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Quick Notes: This Easy Chicken Cordon Bleu Recipe is super simple. I added a béchamel sauce to it because it can be a little dry otherwise. The cool thing about béchamel is that on its own it doesn’t hold much dominating flavor so you can add whatever tickles your fancy to change it up. Please excuse the shit photo. It was late, I missed the light and had to overcompensate by adjusting the light in the picture.
Ingredients
- 4 chicken breasts, butterfly'd
- 1 cup panko bread crumbs
- 2 eggs
- 4 slices swiss cheese
- 8 deli slices of ham, or four thick slices
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cup milk
- salt
Instructions
- Preheat your oven to 350 degrees.
- If your chicken breasts are super thick, pound them out a bit or you're going to be cooking these things for fucking everrrrrr. If they're not, feel free to skip this step.Â
- In a shallow dish, beat your eggs.
- On a plate, add your breadcrumbs and some salt. I'll leave the amount up to you because ain't no one gonna tell you how to salt your food.Â
- stuff your chicken with a slice of swiss and two deli slices of ham. Fold them closed. Use a toothpick to stick them closed if necessary. If a little ham and cheese is sticking out, that's no big deal. It'll be fine.Â
- Dredge your chicken through the egg, then through the breadcrumbs. Pat some on to make sure the chicken is fully covered. Then toss that biatch on a lined baking pan. Repeat this step with allll them chickens.Â
- Put the chicken in the oven and bake for 35 minutes. Depending on the thickness of the chicken they may need an extra ten or so minutes. Just make sure to check them.Â
- Wait to start the sauce until you've got about fifteen minutes left on the chicken. Melt the butter in a medium-sized saucepan over medium-high heat. Â
- Once the butter is melted you can add the flour. Stir until incorporated to make a roux. Don't brown the roux.Â
- Slowly whisk in the milk. It will begin to thicken as it cooks.Â
- If you wanna get real cray here, you could add some shit to your sauce. Adding some grated swiss would add to the swiss flavor. Alternatively, you could add some parm and make it into an alfredo. Even a couple tablespoons of dijon could turn it into a dijon sauce. The options are endless! Â
- Once your chicken is done cooking, allow it to rest for about five minutes before plopping it onto your plate. Top with sauce and enjoy!
Start this meal off by snacking on some Beer Dip first!
