Cordon Bleu

Name: Cordon Bleu
Total time: 2700 s
Yield: 8 Servings
Cuisine: American
Ingredients: 8 boneless chicken (boneless)breast halves; 10 grams salt; 10 grams ground pepper; 8 slices Swiss cheese; 8 sliced cook ham; 1 cup seasoned bread crumbs; 2 large eggs, beaten; 4 tbsp. melted butter; 1 tsp. dried oregano; FOR THE SAUCE:; 4 tbsp. butter; 1/4 c. all-purpose flour; 2 c. milk; 2 tbsp. Dijon mustard; 1/4 c. freshly grated Parmesan

Chef Marie Ruth Roman @mruthroman01

Philippines

Chicken Cordon Bleu is breaded and then fried. We want to skip the frying and bake ours instead. It takes what is otherwise a tedious recipe and simplifies it a bit. Or at least lets you skip the giant pot of oil and the inevitable cleanup. Once the chicken is layered with cheese and ham and then rolled, it's one big piece of chicken, The chicken will bake into a beautiful, golden, and crispy piece of meat that's perfectly swirled on the inside.

Chef Marie Ruth Roman @mruthroman01

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Ingredients

45 minutes

8 Servings

8boneless chicken (boneless)breast halves
10 gramssalt
10 gramsground pepper
8 slicesSwiss cheese
8sliced cook ham
1 cupseasoned bread crumbs
2large eggs, beaten
4 tbsp.melted butter
1 tsp.dried oregano
FOR THE SAUCE:
4 tbsp.butter
1/4 c.all-purpose flour
2 c.milk
2 tbsp.Dijon mustard
1/4 c.freshly grated Parmesan

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Steps

45 minutes

1

Preheat oven to 350 degrees and line a large baking sheet with parchment paper. Place a chicken breast between two pieces of plastic wrap on a cutting board and flatten to a ¼" thickness with a meat mallet or rolling pin. Top chicken with 1 slice of cheese, then 1 slice of ham. Starting at the top of the breast, roll up tightly and secure with toothpicks. Repeat with remaining chicken breasts.
2

Place flour, eggs, and bread crumbs in three shallow bowls. Season flour with salt and pepper. Add melted butter and oregano to breadcrumbs and mix until incorporated.
3

Working with one at a time, roll chicken first in flour, then eggs, then breadcrumbs mixture, pressing to coat. Place on prepared baking sheet. Bake until golden and cooked through, 30 minutes.
4

For the sauce: In a large skillet over medium heat, melt butter. Add flour and stir until golden, 2 minutes. Slowly whisk in milk, then add mustard. Let simmer until thickened, 5 minutes. Add Parmesan and stir until melted. Season with salt and pepper.
5

Remove toothpicks from chicken and serve with sauce.