Chicken Cordon Bleu in individual servings! A crisp puff pastry crust holds juicy chicken with ham in a tangy dijon cream sauce. For lunch or dinner they are great with a salad

This is made with Serrano ham and Manchego cheese rather than the usual Swiss cheese. Turned out juicy and flavorful. Feel free to tweek the seasonings to your preference.#GoldenApron23

I had a friend over who did not eat pork so couldn't get them from the store

Classic fare

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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.

I found this recipe in my wife’s “draft recipes” and completed it. This is her take on chicken Cordon Bleu updated for a faster, simpler cook. It takes very little time and there’s no rolling, breading or wondering if it’s done. The sauce is lightened up but still creamy and very flavorful. It can also be made ahead and broiled right before serving.

It's just yummy but not one of those every day meals

My mom always considered this a ”fancy” dish. I used to help her make it when I was a girl. We would struggle mightily to keep the chicken rolls secure with toothpicks. It wasn’t until recently that I learned the trick that restaurants use: wrapping the chicken rolls tightly in plastic wrap and then chilling them for a while will make them keep their shape without toothpicks!I prefer to bake this dish, but frying or deep frying is an option if you prefer.This recipe is modified from The Food Network#GlobalApron Week 1 Chicken Breast#Dinner #Party #Meat

really well cooked and juicy meal. full of flavor, the wine makes the dish!