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Deliciously Creamy Chicken Cordon Bleu: A Beginner’s Guide to Culinary Confidence

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Tender chicken breasts stuffed with ham and Swiss cheese, breaded and baked to golden perfection, then topped with a creamy sauce. Perfect for beginner cooks looking to create an elegant and satisfying meal.

Ingredients

Scale

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 4 slices of ham (preferably black forest or honey ham)
  • 4 slices of Swiss cheese
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup breadcrumbs (preferably panko)
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 2 tbsp butter

For the Creamy Sauce:

  • 1 cup heavy cream
  • 1 cup chicken broth
  • 2 cloves garlic, minced
  • 1 tsp Dijon mustard
  • 1 tsp fresh parsley, chopped (for garnish)

Instructions

  • Preparing the Chicken: Start by preheating your oven to 375°F (190°C). Next, take each chicken breast and place it between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken until it is about 1/2 inch thick. This helps the chicken cook evenly and tenderizes the meat. After that, season both sides of each chicken breast with salt and pepper to taste. Beginner Note: Pounding the chicken ensures even cooking and tenderizes the meat, resulting in a more enjoyable texture.
  • Stuffing the Chicken: On each chicken breast, lay down a slice of ham followed by a slice of Swiss cheese. Next, carefully fold the chicken over to enclose the ham and cheese inside. If the chicken isn’t staying closed, you can use toothpicks to secure it in place. Ensure the ham and cheese are fully enclosed to prevent them from leaking during cooking. Beginner Note: Use toothpicks to secure the chicken if needed, ensuring the filling stays inside.
  • Breading the Chicken: Now it’s time to set up a breading station! Get three shallow dishes: one for flour, one for the beaten eggs, and one for the breadcrumbs. Dredge each stuffed chicken breast in flour, shaking off any excess. Then, dip it in the beaten eggs before coating it in breadcrumbs. Make sure each piece is well coated for a nice crispy texture! Ensure the chicken is fully coated to create a protective layer and achieve a golden-brown crust. Beginner Note: Ensure the chicken is fully coated for a crispy crust and even cooking.
  • Cooking the Chicken: In a large skillet, heat the olive oil and butter over medium heat. Once hot, carefully add the breaded chicken breasts. Cook them for about 3-4 minutes on each side, or until they are golden brown. You may need to do this in batches to avoid overcrowding the pan, which can lower the oil temperature and result in uneven cooking. Beginner Note: Don’t overcrowd the pan, as it will lower the oil temperature and result in soggy chicken.
  • Baking the Chicken: Once the chicken is nice and golden, transfer the breasts to a baking dish. Pop them in your preheated oven and bake for about 15-20 minutes. You know they’re done when they reach an internal temperature of 165°F (75°C). Use a meat thermometer to check the internal temperature, ensuring the chicken is cooked through and safe to eat. Beginner Note: Use a meat thermometer to check the internal temperature, ensuring the chicken is cooked through.
  • Making the Creamy Sauce: While your chicken is baking, let’s prepare the creamy sauce! In the same skillet you used for the chicken, add the minced garlic and sauté for about 1 minute until it’s fragrant. Pour in the chicken broth and bring it to a simmer. Once it’s simmering, reduce the heat and stir in the heavy cream and Dijon mustard. Keep stirring until the sauce thickens a bit, which should take about 5 minutes. Stir the sauce constantly to prevent it from burning and ensure it thickens evenly. Beginner Note: Stir the sauce constantly to prevent it from burning and ensure even thickening.
  • Serving: When the chicken is finished baking, let it rest for a couple of minutes, then carefully remove any toothpicks. Serve the chicken cordon bleu topped with that delicious creamy sauce and garnish with chopped parsley for a bit of color! Let the chicken rest before serving to allow the juices to redistribute, resulting in a more tender and flavorful dish. Beginner Note: Let the chicken rest before serving, allowing the juices to redistribute.

Notes

  • Pound chicken evenly.
  • Use toothpicks to secure filling.
  • Ensure chicken is fully coated with breadcrumbs.
  • Use a meat thermometer to check chicken’s internal temperature.
  • Stir sauce constantly while thickening.

Find it online: https://paularecipes.com/deliciously-creamy-chicken-cordon-bleu-a-beginners-guide-to-culinary-confidence/