CHICKEN CORDON BLEU - Great Neighborhood Cooks

Chicken Cordon Bleu with Dijon Mustard Sauce and Broccoli

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Many years ago our daughter Jennifer (7 months pregnant), her husband Shaun and 3-year-old Sophie (who is now 17) moved in with us temporarily while waiting for their home in Tampa to be finished.  Let me tell you it was a very interesting 6 weeks.  Jen was hormonal, Shaun was traveling back and forth to Tampa for his job & then there was Sophie.  She and I spent time in the pool, playing Polly Pockets (by the way, she was always the star and I had a minor roll) and she became my sous chef.  

Her Dad was going to be home for dinner one night so we wanted to make something special, so we decided on Chicken Cordon Bleu.   Sophie wanted to be the” chicken pounder) and let me tell you for a 3-year-old she knew how to wield that mallet.  She layered the ham, swiss cheese, rolled it up and held it together with wooden skewers and then it was time for more Polly Pockets.  Shaun came in after a long work week, sat down for dinner and a glass of wine and Sophie took credit for the whole meal.

To make this a perfect dish I recommend using these ingredients:
Grey Poupon Dijon Mustard.
Emile Henry Large Rectangular Baker, 13 x 9″, Blue

Yield

4 servings

Prep time

10 minutes

Cook Time

40 minutes

Difficulty

Medium

CHICKEN INGREDIENTS:

  • 4 boneless skinless chicken breasts, pounded to 1/4-1/2-inch thickness
  • 4 slices ham
  • 4 slices Sargento swiss cheese
  • 1 egg, whisked
  • 2 tablespoons milk
  • 1/3 cup Italian seasoned breadcrumbs (or regular breadcrumbs + 1 1/2 teaspoons Italian seasoning)
  • 1/4 cup shredded parmesan cheese

SAUCE INGREDIENTS:

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 3 tablespoons Dijon mustard
  • 1 teaspoon garlic powder
  • 1/3 cup shredded parmesan cheese
  • salt and pepper to taste

DIRECTIONS:

  • Preheat oven to 400 degrees and lightly grease an Emile Henry casserole dish. Stir together breadcrumbs and parmesan in a medium bowl, and whisk eggs and water in another bowl.
  • Lay pounded chicken breasts out on a flat clean surface. Top each chicken breast with a slice of ham and then a slice of swiss cheese. Roll into a log starting with one of the longer sides and rolling toward the opposite side.
  • Dip chicken bundles in the egg mixture, coating all sides, then
    carefully roll in breadcrumbs to coat. 
  • Fry chicken bundles in butter in a Calphalon Classic Nonstick 12″ covered fry pan until the skin is golden brown on both sides.
  • Transfer the fried chicken bundles onto a Cuisinart 4 Quart Large Rectangular Baker dish.
  • Cover dish with foil and bake for 25-35 minutes until chicken is cooked through. Uncover and cook another 5-10 minutes to brown the chicken coating.
  • While chicken is cooking, prepare the sauce. In a medium sauce pan, melt butter over medium heat. Stir in flour until mixture clumps together. Gradually whisk in milk, working out the lumps as you stir. Add Dijon mustard, garlic powder, parmesan cheese, and salt and pepper to taste.
  • When chicken bundles are fully cooked, cut into 1-inch sections, drizzle with the sauce and serve hot.
Coat Chicken Cordon Bleu bundles in seasoned flour, egg wash, and panko bread crumbs.
Frying the Chicken Cordon Bleu bundles in butter using a Calphalon frying pan
Barb’s homemade Dijon mustard sauce

Her Dad was going to be home for dinner one night so we wanted to make something special,

so we decided on Chicken Cordon Bleu.   Sophie wanted to be the” chicken pounder) and let me tell you for a 3-year-old she knew how to wield that mallet.  She layered the ham, swiss cheese, rolled it up and held it together with wooden skewers and then it was time for more Polly Pockets.  Shaun came in after a long work week, sat down for dinner and a glass of wine and Sophie took credit for the whole meal

 

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