Every once in a while I want to make something really special for dinner. But I’m a simple woman. So I created Simple Woman’s Chicken Cordon Bleu as one of the dishes I turn to on those occasions. It’s sumptuous, delicious, and still inexpensive and easy enough for me to make.
Mr. Comfortable was especially sweet over the last week or so. I’d aggravated an old injury in my right arm after working on the flower beds so I had to rest the arm. The doctor prescribed muscle relaxants and they knock me right out! I did what I could but Mr. C really picked up my slack. I wanted to make him a really nice dinner as a thank you.
Simple Woman’s Chicken Cordon Bleu is perfect as a thank you dinner or a special family dinner!
This dish does take some prep work but the result is oh, so worth it! I spoon my silky Dijon Swiss Cheese Cream Sauce over the crispy chicken breasts stuffed with ham and cheese… I am ready to swoon just thinking about diving into the meal!
Most recipes for chicken cordon bleu call for very thinly sliced prosciutto and some fancy cheese like Gruyere. You won’t find this simple old lady buying those ingredients! I use sliced ham and sliced cheese. I don’t even go to the deli counter since they charge so much more there. My ham and cheese comes pre-sliced in packages in the refrigerated section. My method works just fine and it is simply delicious. Get it? “…simply delicious” Simple Woman’s Chicken Cordon Bleu. I thought it was funny but I laugh really easily.
You can prep the chicken in the morning!
Butterfly the chicken breasts being careful not to cut all the way through.
Over half of each breast place a couple of slices of ham and then a couple of slices of Swiss cheese.
Fold the breasts over to cover the ham and cheese then place each breast on a piece of plastic wrap. Roll the breast tightly in the plastic and refrigerate. This will help when you start to dredge the breasts later. The breasts should be refrigerated for an hour and up to eight hours. I usually do this in the morning. It not only give the chicken time to tighten up but it saves me from doing too much all around dinner time.
Time to start cooking –
Preheat the oven to 400 degrees.
Season 1/4 cup of all-purpose flour with 1/4 teaspoon each salt and white pepper (black is fine if you don’t have white).
Mix 2 tablespoons of melted butter into 1 cup Panko breadcrumbs. Season the breadcrumbs with 1/4 teaspoon each salt and pepper. The butter will help the chicken crust get a lovely golden brown.
Season two eggs with the remaining 1/4 teaspoon of salt and pepper and then beat them to mix.
Lightly coat a shallow baking sheet with olive oil.
Very carefully dip the chicken breasts into the flour, patting each to remove the excess. You just want a dusting of flour on the chicken.
Next dip the chicken carefully into the beaten eggs then gently roll in the breadcrumbs. I forgot to get a picture of the breadcrumb step but you’ll see the results.
Be careful not to let the ham and cheese slide out while doing this. You can pin the open edges of the chicken with toothpicks while you’re doing the flour, egg, and breadcrumb coatings. But wrapping the chicken in plastic wrap usually eliminates the need to do this.
Gently place each breast on the baking sheet and slide into the oven.
Bake the chicken for 30 – 40 minutes depending on the size of your chicken breasts; until the internal temperature of the chicken is 165 degrees.
Allow the chicken to rest for a few minutes before serving.
I spoon my Dijon Swiss Cheese Cream Sauce over Simple Woman’s Chicken Cordon Bleu and serve it with wild rice for a really fancy-looking but inexpensive meal!
Simple Woman’s Chicken Cordon Bleu
Simple Woman’s Chicken Cordon Bleu is tender, juicy, and crispy. It’s a great family meal yet fancy enough for guests!
- 4 large chicken breasts (boneless, skinless), butterflied
- 8 slices ham, very thinly sliced
- 8 slices Swiss cheese, very thinly sliced
- 1/4 cup grated Parmesan cheese
- Ground white pepper (3/4 teaspoon, divided)
- Salt (3/4 teaspoon, divided)
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 1/2 tablespoons unsalted butter, melted
- Olive oil (enough to lightly coat shallow baking pan)
- An hour (up to eight hours) before you begin cooking
- Butterfly the chicken breasts being careful not to cut all the way through.
- Lay 2 slices of ham over the top to cover half the breast.
- Place 2 pieces of Swiss cheese over the ham.
- Fold 1/2 of the breast over to cover ham and cheese.
- Repeat with the remaining breasts.
- Roll chicken breasts tightly in plastic wrap and refrigerate. This will help hold them together when you coat them later.
- Preheat the oven to 400 degrees.
- Season the flour with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Mix the bread crumbs with melted butter and 1/4 teaspoon each salt and pepper. The butter will help the crust get nice and brown.
- Beat together the eggs and season with remaining 1/4 teaspoon each salt and pepper so the flour, the eggs and the crumbs are all seasoned.
- Dip the chicken carefully into the flour and pat to remove excess (you want just a dusting of flour).
- Dip chicken carefully in the egg mixture then gently coat in the bread crumbs.
- Lightly coat a baking pan with olive oil and carefully transfer the chicken onto it.
- Bake for 30 - 40 minutes depending on how thick your chicken breasts are; until browned and cooked through to 165 degrees.
- Allow chicken to rest for several minutes before serving
Simple Woman’s Chicken Cordon Bleu is even better with my Dijon Swiss Cheese Cream Sauce!