Make this Chicken Cordon Bleu Recipe that is sure to be a family favorite!
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Chicken Cordon Blue Recipe
Make this Chicken Cordon Bleu Recipe that is sure to be a family favorite!
Servings: 2
Calories: 2507kcal
Ingredients
For the Chicken:
- 3 chicken breasts pounded to 1/2 inch thick
- 6 slices of prosciutto ham
- 1 cup of shredded gruyere cheese
- 1 cup of shredded swiss cheese
- 1 cup of flour
- 3 egg yolks
- 2 tablespoons of water
- 1 cup of bread crumbs
- 1/2 cup of finely grated Parmesan cheese
- 1 tablespoon of dry oregano
- 1 tablespoon of dry thyme
- 1 tablespoon of dry basil
- 1 tablespoon of granulated garlic
- 1 tablespoon of onion powder
- 1/4 cup of olive oil
- Kosher salt and fresh cracked pepper to taste
For the Dijon Sauce:
- 1 cup of heavy whipping cream
- 1 tablespoon of grainy mustard
- 1 tablespoon of dijon mustard
- 1 cup of yellow mustard
- Kosher salt to taste
For the Green Beans:
- 1 pound of green beans
- 3 finely minced cloves of garlic
- juice of 1/2 lemon
- zest of 1 lemon
- 1 tablespoon of olive oil
- Kosher salt and fresh cracked pepper to taste
Instructions
- Once the chicken is pounded out, season the inside with salt and pepper. Next, lay 2 slices of prosciutto ham on each chicken breast followed up with evenly spreading shredded gruyere and swiss cheese over the ham. Roll up each chicken with prosciutto and shredded cheeses until they are tight and cover with plastic and place in the refrigerator.
- In the mean time place flour, salt and pepper in a small pan. Next whisk together egg yolks and water until combined in a pan. Lastly mix together bread crumbs, Parmesan cheese, dry herbs, onion and garlic to establish a standard breading procedure.
- Once this is set up, remove the chicken from the refrigerator and dredge in the seasoned flour followed by coating tin the egg wash and finishing in the herb bread crumbs until completely covered on all sides.
- Place the breaded chicken in a hot saute pan with olive oil and cook on all sides until golden brown, about 1 minute on each side. Finish in the oven on 375° for 10 to 12 minutes. Once cooked, remove from the oven and pan and slice before serving.
- For the sauce simply cook the heavy cream in a hot saute pan until it becomes very thick. Finish by whisking in mustards and salt and keep warm.
- In a separate large hot saute pan in 1 tablespoon of olive oil, saute the green beans for 3 to 4 minutes. Add in garlic, lemon juice, lemon zest, salt and pepper and saute for another 1 to 2 minutes.
- Serve the sliced chicken with the mustard sauce and along side the lemon garlic green beans.
Nutrition
Calories: 2507kcal | Carbohydrates: 128g | Protein: 151g | Fat: 156g | Saturated Fat: 67g | Cholesterol: 828mg | Sodium: 3338mg | Potassium: 2515mg | Fiber: 17g | Sugar: 14g | Vitamin A: 5425IU | Vitamin C: 42.2mg | Calcium: 1860mg | Iron: 14.5mg
A@4U says
This review is just for the Mustard Cream Sauce: I was elbow-deep into another Chicken Cordon Bleu recipe when I decided to look for a new mustard sauce reicpe. All the recipes in the past have been too gravy-like. I found this recipe and oh my was it delicious! I prepared the mustard cream sauce, as written, but in a half portion. For my preference, it was too much yellow mustard (equal portions yellow mustard to heavy cream). I added a bit more heavy cream and the result was a less yellow mustard tang. A couple days later when I served the remaining chicken cordon bleu and prepared fresh mustard cream sauce, I greatly reduced the amount of yellow mustard and the sauce was much more to my liking. To be fair, my husband loved it the first time with the heavy yellow mustard tang.
The green bean recipe looks delicious too. I might try it for Christmas dinner on Friday. I do look florward to preparing the whole menu as written, but that mustard cream sauce is a keeper for all sorts of other options such as pork chops or using horseradish mustard for crab cakes or crab legs. Just Yummy!!
A@4U says
The green beans were simple and delicious served with baked ham and au gratin potatoes for Christmas Day dinner. Thanks again!