Most Cordon Bleu recipes involve pounding the chicken and rolling with ham and cheese. This one is much easier and just as tasty. We use Prosciutto and Munster, but you can use any ham you like with any cheese (like Swiss or Provolone) you want. This recipe serves 2.
Ingredients:
- Enough boneless breast chicken for 2, sliced 1/4 to 1/2″ thick. We got 5 pieces out of a 1 pound chicken breast. They need to be very thin so they cook quickly.
- 1 Slice of Prosciutto or Capicola for each piece of chicken
- 1 Slice of Munster or Swiss for each piece of chicken
- 1/2 Cup flavored bread crumbs
- 2 Teaspoons oil
- 1 Cup brown gravy (optional)
- Chopped parsley for garnish (optional)
Directions: Preheat oven to 400° F.
In a flat dish, press the bread crumbs into both sides of the chickens. Spread the oil on a cookie sheet and place the coated chickens on it. Leave at least an inch space between them. Place a piece of ham on each and top with a slice of cheese. Bake 20 minutes. Serve with a brown gravy and garnish with parsley.
Image shows served with brown mushroom gravy, gnocchi and broccoli.
Variation: Thighs with Cordon Bleu Sauce
This is the same process as above, but we use boneless, skinless chicken thighs. Remove all the fat from the thighs and lay them flat. They need to be no more than 1/2 inch thick. If they are, that area needs be butterflied or pounded a little. Our image above shows chicken thighs with Capicola and Swiss Cheese served with roasted potatoes and braised cabbage.
Baking time for the chicken should be increased to 30 minutes, and cover the chicken with foil for the first 15. Serves 2.
For the sauce:
- 3 Tablespoons butter
- 1/4 Cup chicken stock or broth
- 1/2 Teaspoon chicken flavor Better Than Bullion
- 1/2 Tablespoon cornstarch
- 1/2 Cup half and half
- Pinch of white pepper (about 1/8 teaspoon)
- 1/2 Tablespoon basil
Whisk the cornstarch and cream in a small bowl and reserve. Bring the butter, stock and bullion to a boil in a small saucepan, Turn down to medium heat and whisk in the cream mixture. Stir until the sauce thickens. Add the basil and pepper and serve over the chicken.
