Made with savory black forest ham, sharp Swiss cheese, and crispy panko topping. Tender chicken breasts are the main ingredient. Finally, a creamy, garlicky mustard sauce is added to accent the dish. Despite its vintage appearance, this dish is still really tasty!
Ingredients:
- 4 (7 to 8 oz each) boneless chicken breasts
- 8 slices (12 oz) black forest ham (deli cut), such as Boars Head
- 8 oz. shredded Swiss cheese*
- 1/4 cup all-purpose flour
- Salt and black pepper
- 2 large eggs
- 1 cup (heaping) panko breadcrumbs
- 1/3 cup fine grated (1.4 oz) parmesan cheese
- 2 tsp chopped fresh thyme
- 1 Tbsp olive oil
- 1 Tbsp chopped fresh parsley
Dijon Cream Sauce
- 1 Tbsp butter
1 Tbsp minced garlic
1 1/4 cups low-sodium chicken broth
1/2 cup heavy cream
1 Tbsp dijon mustard
1 Tbsp prepared yellow mustard (or another 1 Tbsp dijon)
1 Tbsp honey - 2 tsp cornstarch mixed with 1 Tbsp low-sodium chicken broth
Instructions:
Step:No:01
Using the flat side of a meat mallet, pound each piece of chicken between two pieces of plastic wrap until it is evenly 1/4 inch thick. To avoid tearing the parts, pound with considerable gentleness.
Step:No:02
Layer two ham slices and then half a cup of cheese on top of each piece of chicken, leaving 1/2 inch of space uncovered on all sides.
Step:No:03
Tuck in the ham and chicken on the ends and roll the chicken section firmly to the other side, starting at the smaller end (to help keep cheese from oozing out as it bakes)
Step:No:04
Tighten the ends of the plastic wrap, especially the pieces that are tootsie roll-style. Wrap the ends of the plastic wrap under each piece of the product. Refrigerate for a minimum of thirty minutes and a maximum of one day. It will maintain its shape as a result.
Step:No:05
Preheat the oven to 400 degrees once the chicken is ready to roast. Apply non-stick cooking spray to a 13 by 9-inch baking sheet that has a rim. You can use aluminum and spray foil to make cleanup simpler.
Step:No:06
Transfer flour into a small plate. Whisk in some salt and pepper for seasoning.
Step:No:07
In another small dish, whisk together eggs and season with a little salt and pepper.
Step:No:08
Add a little salt and pepper to a third shallow dish and add the panko, parmesan, thyme, and olive oil. Mix the ingredients thoroughly.
Step:No:09
Take the chicken pieces out of the refrigerator and unwrap it. Roll each chunk, one at a time, on all sides in the flour mixture and shake off any excess.
Step:No:10
Place in the egg mixture, roll up the edges to coat, and then let the excess drip off.
Step:No:11
Transfer to panko mixture, then coat all sides by rolling and pressing to firmly adhere.
Step:No:12
Put the filled and breaded chicken pieces on the baking sheet that has been prepared. Bake for 30 to 35 minutes, or until the center of each piece reaches 165 degrees on an instant-read food thermometer, in an oven that has been warmed.
Step:No:13
After a few minutes of resting, move the chicken to a chopping board. Slice the chicken, then plate it with the creamy honey mustard sauce and parsley on top.
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