Recipe From: Kara Penrod
For the Cordon Bleu:
3 large, thick boneless, skinless chicken breasts, cut in half
length-wise (to make two thinner chicken breast cutlets)
12 slices good quality deli ham
1 cup bread crumbs (preferably fresh)
2 tablespoons butter, melted
1/2 pound (8 ounces) thinly sliced Swiss cheese
For the Parmesan-Dijon Cream Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
1/2 teaspoon salt
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup grated Parmesan cheese
*Save the heels of her bread and store them in the freezer
until youneeds them then grinds them up quickly in a blender or food
processor.
Directions:
Lightly grease a 9X13-inch baking dish with cooking spray and preheat
the oven to 350 degrees. In a bowl, combine the bread crumbs and
melted butter. Set aside.
Lay the cut chicken breasts in a single layer in the 9X13-inch dish.
Layer each chicken breast with two slices of ham and top with slices
of Swiss cheese, layering across the chicken breast to make sure the
entire chicken breast is covered with ham and cheese. Sprinkle the
bread crumbs over the top of the chicken.
Bake the chicken for 30-35 minutes, until the chicken is cooked
through completely, the cheese is bubbling and the bread crumbs are
golden.
When the chicken is almost done, in a medium saucepan, melt the 2
tablespoons butter. Stir in the flour, whisking constantly. Cook the
flour/butter mixture for 1-2 minutes. Slowly pour in the milk while
whisking quickly. Stir in the chicken bouillon granules and salt.
Whisk mixture constantly over medium heat until the mixture begins to
simmer and thicken, about 3-5 minutes.
Once the sauce has bubbled and thickened, remove from heat and stir in
the mustard, Worcestershire sauce and Parmesan cheese. Stir until the
cheese is melted. Keep the sauce warm until the chicken is finished
baking. If your sauce is too thick, whisk in some more milk. If it's
too thin, simmer longer.
Serve each chicken cordon bleu portion with warm sauce.
For the Cordon Bleu:
3 large, thick boneless, skinless chicken breasts, cut in half
length-wise (to make two thinner chicken breast cutlets)
12 slices good quality deli ham
1 cup bread crumbs (preferably fresh)
2 tablespoons butter, melted
1/2 pound (8 ounces) thinly sliced Swiss cheese
For the Parmesan-Dijon Cream Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
1/2 teaspoon salt
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup grated Parmesan cheese
*Save the heels of her bread and store them in the freezer
until youneeds them then grinds them up quickly in a blender or food
processor.
Directions:
Lightly grease a 9X13-inch baking dish with cooking spray and preheat
the oven to 350 degrees. In a bowl, combine the bread crumbs and
melted butter. Set aside.
Lay the cut chicken breasts in a single layer in the 9X13-inch dish.
Layer each chicken breast with two slices of ham and top with slices
of Swiss cheese, layering across the chicken breast to make sure the
entire chicken breast is covered with ham and cheese. Sprinkle the
bread crumbs over the top of the chicken.
Bake the chicken for 30-35 minutes, until the chicken is cooked
through completely, the cheese is bubbling and the bread crumbs are
golden.
When the chicken is almost done, in a medium saucepan, melt the 2
tablespoons butter. Stir in the flour, whisking constantly. Cook the
flour/butter mixture for 1-2 minutes. Slowly pour in the milk while
whisking quickly. Stir in the chicken bouillon granules and salt.
Whisk mixture constantly over medium heat until the mixture begins to
simmer and thicken, about 3-5 minutes.
Once the sauce has bubbled and thickened, remove from heat and stir in
the mustard, Worcestershire sauce and Parmesan cheese. Stir until the
cheese is melted. Keep the sauce warm until the chicken is finished
baking. If your sauce is too thick, whisk in some more milk. If it's
too thin, simmer longer.
Serve each chicken cordon bleu portion with warm sauce.
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