
How To Make Chicken Cordon Bleu
This classic chicken cordon bleu is made with chicken meat and cheese that creates an appetizing taste, topped with panko bread crumbs for a crispy texture.
Serves:
Ingredients
- â…“cuppanko bread crumbs
- 1tsppaprika
- 1tsppoultry seasoning,such as Poultry Magic®, or to taste
- salt and pepper,to taste
- 6chicken breast,skinless boneless, halves
- 6white cheddar cheese slices,such as Tillamook®
- 6coppa ham,thin slices
- 1egg,well beaten
- 3tbspbutter
- 3tbspolive oil
- 6white cheddar cheese slices,such as Tillamook®
- ½cupdry white wine,or more as needed
- 1tspchicken bouillon granules
- 2tbspcornstarch
- 1½cupsheavy cream
Instructions
-
Preheat an oven to 375 degrees F. Combine panko, paprika, poultry seasoning, and salt and pepper in a shallow dish; set aside.
-
Place the chicken breasts between two sheets of heavy plastic on a solid, level surface.
-
Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 3/8-inch.
-
Place a slice of Cheddar cheese and a slice of coppa ham on the center of each chicken breast, then fold the chicken over the filling and secure with kitchen string.
-
Dip each rolled chicken breast into the beaten egg, then into the seasoned panko until evenly coated.
-
Heat the butter and olive oil in a large skillet over medium-high heat. Pan-fry the coated chicken breasts until browned on all sides for 7 to 10 minutes. Transfer the browned chicken breasts to a baking dish.
-
Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear for about 30 minutes.
-
An instant-read thermometer inserted into the center should read at least 165 degrees F.
-
Arrange another slice of white Cheddar cheese over each chicken breast and return to the oven. Bake until the cheese has melted for about 5 minutes.
-
Meanwhile, pour the white wine and chicken bouillon granules into the skillet used to cook the chicken. Cover and simmer over low heat until reduced for about 30 minutes.
-
Mix the cornstarch and heavy cream in a bowl; slowly whisk the cornstarch mixture into the wine mixture.
-
Continue cooking and stirring until the sauce has thickened for about 3 minutes. Serve the chicken topped with the cream sauce.
Nutrition
- Calories:Â 15634.52kcal
- Fat:Â 911.15g
- Saturated Fat:Â 313.39g
- Trans Fat:Â 1.08g
- Monounsaturated Fat:Â 423.92g
- Polyunsaturated Fat:Â 109.14g
- Carbohydrates:Â 366.93g
- Fiber:Â 6.74g
- Sugar:Â 2.41g
- Protein:Â 1400.45g
- Cholesterol:Â 5102.82mg
- Sodium:Â 85315.02mg
- Calcium:Â 1137.40mg
- Potassium:Â 26856.92mg
- Iron:Â 71.99mg
- Vitamin A: 510.26µg
- Vitamin C:Â 0.39mg
Have your own special recipe to share? Submit Your Recipe Today!