
How To Make Easy Sheet Pan Chicken Cordon Bleu
Have a gourmet meal right at home with this chicken cordon bleu recipe. Chicken pieces are filled with ham, cheese, and mustard and serve over veggies.
Serves:
Ingredients
For Chicken:
- 4smallchicken breastsskinless and boneless
- saltto season
- pepperto season
- 1½tspgarlic powderdivided
- 4tspdijon mustarddivided
- 6slicesSwiss cheeseor Jarlsberg, halved
- 4slicesham
- 2eggs
- ½cupPanko breadcrumbs
- ¼cupseasoned breadcrumbs
- 2cupsbroccoli floretsor another veg, add more if desired
- 2cupscauliflower floretsor another veg, add more if desired
- 2tbspolive oil
- 2tbspParmesan cheesefresh grated, optional
For Dijon Cream Sauce (optional):
- 3tbspbutter
- 2clovesgarliccrushed or minced
- 2tbspflour
- 1½cups milk2%, skim or full cream
- 1tbspdijon mustard
- 1tspchicken stock powderor vegetable stock powder
- 1/4cupparmesan cheesefresh grated
- saltto taste
- pepperto taste
- 2tbspfresh parsleyoptional, for garnish
Instructions
Chicken:
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Arrange the shelf to the middle of your oven.
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Preheat oven to 400 degrees F/200 degrees C. Spray a large baking sheet with non-stick cooking oil spray. Set aside.
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Season chicken breast with salt, pepper, and 1/2 teaspoon garlic powder. Slice a pocket into the largest side of each breast.
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Spread the inside of each pocket with 1 teaspoon Dijon mustard per breast. Place 3 cheese halves and one slice of ham slice into each breast.
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Fold the edges of the chicken to cover the filling and seal with toothpicks.
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In one shallow bowl, whisk the eggs. In another bowl, add the Panko and the seasoned breadcrumbs; mixing them well.
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Dip each breast into the egg wash first and then dredge in the breadcrumbs to fully coat.
Option 1- Fry and Bake:
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Add enough oil to cover the base of a frying pan.
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Fry the chicken in two batches for about 4 minutes on each side, or until the crumbs are golden (it doesn’t matter if the chicken is not cooked through, it will continue baking in the oven).
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Once golden brown, use tongs to arrange chicken in the middle of the baking sheet. Proceed with vegetables.
Option 2- Bake:
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After breading, arrange chicken in the middle of the baking sheet and spray generously with cooking oil spray, completely soaking the crumbs (this helps the crumbs turn a nice golden brown colour during baking). Proceed with vegetables.
Vegetables:
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Add the broccoli and cauliflower into a bowl. Drizzle with the olive oil and season with salt, pepper and the remaining 1 teaspoon garlic powder. Mix well with your hands.
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Arrange the vegetables around the chicken on the baking sheet (if there is not enough room for the vegetables, use a second baking sheet).
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Sprinkle the vegetables with 2 tablespoons of parmesan cheese (if desired).
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Bake for 25 to 30 minutes, or until the chicken is golden and cooked through and the vegetables are tender.
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Remove toothpicks from the chicken and allow to rest for 5 minutes before serving with the Dijon Cream Sauce.
Dijon Cream Sauce (optional):
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While chicken is in the oven, melt butter over medium heat in a small saucepan. Add the garlic and cook for about 30 seconds, or until fragrant.
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Reduce heat down to low, whisk in flour, and cook for 1 minute.
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Slowly add half the milk and whisk until the flour mixture is smooth and blended.
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Add remaining milk, mustard, stock powder and parmesan, and continue cooking for 2-3 minutes while whisking until thickened. Keep in mind that the sauce will continue to thicken as it cools.
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Add in extra milk only if needed, in 1-2 tablespoonful increments, until desired consistency is achieved. Season with salt and pepper to taste.
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Add the parsley, if desired. Serve with chicken and veg.
Nutrition
- Calories:Â 816.59kcal
- Fat:Â 51.49g
- Saturated Fat:Â 23.07g
- Trans Fat:Â 0.50g
- Monounsaturated Fat:Â 19.32g
- Polyunsaturated Fat:Â 5.23g
- Carbohydrates:Â 29.72g
- Fiber:Â 3.35g
- Sugar:Â 7.23g
- Protein:Â 58.90g
- Cholesterol:Â 259.65mg
- Sodium:Â 1091.92mg
- Calcium:Â 716.94mg
- Potassium:Â 939.87mg
- Iron:Â 3.51mg
- Vitamin A: 364.36µg
- Vitamin C:Â 63.03mg
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