Tuesday, August 4, 2009

Chicken Cordon Bleu & Creamy Parmesan Sauce



I've wanted to try making it for quite a while now- in fact I think  I have 4 or 5 different recipes for it saved- but it looked so compicated. I finally decided to give it a try and I was surprised at how easy it was! Yes, it was a little more time consuming than my average workday-evening dinners but it was so worth the extra prep time. Simply, it was marvelous! Go! Make it! You will not be disappointed.

Chicken Cordon Bleuprint this recipe

Ingredients:
4 chicken breasts, pounded thin- about 1/2 inch thick
4 slices of deli ham (I used quite a bit more. I did a double layer of ham on each breast. I'm glad I did.)
4 slices of swiss cheese (Ditto this, I used a bit more)
salt & pepper
flour
2 eggs
1 T water
1/2 C bread crumbs
1/2 C panko bread crumbs
1 tsp dried thyme

Directions:

Pre-heat oven to 375°

Pound the chicken thin, to about 1/2 inch thickness. Be careful not to tear the chicken. (Note: my chicken looked slightly mangled after Brian was finished pounding it. Oops. But it still worked)

Season the inside of each breast with salt and pepper.  Layer the ham & swiss on the chicken breasts and roll them up tightly. Secure with a toothpick. Place each rolled breast into a lightly oiled pan. (I used a 13x9 glass pan)

Mix the egg w/the water and place in a small bowl. Place the flour in another bowl and in a third bowl mix both styles of breadcrumbs with the thyme.

Dredge each breast through the flour, then dip in the egg, then coat with bread crumbs. Place back in the pan to bake.

Bake for 40 minutes, turning on the broiler for the last minute.

Creamy Parmesan Sauce

Ingredients:
1 T butter
1-2 cloves of garlic, chopped
1/2-3/4 C half and half (I used heavy cream since it's what I had already opened)
1/2 T cornstarch
splash of white wine
salt & pepper
~1/3 C shredded parmesan cheese

Directions:

Melt the butter in a small sauce pan, then saute the garlic for a minute or two. Add in a splash of wine and continue to simmer for another 1-2 minutes.

Whisk together the half-and-half with the cornstarch. Slowly pour into the sauce pan and mix until it is smooth and thickened.

Add the cheese, salt and pepper to the sauce pan and cook until melted.

Drizzle the sauce over the breasts just before serving.

Source: Mary Ellen's Cooking Creations

21 comments:

  1. [...] made this recipe a few weeks ago to go along with Chicken Cordon Bleu- which by the way, was a very nice pairing. I confess, though, that I had actually made it one [...]

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  2. [...] so far: “This is the best thing I’ve ever eaten in my life” (FYI, it was the Chicken Cordon Bleu. Make it. You’ll love [...]

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  3. This is the best recipe. and it is just as good warmed up the next day!!

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  4. I made this for dinner tonight. Everyone loved it. I doubled the sauce recipe and poured some over fettuccini noodles. I also made a side of broccoli. GREAT RECIPE!!!!!

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  5. Thanks Kelly! I'm so glad you liked it!

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  6. What was the side you served with it?

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  7. It was Creamy Parmesan Orzo http://laurasrecipecollection.com/2009/08/14/creamy-parmesan-orzo/

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  8. hii ..question i just used your recipe and the sauce is amazing but it seems the chicken is not cooking as well the cheese is almost burnt and the chicken is not even close to being ready ,, do you cook the chicken first , then roll it and bake it ??

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  9. Hi Danny!
    I've found it's really important to pound the chicken as thin as possible. Otherwise it will take forever to cook through. If you notice the cheese is starting to be more browned than you'd like you can cover the dish in foil until it has finished cooking. That should slow the browning of the cheese and help it heat more evenly.
    Let me know if I can answer any other questions for you. Thanks for reading!

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  10. That's funny! I'm making this tonight (looks great, btw!) and I'm making garlic parmesan and asparagus risotto to go with it! Going to be a rich, heavy meal, but I hope it's good!

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  11. Sounds awesome!!! I'm going to try it tonight! Thanks so much!!

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  12. [...] a long shot the most-viewed recipe on here is Chicken Cordon Bleu with Creamy Parmesan Sauce. And rightly so. It’s one of my favorite dinners. Relatively easy to put together and delicious. [...]

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  13. hi...instead of baking the chicken...is it okay if I fry it on a pan
    tnx.....

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  14. I think that it would take quite a long time for the chicken to cook all the way through.

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  15. Made this with my husband last night! The SAUCE just takes this dish to a whole new level! We agreed it was one of the best meals we've ever made! Thanks so much! I've posted your site on my fb page. Feel free to follow me too if you want at www.TheZookeeperUncaged.blogspot.com.

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  16. This was delicious!! Was unsure of the sauce but it was great!!

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  17. what kind of white wine ..is it cooking wine

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  18. Hi Terri, any kind of white wine will do fine. I use Reisling since that's what we have on hand most of the time.

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  19. Will the sauce still be good if I don't use the wine? I'm in recovery and even though I know all the alcohol cooks out I don't want the rest of a bottle of wine sitting around the house. Is there maybe something else I could do that doesn't include alcohol or could I just leave it out and cook it the same?

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  20. Hi Heather, you can absolutely leave out the wine. The sauce will just be similar to an alfredo sauce. Still delicious :)

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