(originally made 12/2012)
After eating Turkey for several days straight I vowed to go through
this entire week poultry free. Until I saw this pinned this morning on
Pinterest from the WhiteonWednesdays blog. I had stashed some
prosciutto in the freezer, and I always have shredded mozzarella on
hand, so I used it in place of the Swiss. I was a little short on the
Panko, so I tossed some Cheese and garlic croutons in the food processor
and gave them a few good pulses. A teaspoon of Better Than
Bouillon's chicken base took the place of 'the cube'.
a huge hit. My prosciutto got a little crisp on the edges, next time
will make sure that they are covered with the crumbs better. Great
take on chicken cordon bleu without all the fuss of stuffing or
pounding/rolling/securing. Tim ate another serving later in the
evening and I did have to add a bit of chicken stock to the cheese sauce
to loosen it back up again.
My pictures were a flop. This is the only one I took that was in
focus. Go to the blog and check out her pics and some of the other
recipes, great stuff on there!
Chicken Cordon Bleu with Parmesan Dijon Cream Sauce
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 boneless -- skinless chicken breasts, cut in half
12 slices deli honey ham- used prosciutto
1 cup Panko bread crumbs
2 tablespoons butter -- melted
1/2 pounds thinly sliced Swiss cheese- used shredded mozzarella
Parmesan-Dijon Cream Sauce
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 chicken bouillon cube -- crushed (used chicken base, 1t)
1/2 teaspoon salt (omitted)
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup finely grated Parmesan cheese (used shredded)
Coat a 9" x 13" baking dish with non-stick cooking spray. Preheat oven to 350 degrees F.
In a medium bowl, combine the bread crumbs and 2 tablespoons melted butter; set aside.
Lay the chicken breast halves in a single layer in the baking dish.
Layer each breast with two slices of ham and 2 slices of Swiss cheese
(the chicken should be covered).Sprinkle the bread crumbs over the top
of the chicken.
Bake for 30 to 35 minutes, or until the chicken
is cooked through (clear juices), the cheese is bubbly and the bread
crumbs are golden brown.
While the chicken bakes, melt 2
tablespoons butter in a medium sauce pan over medium heat. Whisk in the
flour to form a roux, cook for 1 to 2 minutes. Slowly pour in the milk
while whisking constantly, make sure there are no clumps. Stir in the
bouillon and salt. Whisk constantly until the mixture begins to
thicken, about 5 to 7 minutes. Remove from heat and stir in mustard,
Worcestershire sauce, and Parmesan cheese. Stir until the cheese is
melted. Keep the sauce warm.
Remove chicken from oven, plate, and top with sauce.