Oven Baked Hen Cordon Bleu

Don’t let the flowery title deter you; Hen Cordon Bleu is straightforward to make at house.

Hen breasts, skinny slices of deli ham, and swiss cheese are rolled jelly roll model, dipped in bread crumbs and till tender and juicy.

To make it further particular, I serve it with a fast Dijon sauce.

“Cordon Bleu” interprets from French to blue ribbon. Usually, it’s a hen rolled round, ham, and Swiss cheese, then breaded and baked or fried.

This hen sous-chef recipe is straightforward to make.
It makes use of with easy elements and love.
I bake cordon blue as a substitute of deep frying.
If may be made forward of time and baked earlier than serving.

Ingredients for Chicken Cordon Bleu on a grey background

What You’ll Want To Make Cordon Bleu

Hen: Select smaller hen breasts, if attainable, about 5 to six oz. Bigger hen breasts may be minimize in half cross-wise to create thinner cutlets. Pound the hen to ½-inch thick utilizing the flat aspect of a meat mallet.
Ham: Skinny slices of deli ham are the best to roll, however it’s also possible to use leftover baked ham. If utilizing leftovers, cube it or very thinly slice it.
Cheese: Use shredded or skinny slices of Swiss cheese.
Breadcrumbs: I desire the finer crumbs of seasoned breadcrumbs for a light-weight, even coating. You may exchange it with seasoned Panko breadcrumbs or use a mix.

Variations

Ham: Exchange ham with prosciutto or smoked turkey.
Cheese: Swap Swiss cheese for provolone (barely extra tangy) and even cheddar cheese!

Sauce for Hen Cordon Bleu

This sous-chef sauce recipe is a straightforward do-it-yourself Dijon cream sauce. It’s easy to make with of Dijon mustard, Worcestershire sauce, and parmesan cheese. Not solely does this sauce pair nicely with my hen sous-chef recipe, it’s additionally nice on veggies.

Put together Hen for Rolling

Place a boneless skinless hen breast on a chopping board and canopy it with plastic wrap to maintain the juices from splattering.
Use the flat aspect of a meat mallet or tenderizer and gently pound the hen to ¼-inch thick.

If the hen breast could be very thick, you’ll be able to butterfly it open earlier than pounding.
Be agency however mild when pounding so the hen thins out however doesn’t get broken or collapse.

process of adding filling and breading Chicken Cordon Bleu

chicken cordon bleu rolled and ready to bake in a white dish

Make Hen Cordon Bleu

Put together the hen breasts (above). Layer the ham and Swiss cheese on every breast.
Roll every hen breast jelly roll model. Roll the hen in melted butter after which seasoned breadcrumbs.
Bake per the recipe under. Whereas the hen is baking, put together the sauce.

Voila! A flowery restaurant-style meal that’s really straightforward to make at house.

Serving Suggestion: Serve Hen Cordon Bleu with a starch and a contemporary vegetable.

Overhead shot of two plates of Chicken Cordon Bleu served with rice and green beans

This baked hen sous-chef recipe may be made forward of time. It will also be doubled to feed a crowd.

Roll and dredge the hen breasts in crumbs in accordance with the recipe under.
Place them on a wire rack on a baking sheet and frivolously cowl with plastic wrap.
Retailer the ready sous-chef within the fridge for as much as 24 hours. Bake as directed, including 5 minutes to the baking time.

Storage and Leftovers

Retailer leftover hen sous-chef in an hermetic container within the fridge for as much as 4 days.

Reheat within the microwave to warmth it by way of after which frivolously pan fry it to crisp the skin. Leftover cordon blue will also be reheated within the air fryer at 320°F for 13-18 minutes.

Extra Stuffed Hen Recipes

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Hen Cordon Bleu

Hen Cordon Bleu straightforward to make with tender hen breasts filled with layers of ham and Swiss cheese.

Prep Time 20 minutes

Prepare dinner Time 50 minutes

Whole Time 1 hour 10 minutes

Prepare dinner ModeForestall your display screen from going darkish

Preheat the oven to 350°F. Spray a baking dish or rimmed baking sheet with cooking spray or line with parchment paper.
Place the hen breasts in between two items of plastic wrap and, utilizing the flat aspect of a meat tenderizer, pound to ¼-inch thick (*see word). Season with ½ teaspoon of Kosher salt and ¼ teaspoon of pepper.
High every hen breast with 1 slice of ham and about 1 ozcheese. Roll the hen jelly-roll model. Safe with a toothpick.
Mix melted butter and garlic in a small dish. Combine breadcrumbs and thyme in a separate bowl. Dip every hen roll in butter after which into the breadcrumb combination.
Place in a baking dish and bake 35-40 minutes or till the hen reaches a inside temperature of 165°F.
To make the sauce, soften the butter in a small saucepan over medium warmth. Add the flour and cook dinner for 1 minute.
Add in milk and wine a bit bit at a time stirring after every addition till the combination is easy. Add in Dijon, bouillon and Worcestershire. Carry to a boil whereas whisking and scale back warmth. Simmer for 1 minute.
Take away from warmth and stir in parmesan cheese. Season with salt and pepper to style.
Take away the toothpicks from the hen. Serve instantly with the sauce.

Making ready The Hen: If the hen breast is de facto thick, you’ll be able to butterfly it open by chopping it in half throughout the breast to type two smaller cutlets. Be agency however mild when pounding so the hen thins out however doesn’t get broken or collapse.
Swap out the boneless skinless hen breasts for hen cutlets. Cutlets will probably be smaller than complete hen breasts so that you would possibly wish to make a few further rolls.
Double This Recipe: This baked hen sous-chef recipe can feed as few as 4 or double the recipe and have a flowery feast for 8.
Put together Forward: Roll and dredge the hen breasts per the recipe under. Place them on a rack on high of a baking sheet and frivolously cowl them with plastic wrap. Ready sous-chef may be refrigerated for as much as 24 hours. If ready forward of time, add 5 minutes to the cooking time.

Diet data offered is an estimate and can differ primarily based on cooking strategies and types of elements used.

Course Hen, Dinner, Entree, Important Course

Delicacies American, French

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