Creamy Chicken Cordon Bleu
This chicken cordon bleu recipe has it all... incredibly cheesy interior, super crunchy crust and a delightful sauce that will have people clamoring for seconds! All that, and it is Gluten Free too. Awesome.
Servings: 4 people
Calories: 541kcal
Ingredients
To prepare the Chicken
- 4 Chicken Breasts Boneless, skinless & butterflied
- 2 cups Corn Flakes
- 2 large Eggs Beaten
- 4 slices Ham
- 4 slices Cheese Gruyere, Emmenthal or Swiss
- ½ teaspoon Paprika
- ½ teaspoon Kosher Salt
- ½ teaspoon Pepper
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Oregano Dried
For the Rosemary Dijon Sauce
- 2 tablespoon Butter Unsalted
- ½ clove Garlic Minced
- 1 tablespoon Rosemary Fresh, chopped
- ¾ cup Heavy Cream
- 1 tablespoon Dijon Mustard
- ¼ teaspoon Balsamic Vinegar
- ¼ cup Water
- 1 pinch Salt To Taste
- 1 pinch Pepper To Taste
Instructions
To make the Chicken Cordon Blue
- First, preheat the oven to 350 degrees. You're going to need a baking sheet lined in foil too. Get two shallow bowls for the egg wash and coating station along with a pair of tongs.
- Break down the corn flakes either in a food processor or with an immersion blender. I process in 2 batches, taking the first batch very fine leaving the second batch more granular. Add the processed flakes to a bowl along with the other dry ingredients. Mix well and set aside. Make sure your eggs are mixed well in the second bowl.
- Stuff the butterflied chicken with the ham and cheese. Make sure that it is not overly stuffed otherwise the stuffing will get everywhere. For tips on how to do this, please refer to the blog post.
- Using tongs, grab the stuffed chicken breast on the cut side. Dip into the egg wash, then the corn flakes. Dip again in the egg wash and a second time into the corn flakes. Set onto the baking sheet and repeat with remaining chicken breasts.
- Place the coated chicken breasts in the oven for 30 minutes or until cooked through.
For the cordon bleu sauce
- In a sauce pan, add the butter over medium high heat. When it starts to bubble, add in the minced garlic and rosemary. Cook, stirring frequently until the garlic is lightly browned.
- Add in the cream and the dijon. Stir constantly until thickened. Add in the balsamic vinegar. Taste and adjust the salt and pepper. If you need to thin or reheat the sauce, add in the water. Stir well, taste and serve on top of the chicken.
Nutrition
Calories: 541kcal