I've tried my hand at a few different chicken cordon bleu recipes and none of them are as easy as this one. With the same taste, and not even half the time required to prepare, this is a great addition to our rotating dinner entrees.
We always buy large chicken breasts so I end up cutting one in half.
For Chicken Cordon Bleu:
- swiss cheese
- 1 tablespoon butter
For Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 chicken bouillon cube, crushed
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup Parmesan cheese
- Grease the bottom of a pan
- Add two layers of deli ham to completely cover chicken (I used Pit ham)
- Layer Swiss cheese over the ham to completely cover it (I used deli pepperjack because that's all we had)
- Mix 1 tablespoon of melted butter with 1/2 cup of breadcrumbs (I used store-bought, but fresh would be better!)
- Sprinkle breadcrumbs over tops of chicken
- Bake at 350 for 30-45 minutes (depending on how thick your chicken is)
Five minutes before the chicken is done baking start making the cheese sauce
- In a saucepan on medium heat, add two tablespoons of butter and melt, then stir in two tablespoons of flour. Cook, while stirring, for one minute.
- Add one cup of milk and one crushed chicken bouillon cube. Whisk together for three minutes or until sauce gets thick.
- Remove from heat, add 1/2 teaspoon Worcestershire sauce, and 1/2 cup to 1 cup of parmesan cheese. Stir until cheese is melted.
- If sauce is too thick add more milk, if too thin add more cheese.
I would half the recipe on the cheese sauce if you are planning on cooking only two servings of chicken because we had way too much.