Crispy Oven Baked Chicken Cordon Bleu

Crispy Oven Baked Chicken Cordon Bleu

My Chicken Cordon Bleu recipe is filled with lots of flavor and covered in a tasty seasoned crispy coating. Paired with my delicious Creamy Garlic Mashed Potatoes and Sweet and Savory Glazed Carrots, this is sure to be a new dinner favorite.

Prep: 15 min

Ingredients:

  • 6 thinly sliced chicken breasts
  • 6 slices of thinly sliced or shredded cheese (American, Mozzarella, Fontina, Gruyère)
  • 6 slices thinly sliced ham
  • 1 tbsp. dijon mustard
  • 1 tbsp. mayonnaise
  • 1/2 cup panko breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 1 tsp. dried parsley
  • 1/2 cup all purpose flour
  • 1/4 cup cornstarch
  • 1/4 tsp. ground black pepper
  • 1/8 tsp. paprika

Cook: 15-20 min

Makes: 6 servings

Directions:

  1. Preheat oven to 425 degrees.
  2. Mix dijon mustard and mayonnaise together. Spread a thin layer on one side of each of the chicken breasts.
  3. Lay 1 piece of cheese on top of the mustard and mayo mixture on each chicken breast.
  4. Lay 1 piece of ham on top of the cheese on each chicken breast.
  5. Starting at one end of each chicken breast, roll loosely until completely enclosed.
  6. On a plate, combine flour, cornstarch, black pepper and cayenne pepper. One by one take the rolled up chicken breasts and dredge completely in the flour mixture.
  7. Submerge each rolled up chicken breasts one at a time into the egg.
  8. On a plate, combine breadcrumbs, parmesan cheese and parsley. One by one dredge each chicken breast in the mixture.
  9. Lightly spray a shallow pan with cooking oil and place the coated chicken seam side down on the pan.
  10. Place in the oven and cook chicken for 15-20 minutes (depending on thickness of chicken)
  11. Serve with the sides below.

Creamy Garlic Mashed Potatoes

Makes: 6 servings

Ingredients:

  • 6 medium russet potatoes, peeled and cubed
  • 2 cloves of garlic peeled and smashed
  • 1 – 32 oz. container of low sodium chicken broth
  • ½ stick unsalted butter
  • Heavy whipping cream
  • Salt and pepper to taste

Directions:

  1. Place the peeled and cubed potatoes in a pot and rinse with cold water until water is no longer cloudy from starch. Fill the pot with chicken broth cover and heat on high.
  2. Once the potatoes come to a boil remove the lid and lower the temperature to medium heat and continue cooking until you can easily insert a fork into the potatoes.
  3. Drain liquid from potatoes (do not remove garlic)
  4. Using a hand held potato masher, break up the cubed potatoes into smaller pieces.
  5. Add the butter and a little heavy cream.
  6. Using an electric hand held mixer, mix the potatoes adding more heavy cream a little at a time until the potatoes are a thick and creamy consistency.

Sweet and Savory Glazed Carrots

Makes: 6 servings

Ingredients:

  • 1lb baby carrots 1 tbsp. honey
  • 1/2 tsp. dill seasoning
  • 1/4 tsp. ground black pepper
  • 1/8 tsp. cinnamon
  • Salt (optional)

Directions:

  1. Add carrots to a saucepan and cover with water.
  2. Cook, covered on high heat until water comes to a boil, then reduce heat to medium.
  3. Cook uncovered until carrots are slightly tender (you don’t want to overcook).
  4. Drain liquid.
  5. Add honey, dill seasoning, ground black pepper and cinnamon.
  6. Stir until well combined.
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