Baked Chicken Cordon Bleu

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Chicken Cordon Bleu is a tasty dish that’s easier to make than you might think. You can bake it instead of frying, which makes it healthier and simpler to prepare. This recipe for Baked Chicken Cordon Bleu takes just 10 minutes to prep and 31 minutes to cook.

The dish features chicken breasts wrapped around ham and Swiss cheese, coated in crispy breadcrumbs. It’s topped with a creamy Dijon mustard sauce that adds extra flavor. You’ll love how the melted cheese oozes out when you cut into the chicken. This meal is sure to impress your family or dinner guests!

Exact Ingredients List

Here’s what you’ll need to make this tasty Baked Chicken Cordon Bleu:

For the chicken:

• 1 ½ cups panko breadcrumbs
• ½ tsp each: garlic powder, onion powder, dried thyme
• Olive oil spray
• 4 boneless skinless chicken breasts
• ½ tsp each: kosher salt, black pepper
• 8 slices ham or turkey
• 8 oz Swiss cheese (sliced or shredded)
• ½ cup melted butter

For the creamy Dijon sauce:

• 2 tbsp butter
• 2 minced garlic cloves
• 2 tbsp all-purpose flour
• 1 cup milk
• 1 tbsp Dijon mustard
• ¼ cup grated parmesan cheese
• ¼ tsp black pepper

You’ll also need a baking sheet, saucepan, and whisk. This recipe serves 4 people and takes about 40 minutes to make.

Remember to preheat your oven to 390°F (200°C). The chicken needs to reach an internal temp of 165°F (74°C) to be fully cooked.

Instructions

Preheat your oven to 390°F (200°C). Mix panko, garlic powder, onion powder, and thyme on a baking sheet. Spray with oil and bake for 3-5 minutes until golden.

Place chicken breasts between plastic wrap and pound to 1/4-inch thickness. Season with salt and pepper. Add ham and cheese to each breast, then roll up tightly.

Dip each roll in melted butter, then coat with the toasted breadcrumbs. Place on a wire rack on a baking sheet.

Bake for 25-30 minutes until golden and cooked through (165°F internal temp).

For the sauce, melt butter in a saucepan. Add garlic and cook for 1 minute. Stir in flour, then slowly add milk, whisking until thick.

Mix in Dijon mustard, Parmesan, and pepper. Cook until smooth and creamy.

Drizzle the warm sauce over your baked chicken cordon bleu. Enjoy your tasty meal!

Possible Substitutes List

You can swap out some ingredients in this chicken cordon bleu recipe. Here are some tasty options:

Breadcrumbs:

• Regular breadcrumbs instead of panko
• Crushed cornflakes for extra crunch
• Almond meal for a low-carb choice

Cheese:

• Gruyère for a nuttier taste
• Mozzarella for a gooey stretch
• Provolone for a sharp kick

Meat:

• Prosciutto instead of ham
• Bacon for a smoky flavor
• Salami for a spicy twist

Chicken:

• Turkey breast for a leaner option
• Pork chops for a different taste

Sauce swaps:

• Use Greek yogurt instead of milk for a tangy sauce
• Try honey mustard for a sweeter touch
• Add some white wine for extra flavor

You can also play with herbs and spices. Try rosemary or basil instead of thyme. Or add some paprika to the breadcrumbs for color and taste.

Remember, these swaps might change the cooking time a bit. Keep an eye on your dish as it bakes.

How To Make It Diabetes-Friendly

To make this Chicken Cordon Bleu more diabetes-friendly, you can try these easy swaps:

1. Use whole wheat breadcrumbs instead of panko
2. Replace regular ham with lean turkey breast
3. Choose low-fat Swiss cheese
4. Swap butter for olive oil spray

For the sauce, try these changes:

• Use skim milk instead of whole milk
• Replace some of the milk with chicken broth
• Use Greek yogurt in place of some butter

You can also reduce portion sizes. Cut each chicken breast in half before rolling to make 8 smaller servings. This helps control carb and calorie intake.

To lower carbs even more, skip the breading. Instead, season the chicken with herbs and spices before baking. You’ll still get lots of flavor without the extra carbs.

Remember to pair your meal with non-starchy veggies like broccoli or green beans. This adds fiber and nutrients without many carbs.

By making these simple changes, you can enjoy a tasty Chicken Cordon Bleu that fits better into a diabetes-friendly eating plan.

Tips, Tricks & Storing

To make your chicken cordon bleu extra tasty, try these tips:

Use thin chicken breasts. Pound them to about 1/4 inch thick for easy rolling.

Don’t overstuff! Use just enough ham and cheese so you can still roll the chicken.

Secure your rolls with toothpicks. This keeps the filling from leaking out while cooking.

For extra crunch, toast your breadcrumbs before coating the chicken. This gives a nice golden color too.

Let the chicken rest for 5 minutes after baking. This helps the juices settle.

To store leftovers, put them in an airtight container in the fridge. They’ll stay good for 3-4 days.

You can freeze cooked chicken cordon bleu for up to a month. Wrap each piece in foil before putting in a freezer bag.

To reheat, thaw overnight in the fridge. Then bake at 350°F for about 15 minutes until hot.

For best results, make the sauce fresh when you’re ready to serve leftover chicken.