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Dijon Cordon Bleu

I’ve never tried Chicken Cordon Bleu before, and thought I’d give it a whirl tonight. Traditionally, Cordon Bleu has swiss and ham rolled in flattened chicken breasts. I’m not a big fan of swiss, but figured a little Dijon mustard paired with mozzarella inside would give it that traditional kick. I served this over a quick mushroom gravy with mashed potatoes and veggies. It turned out fabulous!

Dijon Cordon Bleu

Dijon Cordon Bleu

4 Chicken breasts, pounded flat
2 T good Dijon mustard
1/2 C shredded mozzarella cheese
4 slices ham

1 C bread crumbs
1/2 C grated parmesan cheese (I just use the stuff in the green can)
1 tsp italian seasoning
2 eggs
2 T milk
1/2 C flour

1. Heat oven to 350°. Spray a casserole dish with non-stick cooking spray.
2. Mix bread crumbs, seasoning and cheese in a shallow dish (or just use a large plate). Put flour on another dish (or plate). Beat eggs with 2 T milk and place in a third dish.
3. Pound chicken flat. I put the chicken in a ziploc bag and pound away. Season with pepper. Don’t salt your chicken…since it’s going to have ham wrapped up in it, you’ll get the salt seasoning that way.
4. Spread Dijon mustard along flattened chicken breasts, lay one piece of ham on top of Dijon, then spread a thin strip of cheese at one end. Starting with the end where the cheese is, roll the chicken as tight as possible. Season the outside of the roll again with pepper if desired. Carefully dredge chicken rolls in flour, then egg, then place in the crumb mixture. Pat chicken down and turn over to coat all sides in the breadcrumbs.
5. Heat 2 T butter over medium high heat in a nonstick skillet. Place chicken rolls into skillet and turn occasionally, browning on all sides but not cooking through.
6. Remove chicken rolls carefully from skillet and place into casserole dish. Dollop butter on top of each breast – about 1 T per. Place casserole dish into preheated oven and continue cooking chicken until thermometer inserted registers 160° ***, about 20 minutes.
7. Remove chicken from oven and allow to rest about 5 minutes.

Mushroom Gravy

1 Can cream mushroom soup
1/2 C milk

Heat soup and milk in saucepan over medium low heat until thick and hot.

***As a side note, a couple years ago, I read that for perfect chicken – only cook it to 160°. I bought an instant read thermometer and started being scientific about my chicken’s temperature. I’ll never go back. Chicken is just too delicious when it’s perfectly cooked.

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