This chicken cordon bleu recipe is a quick and healthy alternative to an age old favorite.
Chicken is a staple in most homes because of its availability, cost, and versatility. It’s also a fabulous source of lean protein. However, if you’re like me, you have a handful of recipes that you tend to make over and over again. Before you know it, you’re bored with making those few recipes, and your family is bored with eating them.
So here is a perfect solution – quick, easy, tasty, and (relatively!) healthy! My chicken cordon bleu recipe requires very little preparation time, so you can focus on more important things. Just 10 minutes to prepare, then pop it in the oven while you take a break. What could be more perfect?
You can use up leftovers with my chicken san choy bow or make it with other flavors.
Origins of Cordon Bleu
“Cordon Bleu” is a French term that means “blue ribbon”. It originated in 16th Century France where knights of the highest order wore blue ribbons to show excellence. As such, blue ribbons have long been associated with excellent performances or first place winners.
Chicken cordon bleu as a dish probably originated in Switzerland, where schnitzel is popular (breaded and fried meat). Other variations are possible, of course, like veal or pork, but all contain schnitzel stuffed with cheese.
Involve the Whole Family
I love recipes that allow opportunities for the whole family to work together in the kitchen. There are various studies that show the benefits of involving kids in meal preparation. Children who spend time in the kitchen with their parent(s) learn about healthy food choices and portions. They are also better at trying new flavors and textures, and end up with a better appreciation for food. Not only that, kids who help then appreciate the effort that goes into meal preparation. So get your kids involved! Depending on their age or stage of development, children can:
- Pound the chicken breasts.
- Separate the prosciutto and Swiss cheese into 4 equal portions.
- Lie the prosciutto and Swiss cheese on the flattened chicken breasts.
- Roll the cordon bleu portions.
- Rinse the salad vegetables ready to prepare a side salad. Doesn’t need to be elaborate or fancy – mixed lettuce leaves, tomato wedges, carrot sticks, slices of cucumber.
- Cut the salad vegetables for a side salad.
After the recipe card, I’ll add some tips on how you can personalize this chicken cordon bleu recipe. My goal is to make my recipes as valuable to you as possible. And to do that, they need to reflect your taste and situation.
Chicken Cordon Bleu Recipe
- baking dish
- 2 double chicken breasts (skinless & boneless)
- 4 slices proscuitto
- 4 slices Swiss cheese
- ½ cup breadcrumbs
- ½ cup all purpose (plain) flour
- ¼ cup honey mustard (see instructions below to make your own)
- 1 teaspoon garlic powder
- salt & pepper (to taste)
- cooking oil spray
- Preheat oven to 350 degrees F (approx 180 degrees C).
- Line a baking dish with parchment paper.
- Spray with a little cooking oil.
- Halve double chicken breasts so you have 4 singles.
- Place chicken breasts into a ziplock bag and pound to thin them out to about ¼ inch/ ½ centimetre thickness.
- Remove pounded chicken breasts from bag, and rest flat on a plate or prep board.
- Sprinkle ¼ teaspoon garlic powder onto each chicken breast.
- Sprinke salt & pepper to taste onto each chicken breast.
- Place one slice of proscuitto and one slice of Swiss cheese on each chicken breast.
- Roll up each chicken breast (proscuitto and cheese on the inside) and use a toothpick to secure.
- Roll each chicken breast in flour, then honey mustard, then in breadcrumbs.
- Place on the parchment paper in your baking dish.
- Spray a little cooking oil onto each breadcrumbed bundle.
- Bake in preheated oven for 30 minutes, or until chicken is cooked through.
- Serve immediately while hot.
The chicken cordon bleu recipe above is fabulous, quick, and easy. But when you have a little more time, or want new flavors, try some of these:
- Sprinkle dried chilli flakes on the pounded chicken breasts before adding prosciutto and Swiss cheese.
- Mix dried herbs (parsley, oregano) in with the breadcrumbs.
- Spread a teaspoonful of cottage cheese on the chicken breasts before rolling to add creaminess.
- Replace the chicken with veal or pork.
I love to hear from you and get your feedback on my recipes, so please leave me a comment or suggestion below.
Until next time…!
Love & scrumptious baked chicken goodness, Bx