Chicken Cordon Bleu

Last night, I made Chicken Cordon Bleu for the first time. I have to say I was very pleased with the results. I changed a few things from the recipe and I think it came out  great.

Instead of pounding out the chicken, I just cut the chicken breasts lengthwise to make them thinner. I didn’t cut them all the way through so I’d have a large thin piece of chicken. I used store baked ham instead of the boiled ham. This gave it a really good flavor.I rolled up the chicken with the ham and cheese and then cooked it in the skillet. I was able to roll up the chicken earlier in the day and put it in the fridge until I was ready to make dinner. I browned the chicken in the pan and then transferred it to the oven.

I also used panko bread crumbs which gave a nice crunch on top of the chicken.

When making the sauce, I added a bit of white wine and used about 50% chicken broth/50% milk. I was very pleased with the flavor. I did not add salt to the sauce because of the cheese.

My husband is not generally a fan of new recipes but he really liked this one. I’ll be making it again.

I wish I would have taken pictures because the dish looked really pretty. I served it with carrots and penne pasta I had leftover from dinner on Monday. The sauce was also very good on the pasta.

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