While chicken cordon bleu is a dish we like, it’s not one that I often make . That’s probably because it takes a little more effort than most chicken dishes I use. However, it’s always a delight to serve and to enjoy!
You’ll need chicken breasts, ham, and swiss cheese as well as butter, cornstarch, and whipping cream (or milk).
Use boneless, skinless chicken breasts and pound them so they are flat. Place a slice of thin ham on the chicken breast, and top with swiss cheese. I’ve used regular swiss and baby swiss cheese. It all depends on what I have on hand. Use toothpicks to keep the breasts together after you roll them up. Do not use the colored toothpicks unless you want to have colored spots on the meat!
You’ll need some flour and paprika – just enough to cover the meat. Melt butter in a skillet and fry the chicken breasts until brown on all sides. Turn your burner down to low and simmer for thirty minutes.
For the sauce, you’ll need some cornstarch and heavy cream.
Really – this dish can be ready in less than an hour. I’m not sure why I don’t fix it more often.
One option is to do more chicken breasts than you need in a meal, and put half in the freezer after you’ve browned them. To serve later, remove from freezer and put into skillet with melted butter; simmer for thirty minutes, make the sauce, and serve.
Chicken Cordon Bleu
- 6 medium whole chicken breasts boneless and skinless
- 6 swiss cheese slices
- 6 slices cooked ham
- 3 Tablespoons flour
- 1 teaspoon paprika
- 6 tablespoons butter or margarine
- 1 Tablespoon cornstarch
- 1 cup heavy whipping cream
- Spread or pound chicken breasts until they are flat and easy to roll up
- Place ham and cheese slices on top of each breast
- Fold/roll over and fasten with toothpicks
- On waxed paper, mix flour and paprika, then roll chicken breasts in the mixture
- In a large skillet, melt butter, then cook chicken until browned on all sides
- Reduce to low, then cover and simmer for 30 minutes or until the chicken is tender.
- Remove chicken from skillet, then mix the cornstarch and cream together
- Add slowly to the skillet, stirring until it thickens.
- Pour sauce over chicken, and serve.