For an extra layer of flavor, consider adding a pinch of nutmeg to the cream sauce. Ensure the chicken breasts are only slightly frozen; this makes them easier to cut and stuff without tearing. To prevent the cheese from melting out, be careful not to overstuff the chicken breasts. Serve with a side of roasted asparagus or a wild rice pilaf for a complete and elegant meal.
Stuffed Chicken Cordon Bleu
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 15 mins
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SERVING4 People
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VIEWS3
Transform picky eaters into poultry enthusiasts with this delightful twist on a classic. Our Stuffed Chicken Cordon Bleu combines savory ham, melted Swiss, and a luscious cream sauce, all encased in tender chicken breasts. A guaranteed crowd-pleaser, perfect for a comforting family meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate44 g
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Cholesterol291 mg
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Fiber3 g
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Protein66 g
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Saturated Fat25 g
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Sodium1165 mg
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Sugar8 g
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Fat48 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F (200 degrees C). Place chicken in the freezer until slightly frozen, about 15 minutes.
02
StepMeanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels and cut in half when cool.
03
StepAdd mushrooms and garlic to the bacon fat and cook over medium-high heat, stirring occasionally, for about 2 minutes.
04
StepMix 1/2 of the ale with 1 tablespoon cornstarch in a small bowl. Add to the mushroom mixture; cook and stir until slightly thickened, 2 to 3 minutes. Remove from the heat and set aside.
05
StepCombine milk and butter in a saucepan over medium heat; cook until butter melts and mixture is warm. Mix remaining beer with remaining cornstarch in a small bowl; add to the milk mixture along with chicken bouillon. Cook and stir until slightly thickened, 3 to 5 minutes. Remove from the heat and combine with mushroom mixture.
06
StepPreheat the oven to 400 degrees F (200 degrees C). Line a casserole dish with parchment paper.
07
StepPlace eggs in a pie plate and mix with a fork until beaten. Place bread crumbs in a separate pie plate.
08
StepRemove chicken from the freezer. Cut a small pocket into each breast; do not cut in half or cheese will melt out during baking. Divide bacon and Swiss cheese evenly and stuff in chicken breasts. Immediately dip in beaten egg mixture, then dredge in bread crumbs. Place in the prepared casserole dish.
09
StepBake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
10
StepJust before the chicken is ready, warm the cream sauce on the stove.
11
StepPlate chicken and ladle warm sauce over each portion.
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