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We hope you got insight from reading it, now let’s go back to chicken cordon bleu with cheese sauce recipe. You can have chicken cordon bleu with cheese sauce using 12 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to prepare Chicken Cordon Bleu with Cheese Sauce:
- Get 4-5 thin chicken breasts
- Prepare Deli style ham
- Provide flour
- Use 2 eggs, beaten
- Get 2 cups Panko bread crumbs
- Prepare 1/2 c Mozzarella cheese
- Provide 1/2 c Parmesan cheese
- Take 8 slices Swiss cheese
- Provide 1/4 c Cream cheese
- Prepare milk
- Provide butter
- Take s&p
Instructions to make Chicken Cordon Bleu with Cheese Sauce:
- S & P the chicken
- Cut swiss cheese and ham into long slices.
- Place about 3-5 slices of cheese and ham onto chicken breast and roll. (Allow ham and chese to hang over side of chicken you are rolling and leave some space with no ham and cheese at bottom so it isn't oozing out) (about half of cheese will be remaining, set aside for sauce) Use toothpicks to hold chicken in place.
- Dip chicken into flour.
- Dip chicken into beaten egg.
- Dip chicken into mixture of bread crumbs and 2 tbsp Parmesan cheese.(set remaining cheese aside for sauce)
- Bake chicken at 375° for 1 hour
- For the sauce: make a roux with 2 tbsp butter and flour.
- Add milk and stir until creamy.
- Add remaining swiss cheese, mozzarella cheese, Parmesan and cream cheese and cook on low, stirring often, until cheese is melted and sauce is creamy.
- Smother chicken with cheese sauce and enjoy!
Chicken Cordon Bleu with Dijon Cream Sauce is an easy dinner you family will love. Tender boneless skinless chicken breasts are pounded thin, stuffed with swiss cheese and ham, coated with parmesan and bread crumbs, then baked to perfection. Aside from Swiss cheese, many chicken cordon bleu recipes also use Parmesan cheese. Parmesan cheese delivers a delicious flavor mix of Chicken cordon bleu is usually served with a mustard cheese sauce or hollandaise. When it comes to these sauces, it's all about whisking this and that.
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