Hamdi Saidani This easy Ina Garten Chicken Cordon Bleu recipe from the Barefoot Contessa cookbook is truly the best and easiest Cordon Bleu recipe ever.
This easy Chicken Cordon Bleu is made with chicken breasts, Swiss cheese, deli ham, all-purpose flour, beaten eggs, and panko bread crumbs, with a sauce made of butter, all-purpose flour, milk, Dijon mustard, and freshly grated Parmesan. Simply prepare the chicken, coat it, and then bake at 400°F until it’s golden and cooked through about 30 minutes.
Serve this easy Chicken Cordon Bleu with mashed potatoes or steamed vegetables. Please feel free to leave your feedback about this easy Ina Garten Chicken Cordon Bleu recipe.
Chicken Cordon Bleu Ingredients
- 4 chicken breasts
- 8 slices Swiss cheese
- 8 slices deli ham
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko bread crumbs
- Kosher salt
- Freshly ground black pepper
- 4 tbsp melted butter
- 1 tsp dried oregano
For the Sauce:
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 tbsp Dijon mustard
- 1/4 cup freshly grated Parmesan
How To Make Chicken Cordon Bleu
- Preheat Oven: Set your oven to 400°F and line a large baking sheet with parchment paper.
- Prepare Chicken: Flatten each chicken breast to a ¼” thickness. Top with 2 slices of cheese and 2 slices of ham. Roll up tightly and secure with toothpicks.
- Make The Coating Mixture: Place flour, eggs, and panko in separate bowls. Season the flour with salt and pepper. Mix melted butter and oregano into the panko.
- Coat Chicken: Roll each chicken piece first in flour, then in eggs, and finally in the panko mixture. Place on the prepared baking sheet.
- Bake: Bake until golden and cooked through about 30 minutes.
- Make Sauce: In a skillet, melt butter, add flour and stir. Slowly add milk and mustard. Let it simmer until thickened. Add Parmesan and season with salt and pepper.
- Serve: Remove toothpicks from chicken and serve with the sauce.
How Long To Cook Chicken Cordon Bleu
You should bake Chicken Cordon Bleu in the oven at 400°F for about 30 minutes. If you opt to cook it at 350°F, extend the cooking time to around 35-40 minutes.
What Cheese For Chicken Cordon Bleu
The best cheese to use for Chicken Cordon Bleu is Swiss cheese because it melts well and complements the ham. However, you can also choose Gruyère or Provolone as alternatives.
What Goes With Chicken Cordon Bleu
Chicken Cordon Bleu goes well with mashed potatoes, steamed vegetables, rice, a simple salad, and garlic bread.
How Long Does Cooked Chicken Cordon Bleu Last
Cooked Chicken Cordon Bleu can last in the fridge for about 3-4 days. Make sure to wrap it tightly in aluminum foil or plastic wrap, then store it in the fridge.
Can You Freeze Chicken Cordon Bleu
Yes, Chicken Cordon Bleu can be frozen for about 1-2 months. Simply wrap each piece tightly in aluminum foil or plastic wrap, then place it in the freezer.
You don’t need to thaw frozen Chicken Cordon Bleu; simply reheat directly from frozen.
How To Reheat Chicken Cordon Bleu
If Chicken Cordon Bleu is cold from the fridge, reheat it in a preheated 350°F oven for about 10-15 minutes.
If Chicken Cordon Bleu is frozen, reheat it in a preheated 350°F oven for about 25-30 minutes.
Chicken Cordon Bleu Nutrition Facts
- Calories: 1238
- Fat: 61g
- Saturated fat: 32g
- Trans fat: 1g
- Cholesterol: 455mg
- Sodium: 1506mg
- Carbohydrates: 61g
- Fiber: 4g
- Sugar: 8g
- Protein: 104g
Try More Ina Garten Recipes:
Ina Garten Chicken Cordon Bleu Recipe
Description
This easy Ina Garten Chicken Cordon Bleu recipe from the Barefoot Contessa cookbook is truly the best and easiest Cordon Bleu recipe ever.
Serve this easy Chicken Cordon Bleu with mashed potatoes or steamed vegetables. Please feel free to leave your feedback about this easy Ina Garten Chicken Cordon Bleu recipe.
Ina Garten Chicken Cordon Bleu Ingredients
For The Sauce:
How To Make Ina Garten Chicken Cordon Bleu
- Preheat Oven: Set your oven to 400°F and line a large baking sheet with parchment paper.
- Prepare Chicken: Flatten each chicken breast to a ¼” thickness. Top with 2 slices of cheese and 2 slices of ham. Roll up tightly and secure with toothpicks.
- Make The Coating Mixture: Place flour, eggs, and panko in separate bowls. Season the flour with salt and pepper. Mix melted butter and oregano into the panko.
- Coat Chicken: Roll each chicken piece first in flour, then in eggs, and finally in the panko mixture. Place on the prepared baking sheet.
- Bake: Bake until golden and cooked through about 30 minutes.
- Make Sauce: In a skillet, melt butter, add flour and stir. Slowly add milk and mustard. Let it simmer until thickened. Add Parmesan and season with salt and pepper.
- Serve: Remove toothpicks from chicken and serve with the sauce.
