“Fancy” Easy Chicken Cordon Bleu

I always thought of Chicken Cordon Bleu as one of those “fancy” dishes you only get at restaurants or bought frozen at the grocery store.  The restaurant version is usually wonderful, while the frozen version is OK if you’re in a hurry and don’t mind “processed” food.  

Several years ago my mother-in-law and I were planning and cooking for a couple’s Valentine Banquet at our church.  We wanted to provide these young couples with small children and growing families with a very nice, inexpensive dinner.  That’s when we learned from a “chef” friend that Chicken Cordon Bleu is easy and fairly inexpensive.  Wanting this to have a “fancy restaurant” feel, we paired the chicken with wild rice and French style green beans almondine (which just means green beans with toasted almond slivers), set up small tables for four in my in-law’s large family room, used real dishes and ate by candle light. My mother in law and I did much of the prep work the day before.  We asked a friend to help serve so my husband and I could be a part of the banquet as well.  It was a huge success! Great food, romantic atmosphere and low cost!

It’s so good, I don’t wait for special occasions to make it!

Here’s the Recipe (printable version below):

Chicken – boneless, skinless, one per person

Ritz crackers

deli ham – 1-2 slices per piece of chicken (depending on size)

Swiss cheese slices – 1-2 per chicken

pepper

egg

2 tablespoons water

about 1/2 oil

toothpicks

Preheat oven to 375 degrees

Flatten chicken to about 1/4 inch thickness by placing in a large baggie and pounding

In a separate baggie, crush crackers (if you have children, especially boys, they LOVE doing this!)

Line baking sheet with foil and place a wire rack on top

If you don’t have a wire rack, just spray the foil with cooking spray or use a broiler pan

Beat egg in shallow bowl with water and place crackers on plate or another shallow dish (for dipping)

Remove from package only the cheese, ham, and toothpicks needed 

**You don’t want to touch any extra with “chicken hands” or there could be cross contamination**

Sprinkle chicken with pepper (no salt needed – salt in the crackers is enough)

There’s a top and bottom side to chicken.  The bottom is the side cut away from the bone, top is the smoother side.

On the bottom side of chicken place ham slices and cheese

Starting at the smaller end, roll chicken and secure with toothpicks (probably several)

Heat oil in large skillet

Dip rolled chicken in egg mixture then crackers

When oil is ready, brown evenly on all sides

Place browned chicken on prepared pan and bake at 375 for 35-45 minutes

BEFORE serving REMOVE toothpicks!

Chicken Cordon Bleu

2013-09-12 12:48:46

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Prep Time

15 min

Cook Time

45 min

Prep Time

15 min

Cook Time

45 min

Ingredients

1. Chicken - boneless, skinless, one per person
2. Ritz crackers
3. deli ham - 1-2 slices per piece of chicken (depending on size)
4. Swiss cheese slices - 1-2 per chicken
5. egg
6. 2 tablespoons water
7. about 1/2 oil
8. toothpicks

Instructions

1. Flatten chicken by pounding between two sheets of waxed paper or in a large baggie
2. In a separate baggie, crush crackers
3. Line baking sheet with foil and place a wire rack on top
4. Beat egg in shallow bowl with water and place crackers on plate or another shallow dish (for dipping)
5. Get only the cheese, ham, and toothpicks to be used, out of the package before starting
6. You don't want to touch any extra with "chicken hands" or there could be cross contamination
7. Sprinkle chicken with pepper (no salt needed - salt in the crackers is enough)
8. There's a top and bottom side to chicken. The bottom is the side cut away from the bone, top is the smoother side.
9. On the bottom side of chicken place ham slices and cheese
10. Starting at the smaller end, roll chicken and secure with toothpicks (probably several)
11. Heat oil in large skillet
12. Dip rolled chicken in egg mixture then crackers
13. When oil is ready, brown evenly on all sides
14. Place browned chicken on prepared pan and bake at 375 for 35-45 minutes
15. REMOVE TOOTHPICKS BEFORE SERVING

Notes

1. If you don't have a wire rack that fits in your pan just spray the foil with cooking spray or use a broiler pan
2. No salt is needed in this recipe due to the salt on the crackers
3. Lining the pan with foil is very important for cleanup- the cheese will drip out some while cooking

Prep Ahead

1. Pound chicken and crush crackers the day before
2. Can also brown chicken several hours ahead and keep in the refrigerator until ready to bake. It may take a couple of extra minutes to cook since the chicken will be cold

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