How to Prepare Appetizing Chicken Cordon Bleu, my Version

Chicken Cordon Bleu, my Version. He then suggested "steak, lobster or chicken cordon bleu" He knew I was NOT making steak or lobster :) Don't laugh (i've been living under a rock) but I had no idea what chicken cordon bleu even was! I have cooked before but honestly, before I made this, I had NEVER made a meal (from scratch) by myself. Chicken Cordon Bleu, my Version instructions.

Chicken is rolled with ham and melty Swiss cheese then baked to golden-brown, crispy perfection! My midweek version of Chicken Cordon Bleu. All the flavour, all the crunch, much faster to make, and it's better for you because it's baked! You can cook Chicken Cordon Bleu, my Version using 15 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chicken Cordon Bleu, my Version

You need 4 of boneless skinless chicken breasts, pounded to a even thickness of 1/4 inche.
Prepare 1/4 lb of sliced thin sliced deli ham.
It's 1/4 lb of thin slices swiss cheese.
Prepare 4 slice of sharp cheddar cheese.
It's 2 tbsp of mayonnaise mixed with 1 teaspoon dijon mustard, 1/4 teaspoon black pepper, 1 tablespoon romano or parmesan cheese and 1 teaspoon hot sauce such as franks brand.
You need 1/2 cup of dry white wine.
You need 1 cup of chicken stock.
It's 3 clove of garlic, minced.
You need 1 of shallot, minced.
You need 1/2 cup of heavy cream.
Prepare 1 medium of tomato, chopped.
Prepare 2 tbsp of fresh lemon juice.
You need 2 of green onions, sliced.
It's 1/2 tbsp of mixed fresh herbs such as thyme, rosemary, basil and parsley.
It's 1 cup of flour mixed with 1 teaspoon salt and pepper.

Choose your method for crumbing the chicken - Super Easy or Quick Dredge (see photos for difference). Super Easy coats the top and sides of the chicken, but is faster than the Dredging Method. Baked Chicken Cordon Bleu is one of my favourite comfort foods. I know I can't resist cutting through the crispy outside to get to the tender chicken and ham that covers the delicious cheese oozing out!

Chicken Cordon Bleu, my Version instructions

Lay each chicken breast flat on work surface, brush lightly with mayonnaise mixture, starting with slices of Swiss cheese than ham divide evenly between the 4 chicken breasts.
Fold over and tuck in seams enclosing ham and cheese, secure with toothpick.
Brush enclosed chicken lightly with the mayonnaise mixture. C.
Put flour mixture in bowl and coat each chicken bundle with flour.
Heat a large skillet, large enough to hold chicken in one layer with 1 tablespoon olive oil, sear each chicken bundle on all sides just until brown and remove to a plate.
Add shallot and garlic to skillet and soften, add wine to deglaze pan and reduce wine until its almost gone, add broth, tomato, cream, lemon juice, green onions and herbs, bring to a boil cook 5 minutes, reduce heat to low add chicken to skillet baste with sauce, cover and poach 15 minutes, remove cover place slice of cheddar on each chicken bundle recover and poach 5 minutes more until chicken is cooked through.
Serve with either rice, pasta or bread for the sauce.

Rather than a lot of messy frying, this version is baked, which means you can prepare it in advance and just throw it in the oven after a long day. This lightened version of Chicken Cordon Bleu remains tres délicieuse despite a modest amount of butter. Fix mashed potatoes and a side of green beans while the chicken bakes. This creamy, crowd-pleasing casserole delivers generously on cheesy, savory flavor—but requires a fraction of the fuss of classic chicken cordon bleu. The key to this chicken cordon bleu casserole's incredible, bubbly richness is the stovetop cheese sauce made with Swiss and Gruyère. (If you have trouble finding Gruyère, simply substitute the same amount of Swiss.) Additionally, toasting.