{"id":128,"date":"2017-09-02T23:43:45","date_gmt":"2017-09-02T23:43:45","guid":{"rendered":"http:\/\/rlhays.com\/recipes\/?p=128"},"modified":"2017-09-18T14:39:33","modified_gmt":"2017-09-18T14:39:33","slug":"128","status":"publish","type":"post","link":"https:\/\/rlhays.com\/recipes\/2017\/09\/02\/128\/","title":{"rendered":"Chicken Cordon Bleu"},"content":{"rendered":"
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Chicken breast stuffed with cheese and ham, topped with panko, baked until golden\u00a0then served with an awesome Cordon Bleu\u00a0sauce \u2013 a Dijon Cream Sauce. This is a seriously EASY\u00a0Chicken\u00a0Cordon Bleu recipe with all the crunch, all the flavour, but less calories and FAR easier.<\/p>\n

You are going to be amazed how incredible this tastes \u2013 seriously!<\/p>\n

\"Easy<\/p>\n

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HOW TO MAKE CHICKEN CORDON BLEU<\/strong><\/h2>\n

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Step 1 Toast Panko Breadcrumbs<\/strong>\u00a0\u2013 THIS is the secret to baking breaded \/ crumbed things in the oven that come out truly\u00a0golden all over and truly crunchy.<\/strong>\u00a0All you do is pour the breadcrumbs onto a baking tray, spray lightly with oil, then bake for 3 minutes until light golden. This simple step makes all the difference!<\/p>\n

\"Toasted<\/p>\n

Step 2 Cut pocket into chicken and stuff<\/strong>\u00a0with ham and cheese.<\/p>\n

\"Easy<\/p>\n

Step 3\u00a0Choose a method to coat chicken in breadcrumbs<\/strong><\/p>\n

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  1. Dredging<\/strong>\u00a0\u2013 using the traditional method dredging in egg then coating in breadcrumbs; or<\/li>\n
  2. Super shortcut method<\/strong>\u00a0\u2013 spreading \u00a0mayonnaise and dijon on the top of the chicken, then sprinkling it with panko breadcrumbs. So you get\u00a0most<\/em>\u00a0of the crunch \u2013 and save on washing up!<\/li>\n<\/ol>\n

    DREDGING METHOD\u00a0<\/strong>\u2013 the traditional way, dredging in an egg mixture then coating in breadcrumbs.<\/p>\n

    \"Easy<\/p>\n

    SHORTCUT METHOD<\/strong>\u00a0\u2013 Just spread mayonnaise and mustard on the surface of the chicken (not underneath) then sprinkle with breadcrumbs. The mustard adds flavour and the mayonnaise adds flavour PLUS a bit of oil while it bakes.<\/p>\n

    \"Easy<\/p>\n

    Here\u2019s a comparison of each method, before and after baking.<\/p>\n

    \"Easy<\/p>\n

    You can see how beautiful golden both are! The Shortcut Method has a few more brown splotches on it compared to the Dredging method, but that\u2019s a very small compromise!<\/p>\n

    Don\u2019t they look incredible??? Especially given this is an EASY Chicken Cordon Bleu recipe??<\/p>\n

    \"Easy<\/p>\n

    I once compared the ingredients my Easy Chicken Cordon Bleu to the \u201creal\u201d way of making Cordon Bleu and in all honesty, I use almost the same amount of ham and cheese so this really doesn\u2019t lack in the flavour department compared to the real thing. I even use almost the same amount of breadcrumbs because\u00a0more breadcrumbs sticks to the chicken by using the mayonnaise mixture, as opposed to dunking in egg mixture then rolling in breadcrumbs.<\/p>\n

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    <\/div>\n<\/div>\n
    Chicken Cordon Bleu<\/div>\n
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    Prep Time<\/div>\n
    15<\/span>\u00a0mins<\/span><\/div>\n<\/div>\n
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    Cook Time<\/div>\n
    30<\/span>\u00a0mins<\/span><\/div>\n<\/div>\n
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    Total Time<\/div>\n
    45<\/span>\u00a0mins<\/span><\/div>\n<\/div>\n
    <\/div>\n<\/div>\n
    This is my midweek version of Chicken Cordon Bleu. All the flavour, all the crunch, much faster to make and healthier too because it’s baked, not fried! Choose your method for breading \/ crumbing the chicken – use the Dredging Method or my super Shortcut Method (see photos in post for quick visual of difference). The Shortcut Method only coats the top and sides of the chicken, not the underside, but is much faster than the Dredging Method. Both are super crunchy and come out beautifully golden all over. Served with a gorgeous traditional Dijon Cream Sauce!<\/div>\n
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    Course:<\/span>\u00a0Chicken, Dinner<\/span><\/div>\n
    Cuisine:<\/span>\u00a0French(ish)<\/span><\/div>\n
    Servings<\/span>:\u00a02<\/span><\/a><\/div>\n
    Calories<\/span>:\u00a0590<\/span>\u00a0kcal<\/span><\/div>\n
    Author<\/span>:\u00a0Nagi | RecipeTin Eats<\/span><\/div>\n<\/div>\n
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    Ingredients<\/div>\n
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    Breadcrumbs<\/div>\n