Prep: 15 mins | Cook: 45 mins | Total: 1 hr | Servings: 6 | Yield: 6 servings
Make this gooey, delicious dish in the comfort of your home in only 15 minutes. Chicken wrapped in cheese, coated in seasoned breading and pan-fried to perfection. Drizzle with sauce and serve alongside any veggies of your choice.
INGREDIENTS
6 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
½ cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
How to make Chicken Cordon Bleu
Step 1: Use a mallet to pound the chicken breasts if they are too thick. Stuff the chicken pieces about half-inch on every side with a slice of ham and cheese. Seal the chicken breasts by folding the sides and lock each with toothpicks.
Step 2: Mix the flour and paprika in a small mixing bowl until incorporated.
Step 3: Coat each of the stuffed chicken breasts with the flour mixture.
Step 4: Melt butter in a large skillet over medium-high heat.
Step 5: Cook the chicken breasts on each side until brown and crispy.
Step 6: Pour the bouillon followed by wine into the skillet. Simmer for about 30 minutes, covered, on low heat, or until the chicken is thoroughly cooked.
Step 7: Take the toothpicks out and transfer the cordon bleu on a clean plate. Allow them to cool at room temperature.
Step 8: Combine the cornstarch and sour cream in a small mixing bowl until well mixed. Add this to the skillet and continue to cook until the sauce has thickened.
Step 9: Drizzle the sauce over the chicken and serve. Enjoy!
NUTRITION FACTS:
Per Serving: 584.3 calories; protein 41.6g 83% DV; carbohydrates 7.7g 3% DV; fat 40.9g 63% DV; cholesterol 195.3mg 65% DV; sodium 655.3mg 26% DV.
Ingredients
- 6 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
- 6 slices Swiss cheese
- 6 slices ham
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- 6 tablespoons butter
- ½ cup dry white wine
- 1 teaspoon chicken bouillon granules
- 1 tablespoon cornstarch
- 1 cup heavy whipping cream
Instructions
Step 1: Use a mallet to pound the chicken breasts if they are too thick. Stuff the chicken pieces about half-inch on every side with a slice of ham and cheese. Seal the chicken breasts by folding the sides and lock each with toothpicks.
Step 2: Mix the flour and paprika in a small mixing bowl until incorporated.
Step 3: Coat each of the stuffed chicken breasts with the flour mixture.
Step 4: Melt butter in a large skillet over medium-high heat.
Step 5: Cook the chicken breasts on each side until brown and crispy.
Step 6: Pour the bouillon followed by wine into the skillet. Simmer for about 30 minutes, covered, on low heat, or until the chicken is thoroughly cooked.
Step 7: Take the toothpicks out and transfer the cordon bleu on a clean plate. Allow them to cool at room temperature.
Step 8: Combine the cornstarch and sour cream in a small mixing bowl until well mixed. Add this to the skillet and continue to cook until the sauce has thickened.
Step 9: Drizzle the sauce over the chicken and serve. Enjoy!
