The name sounds fancy but these couldn’t be easier to make! I used to have chicken cordon bleu in the form of the frozen entree that you buy at the grocery store. Then one day after reading all the ingredients preservatives and additives, I decided to make them at home as they seemed simple enough – just chicken, ham, and cheese, rolled in some breadcrumbs and baked.  I made them this way several times after that except on the day that I ran out of bread crumbs. 😦 Alas, necessity is the mother of invention! So enter recipe #2, Skillet Chicken Cordon Bleu (aka the UN-breaded kind). HA! This version is great by itself or on a sandwich.

If I had to choose, I prefer the breaded kind, mostly because of the texture – crunchy on the outside and oozy cheese on the inside. But nothing beats how fast the skillet version comes together. HELLO 15 minute dinner!

So here are the two recipes! You decide what’s best!

Baked Chicken Cordon Bleu

Ingredients

Chicken breast fillets

sliced ham

Swiss cheese (or provolone, fontina, Gouda, etc.)

seasoned breadcrumbs

egg, beaten

Directions

Lay the chicken fillets flat and cover with ham and cheese.

Roll up fillet starting with the narrow end and secure with toothpicks.

Dip in egg then toss in breadcrumbs.

Place on foil-lined and greased baking sheet and spray the tops with cooking spray.

Bake at 450° for 20-25 minutes, until the chicken is cooked through and cheese is melted.

Skillet Chicken Cordon Bleu

Ingredients

Chicken breast fillets

sliced ham

Swiss cheese (or provolone, fontina, Gouda, etc.)

butter

Directions

In a cast iron skillet heated to medium-high, melt a few tabs of butter.

Once bubbly, add in chicken breast filets and cook on each side until browned.

Top each breast with sliced ham and cheese.

Place in a 350° oven and bake until chicken is cooked through and cheese is bubbly.

Serve either one with wild rice and steamed veggies!

Enjoy!

Much love,

M