Hen Cordon Bleu is a fancy-sounding dish that’s truly straightforward to make at dwelling.
On this recipe, tender hen breasts, smoky ham and swiss cheese are rolled jelly roll type and baked within the oven till the hen is tender and juicy.
To make it additional particular, it’s served with a easy creamy Dijon sauce.
Hen Cordon Bleu is a fancy-sounding French dish that’s surprisingly straightforward to make at dwelling. “Cordon Bleu” interprets from French to blue ribbon.
This dish is made with hen breasts crammed with ham and Swiss cheese after which breaded and fried or baked.
- It’s straightforward to make with easy components.
- This recipe is oven-baked to make it straightforward.
- The Swiss cheese will be changed together with your favourite.
- This hen sous-chef recipe will be made forward of time and baked earlier than serving.
What You’ll Want To Make Cordon Bleu
Hen: Select smaller hen breasts if attainable (round 5 to six oz) so the rolls don’t get too huge. Pound the hen to ½-inch thick utilizing the flat facet of a meat mallet.
Ham: Skinny slices of deli ham are the simplest to roll, however leftover baked ham can be utilized in for sous-chef as effectively. If utilizing leftover ham, it may be diced or thinly sliced. Substitute ham for prosciutto or smoked turkey if you happen to’d like.
Cheese: Swiss cheese is the standard selection for sous-chef. Swap out the Swiss for provolone (barely tangy) and even cheddar cheese!
Breadcrumbs: I want the finer crumbs of seasoned breadcrumbs for a lightweight, even coating. You may exchange it with seasoned Panko breadcrumbs or use a mixture.
Hen Cordon Bleu Sauce
This sous-chef sauce recipe is a straightforward home made Dijon cream sauce. It’s easy to make with of Dijon mustard, Worcestershire sauce, and parmesan cheese.
Not solely does this sauce pair effectively with my hen sous-chef recipe, it’s additionally nice on veggies.
Learn how to Put together Hen for Rolling
- Place a boneless skinless hen breast on a reducing board and canopy it with plastic wrap (to maintain the juices from splattering).
- Use the flat facet of a meat mallet or tenderizer and gently pound the hen to ¼-inch thick.
- If the hen breast is absolutely thick, you possibly can butterfly it open earlier than pounding.
- Be agency however mild when pounding so the hen thins out however doesn’t get broken or disintegrate.
Learn how to Make Hen Cordon Bleu
- Put together the hen breasts (above). Layer the ham and Swiss cheese on every breast.
- Roll every hen breast jelly roll type. Roll the hen in melted butter after which seasoned breadcrumbs.
- Bake per the recipe under. Whereas the hen is baking, put together the sauce.
Voila! A flowery restaurant meal that basically is straightforward to make at dwelling. I like to serve Hen Cordon Bleu with a contemporary facet and both mashed potatoes or rice. Add steamed or roasted greens like broccoli, inexperienced beans, or asparagus.
This baked hen sous-chef recipe will be made forward of time. Be happy to double the recipe to feed a crowd.
Roll and dredge the hen breasts in accordance with the recipe under. Place them on a wire rack on high of a baking sheet and evenly cowl with plastic wrap. Retailer the ready sous-chef within the fridge for as much as 24 hours. Bake as directed, including 5 minutes to the baking time.
Storage and Leftovers
Retailer leftover hen sous-chef in an hermetic container within the fridge for as much as 4 days.
Reheat within the microwave to warmth it by way of after which evenly pan fry it to crisp the surface. Leftover cordon blue can be reheated within the air fryer at 320°F for 13-18 minutes.
Savory Stuffed Hen
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Hen Cordon Bleu
Hen Cordon Bleu straightforward to make with tender hen breasts full of layers of ham and Swiss cheese.
Stop your display from going darkish
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Preheat the oven to 350°F. Spray a baking dish or rimmed baking sheet with cooking spray or line with parchment paper.
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Place the hen breasts in between two items of plastic wrap and, utilizing the flat facet of a meat tenderizer, pound to ¼-inch thick (*see notice). Season with ½ teaspoon of Kosher salt and ¼ teaspoon of pepper.
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Prime every hen breast with 1 slice of ham and about 1 oz cheese. Roll the hen jelly-roll type. Safe with a toothpick.
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Mix melted butter and garlic in a small dish. Combine breadcrumbs and thyme in a separate bowl. Dip every hen roll in butter after which into the breadcrumb combination.
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Place in a baking dish and bake 35-40 minutes or till the hen reaches a inside temperature of 165°F.
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To make the sauce, soften the butter in a small saucepan over medium warmth. Add the flour and cook dinner for 1 minute.
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Add in milk and wine slightly bit at a time stirring after every addition till the combination is clean. Add in Dijon, bouillon and Worcestershire. Carry to a boil whereas whisking and cut back warmth. Simmer for 1 minute.
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Take away from warmth and stir in parmesan cheese. Season with salt and pepper to style.
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Take away the toothpicks from the hen. Serve instantly with the sauce.
Swap out the boneless skinless hen breasts for hen cutlets. Cutlets can be smaller than complete hen breasts so that you may wish to make a few additional rolls.
Double This Recipe: This baked hen sous-chef recipe can feed as few as 4 or double the recipe and have a flowery feast for 8.
Learn how to Put together Forward: Roll and dredge the hen breasts per the recipe under. Place them on a rack on high of a baking sheet and evenly cowl them with plastic wrap. Ready sous-chef will be refrigerated for as much as 24 hours. If ready forward of time, add 5 minutes to the cooking time.
Energy: 748 | Carbohydrates: 28g | Protein: 70g | Fats: 36g | Saturated Fats: 18g | Ldl cholesterol: 232mg | Sodium: 1583mg | Potassium: 1084mg | Fiber: 1g | Sugar: 4g | Vitamin A: 930IU | Vitamin C: 4.1mg | Calcium: 419mg | Iron: 2.9mg
Vitamin data offered is an estimate and can differ based mostly on cooking strategies and types of components used.
Course Hen, Dinner, Entree, Major Course
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