Oven Baked Hen Cordon Bleu

Hen Cordon Bleu is a fancy-sounding dish that’s truly straightforward to make at residence.

On this recipe, tender hen breasts, smoky ham and swiss cheese are rolled jelly roll model 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 residence. “Cordon Bleu” interprets from French to blue ribbon.

This dish is made with hen breasts stuffed with ham and Swiss cheese after which breaded and fried or baked.

It’s straightforward to make with easy substances.
This recipe is oven-baked to make it straightforward.
The Swiss cheese may be changed together with your favourite.
This hen sous-chef recipe may be made forward of time and baked earlier than serving.

What You’ll Want To Make Cordon Bleu

Hen: Select smaller hen breasts if doable (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 should you’d like.

Cheese: Swiss cheese is the normal selection for sous-chef. Swap out the Swiss for provolone (barely tangy) and even cheddar cheese!

Breadcrumbs: I favor the finer crumbs of seasoned breadcrumbs for a light-weight, even coating. You may substitute it with seasoned Panko breadcrumbs or use a mixture.

Make Seasoned Bread Crumbs

To make bread crumbs, run dry bread by a meals processor. When you’ve got common bread crumbs or Panko crumbs, they are often seasoned by including 1/4 teaspoon every of garlic powder, onion powder, and salt. Stir in 1/2 teaspoon parsley and a pinch of oregano.

Hen Cordon Bleu Sauce

This sous-chef sauce recipe is a simple 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.

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 admittedly thick, you may butterfly it open earlier than pounding.
Be agency however mild when pounding so the hen thins out however doesn’t get broken or crumble.

process of adding filling and breading Chicken Cordon Bleu

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 model. 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 elaborate restaurant meal that basically is simple to make at residence. 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.

Overhead shot of two plates of Chicken Cordon Bleu served with rice and green beans

This baked hen sous-chef recipe may be made forward of time. Be happy to double the recipe to feed a crowd.

Roll and dredge the hen breasts in response to the recipe under. Place them on a wire rack on prime 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 after which evenly pan fry it to crisp the skin. Leftover cordon blue may also 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.

Prep Time 20 minutes

Prepare dinner Time 50 minutes

Whole Time 1 hour 10 minutes

Prepare dinner ModeForestall your display from going darkish

Preheat the oven to 350°F. Spray a baking dish or rimmed baking sheet with cooking spray or line with parchment paper.
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.
High every hen breast with 1 slice of ham and about 1 oz cheese. Roll the hen jelly-roll model. Safe with a toothpick.
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.
Place in a baking dish and bake 35-40 minutes or till the hen reaches a inner temperature of 165°F.
To make the sauce, soften the butter in a small saucepan over medium warmth. Add the flour and cook dinner for 1 minute.
Add in milk and wine a bit 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 scale back warmth. Simmer for 1 minute.
Take away from warmth and stir in parmesan cheese. Season with salt and pepper to style.
Take away the toothpicks from the hen. Serve instantly with the sauce.

Getting ready The Hen: If the hen breast is admittedly thick, you may butterfly it open by reducing it in half throughout the breast to type two smaller cutlets. Be agency however mild when pounding so the hen thins out however doesn’t get broken or crumble.
Swap out the boneless skinless hen breasts for hen cutlets. Cutlets might be smaller than complete hen breasts so that you would possibly prefer 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.
Put together Forward: Roll and dredge the hen breasts per the recipe under. Place them on a rack on prime of a baking sheet and evenly cowl them with plastic wrap. Ready sous-chef may be refrigerated for as much as 24 hours. If ready forward of time, add 5 minutes to the cooking time.

Vitamin data offered is an estimate and can fluctuate primarily based on cooking strategies and types of substances used.

Course Hen, Dinner, Entree, Predominant Course

Delicacies American, French

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