Hen Cordon Bleu is a fancy-sounding dish that’s really simple to make at house.
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 simple to make at house. “Cordon Bleu” interprets from French to blue ribbon.
This dish is made with hen breasts full of ham and Swiss cheese after which breaded and fried or baked.
- It’s simple to make with easy components.
- This recipe is oven-baked to make it simple.
- The Swiss cheese could be changed along with your favourite.
- This hen sous-chef recipe could 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 massive. 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 in case you’d like.
Cheese: Swiss cheese is the standard alternative 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 light-weight, even coating. You’ll be able to exchange it with seasoned Panko breadcrumbs or use a mix.
Hen Cordon Bleu Sauce
This sous-chef sauce recipe is a simple selfmade 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.
Tips on 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 may butterfly it open earlier than pounding.
- Be agency however mild when pounding so the hen thins out however doesn’t get broken or collapse.
Tips on 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 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 flowery restaurant meal that basically is simple to make at house. I like to serve Hen Cordon Bleu with a recent facet and both mashed potatoes or rice. Add steamed or roasted greens like broccoli, inexperienced beans, or asparagus.
This baked hen sous-chef recipe could be made forward of time. Be happy to double the recipe to feed a crowd.
Roll and dredge the hen breasts in keeping with the recipe under. Place them on a wire rack on high of a baking sheet and flippantly 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 via after which flippantly pan fry it to crisp the surface. 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 simple to make with tender hen breasts full of layers of ham and Swiss cheese.
Forestall 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 word). Season with ½ teaspoon of Kosher salt and ¼ teaspoon of pepper.
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High every hen breast with 1 slice of ham and about 1 oz cheese. Roll the hen jelly-roll model. 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 prepare dinner for 1 minute.
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Add in milk and wine a little bit bit at a time stirring after every addition till the combination is clean. Add in Dijon, bouillon and Worcestershire. Convey to a boil whereas whisking and scale 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 might be smaller than entire hen breasts so that you would possibly 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 elaborate feast for 8.
Tips on 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 flippantly cowl them with plastic wrap. Ready sous-chef could 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
Diet data supplied is an estimate and can fluctuate primarily based on cooking strategies and types of components used.
Course Hen, Dinner, Entree, Primary Course
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