Chicken Cordon Bleu Can be a great dish but may take too long on a hectic day. So this recipe is great for a weekday dinner. It’s quick, easy and delicious.
It pairs a rich cream sauce, ham, and Swiss cheese. All of that, topping a crispy golden chicken breast and you can even make the sauce or bread the chicken in advance.
Created by: Chef Keith Snow
Active Time: 20 minutes
Total Time: 40 minutes
Recommended Beverage: Riesling
2 lbs chicken breast, boneless, skinless pounded to 1/4 inch thick
2 cups panko breadcrumbs
1/4 cup olive oil
1 cup flour
2 large eggs beaten
1 recipe bechamel
2 cup Swiss cheese diced
2 cups ham diced
1 1/2 cups peas
freshly ground black pepper to taste
kosher salt to taste
1. Season the chicken with black pepper, then bread the chicken by dredging in the flour, then egg wash and finally the breadcrumb. Allow chilling for 30 minutes
2. Pan-fry the chicken in the olive oil. Cook each side for about 4 minutes over medium heat, browning both sides. Remove the chicken from the pan and keep warm.
3. Meanwhile, heat the béchamel sauce to a simmer. When the sauce simmers put the peas, ham, and cheese in the sauce while stirring and heat just until the cheese begins to melt. About 2-3 minutes.
4. Pour the sauce over the chicken and serve.
Chef’s Notes: Because of the salt content of the ham the sauce should be seasoned well enough but should you desire more salt add it as you like.