Midweek Chicken Cordon Bleu

    (199)
    40 min

    This is a tasty and quick recipe that is great for a weeknight when you want something yummy and don't have the time.


    171 people made this

    Ingredients
    Serves: 6 

    • 250ml milk
    • 120g dried breadcrumbs
    • 6 skinless, boneless chicken breast fillets - pounded to 6mm thickness
    • salt and pepper to taste
    • 6 slices cooked ham
    • 6 slices Gruyere or Emmental cheese
    • 2 tablespoons vegetable oil
    • 1 tin condensed cream of chicken soup
    • 125ml double cream

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4.
    2. Place milk and breadcrumbs in two separate shallow bowls. Season the chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with wooden skewers. Dip each chicken roll into milk, and then into breadcrumbs.
    3. Heat oil in a large frying pan over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a baking dish.
    4. In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken.
    5. Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.

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    Reviews & ratings
    Average global rating:
    (199)

    Reviews in English (158)

    by
    95

    This was good. I've made this several times but my husband is not a big fan of the soup so instead of the soup, I mixed 1/3 cup of butter, 1/3 cup flour, 1 3/4 cups of chicken broth (99% fat free) 2/3 cups of 2% milk. 1/4 tsp. pepper, 1/2 tsp. salt (optional) Mix well. Whisk in sauce pan till thickens then pour over chicken and bake.  -  04 Apr 2006  (Review from Allrecipes US | Canada)

    by
    56

    This recipe tasted ok but didn't really work well. I found the cheese melted out of the chicken into the sauce which made the sauce yummy but the chicken rather bland. If I make this again I would dip the flattened chicken breasts in breadcrumbs, brown in the frypan then layer on a baking sheet & top with ham & cheese. I would make the sauce separately and serve with the chicken.  -  12 Sep 2002  (Review from Allrecipes US | Canada)

    by
    54

    Our family is very busy and this recipe was perfect! It was very quick and everyone thought it tasted great. We had no bread crumbs and so I altered the recipe by just laying out the chicken flat in a large casserole dish, topped with the swiss cheese and then the ham and just baked it for about 15 minutes. Then I topped it with the soup and cream sauce and baked it until the chicken was done. It turned out wonderfully. Next time I will try it with the bread crumb coating  -  31 Aug 2002  (Review from Allrecipes US | Canada)

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