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Chicken Cordon Bleu Deconstructed

Chicken Cordon Bleu Deconstructed

Easy to make casserole that has all taste of the classic Chicken Cordon Bleu.

Scale

Ingredients

The Casserole:

The Mornay Sauce (about 1 3/4 cups)

Instructions

The Casserole:

Preheat oven to 350 degrees. Butter a small casserole, large enough to snugly hold the chicken in a single layer.

Salt and pepper chicken and sprinkle with a pinch of paprika. Lay several slices of ham out, enough to make a rectangle a bit larger than the chicken breast. If desired, put a log of cheese on each breast. Roll and wrap the chicken in the ham. Place in casserole and repeat for the other breasts. Lay all into the casserole, seam side down and spread the sauce over. Use a butter knife to slightly separate the rolls so the sauce can seep down.

Bake for about 25 minutes, then sprinkle with the prepared breadcrumbs.*  Bake for about 5 more minutes until sauce is bubbly, breadcrumbs crisp and chicken is cooked through.

Allow to rest for about 5 minutes before serving. Remove Chicken and stir remaining sauces and juices together in pan.

* Prepare bread crumbs while chicken bakes. Melt butter in a small bowl, add breadcrumbs and stir together. Add the parsley and salt. Mix.

The Mornay Sauce (about 1 3/4 cups)

Melt butter, add flour and stir to form a roux. Add milk in small additions, stirring until smooth. Bring to a boil and simmer, stirring now and then until thickened, two to three minutes. Add the tarragon, salt, and pepper and wine. Turn off heat and add grated cheese in small handfuls, stirring after each addition until the sauce is smooth.

Note: If sauce seems very thick, it can be thinned with a little more milk.

Keywords: Alcohol, Bargain Meal of the Week, breadcrumbs, Casserole, Cheese, Chicken, Chicken Cordon Bleu, French, Ham, milk, Mornay Sauce, Pork, White sauce

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