Deconstructed Chicken Cordon Bleu

Ever since I came up with our favorite Deconstructed Broccoli & Cheese Stuffed Chicken Breasts, I’ve been planning to try deconstructing other favorites rolled and stuffed meat recipes. Chicken Cordon Bleu seemed like an obvious choice.

We all really enjoyed this dish, although I will admit I overcooked it a bit so the chicken was a little dry. (Blame that one on the chef having a bad day.) The Swiss cheese sauce was rich and flavorful without being overpowering. This absolutely tasted like chicken cordon bleu and it was so much less work than the traditional.chickcordon4

Deconstructed Chicken Cordon Bleu

  • 1 1/2 lb. boneless, skinless chicken breasts, cut into large 4 or 5 bite pieces
  • Salt and pepper, to taste
  • 1/2 lb. ham lunch meat (use think-cut slices so that you can taste the ham. Shaved or thinly cut slices will not add as much flavor.)
  • 4 T. butter or margarine
  • 1/4 c. flour
  • 2 c. milk
  • 2 c. shredded Swiss cheese, divided
  • 1/2 t. Italian seasoning
  • 1/4 t. black pepper
  • 1 T. butter or margarine, melted
  • 3/4 c. breadcrumbs

1. Season chicken with salt and pepper to taste and place in a baking dish. Layer ham on top of the chicken.

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2. In a small sauce pan, melt 4 T. butter or margarine over medium heat. Stir in flour and cook for 2 minutes. Slowly whisk in milk, Italian seasoning and black pepper. Bring to a slow boil and let slowly boil until thickened, about 3 to 5 minutes. Remove from heat and stir in 1 1/2 c. Swiss cheese until melted.

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3. Pour cheese sauce over the chicken and ham. Sprinkle remaining Swiss cheese on top.

4. Melt 1 T. butter or margarine and stir into the bread crumbs until moistened. Sprinkle over the cheese. Bake at 350 degrees for 35-45 minutes, until chicken is fully cooked. (Cooking time will vary depending on the thickness on your chicken.)

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Serve over or alongside pasta, rice or mashed potatoes.

9 thoughts on “Deconstructed Chicken Cordon Bleu

  1. Good golly that sounds so easy and tasty! I am saving this to make when my oldest and his girlfriend come to dinner – she only eats boneless chicken breasts so this will be right up her alley!

  2. Thanks for sharing! Now I know what to do with the bag of sliced ham that I have in my freezer! 🙂 I don’t have any swiss cheese though so I’ll just use mozzerella. 🙂

  3. Oh my gosh! That looks so good! Chicken Cordon Bleu is a special treat around here, partly because of the cost, but you have come up with something that I bet tastes as good, but sounds much cheaper. Thanks! I can’t wait to try it.

  4. Thanks for posting this recipe – I made it for my nieces while babysitting, and added some tomato paste between the chicken and ham – tasted perfect, sort of like a chicken parma!

  5. Oh YEAH!! This was YUMMY! I pounded out the breasts to make them more even and to cook faster. But it is a NEW favorite – my hubbie RAVED over it!

    Thanks so much for sharing your experimentation with us – so much fun to try your recipes!

    Jenn

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