Let’s begin with a little background, history lesson shall we? The term “cordon bleu” refers to a special order of French knights, who wore blue sashes. Literally, cordon bleu translates to “blue ribbon.” This classic French dish lives up to it’s name.
There are a variety of ways to prepare the recipe. Usually, the chicken is butterflied and rolled up with the ham and cheese, pinwheel style. It is secured with toothpicks. Is that the way your momma made it?
Well, this momma, doesn’t have time for pinwheels and toothpicks, so I simply layer all the scrumptious ingredients: thin chicken breast cutlets, slices of smoked deli ham and a bit of Swiss cheese. And oh, let’s not forget…you finish it all off with a crispy topping, a simple dijon cream sauce, and a side of roasted broccoli. It may not have the trademark pinwheel shape that you have grown accustomed to, but it is so delectable. You will not be disappointed!
There you have it…all the makings of a prestigious, “blue ribbon” quality dinner, without all the fuss. Easy and painless!
Stacked Chicken Cordon Bleu with Roasted Broccoli
Stacked layers of thin chicken breast cutlets, sliced smoked deli ham and a bit of Swiss cheese. Topped with a crispy Panko/Ritz mixture and a creamy dijon sauce. Served with a side of roasted broccoli.
- 2 tablespoons olive oil, divided
- Salt and pepper
- 4-5 Chicken breast,boneless thin
- 2 tablespoons Dijon mustard
- 4 to 8 slices deli ham Smoked
- 4-5 slices Swiss cheese
- 10 Ritz crackers coarsely crushed
- 1/2 cup Panko crumbs
- 1 1/2 pounds broccoli cut into sections
Dijon Cream Sauce (makes 1 cup)
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons flour
- 1 1/4 cup milk
- 2 tablespoons Dijon mustard
- 3 tablespoons Parmesan Cheese, grated
- Salt and pepper, to taste
- 1/2 teaspoon Worcestershire sauce
Preheat the oven to 425 degrees. In a rimmed baking sheet, spread 1 tablespoon of the oil on the bottom.
Lightly Season chicken breast on both sides with salt and pepper. Place the chicken breasts on the the prepared baking sheet. Do not overlap the chicken, but do place each piece as close together as possible.
Evenly spread the mustard on each each chicken piece. Top with 2 slices ham and 1 slice of cheese.
Mix the Ritz cracker crumbs and panko crumbs together. Then sprinkle the crumbs evenly over the cheese, and press the crumbs down lightly to stick.
In a large bowl, toss the broccoli with the remaining tablespoon of oil, 1/4 teaspoon salt, and a pinch of black pepper.
Arrange the broccoli in a single layer on the opposite side of the baking sheet.
Bake for 25 minutes until the chicken registers 160 degrees and the broccoli is tender. (Cooking time will depend on the thickness of the chicken breast.)
Dijon Cream Sauce
Melt the butter over medium heat in a small saucepan. Add flour and cook for 1 1/2 minutes.
Add half the milk and whisk until the flour mixture is blended in. Add remaining milk, mustard Worcestershire sauce, and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
Remove from heat, and add salt and pepper to taste. Serve sauce with chicken.
Remove the chicken from the pan and place on a serving dish. Top with Dijon Cream Sauce.
To save time, while the chicken is baking, prepare the cream sauce.