Chicken Cordon Bleu Recipe

Cooking Instructions

1. 1

   Prepare the Chicken

   Preheat your oven to 375°F (190°C). Place the airline chicken breasts on a clean surface and carefully slice them horizontally to create a pocket. Inside each pocket, place a slice of ham and a slice of grand cru cheese. Secure the opening with toothpicks if necessary.

2. 2

   Coat the Chicken

   In a shallow bowl, beat the egg. In another bowl, combine breadcrumbs with salt and pepper. Dip each stuffed chicken breast into the egg, then coat with breadcrumbs, ensuring an even layer.

3. 3

   Cook the Chicken

   Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the breaded chicken breasts and sear for about 3-4 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through.

4. 4

   Prepare the Garlic Whipped Yukon Golds

   While the chicken is baking, peel and chop the Yukon Gold potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add minced garlic, salt, and pepper to taste. Mash until smooth, adding heavy cream to achieve a creamy consistency.

5. 5

   Cook the Broccolini

   Steam or blanch the broccolini in boiling water for 3-4 minutes until bright green and tender-crisp. Drain and set aside.

6. 6

   Make the Mustard Cream Sauce

   In a small saucepan, combine the heavy cream and Dijon mustard over medium heat. Stir until warmed through and slightly thickened. Season with salt and pepper to taste.

7. 7

   Serve

   Once the chicken is done, remove it from the oven and let it rest for a few minutes. Serve the chicken cordon bleu alongside garlic whipped Yukon golds and broccolini, drizzled with the mustard cream sauce.