Chicken Cordon Bleu Bake

Name: Chicken Cordon Bleu Bake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1¾ tbsp Butter; 2 oz Panko; 1½ lb Chicken Breast; ¾ tsp Salt; ¼ tsp Black Pepper; 4 slices Ham; 120 g Swiss Cheese; 2 tbsp All-Purpose Flour; 1 cup Milk; 1 tbsp Dijon Mustard; ¼ cup Heavy Cream; 1 lb Green Beans

By Eatpace

Chicken breasts bake under layers of ham, Swiss cheese and buttery crumbs, with Dijon cream sauce and green beans. The sauce and beans cook while the chicken bakes.

Total: 40 min; 15 prep · 25 cook
Serves: 4; Scale it below
Calories: 587; kcal per serving
Protein: 56g; per serving

Plan this dinner Jump to recipe

Chicken topped with ham, Swiss cheese and golden crumbs, served with Dijon sauce and green beans.

40 min

Method

7 steps Oven 425°F 15 min prep · 25 min cook

Prep

Step 1. Heat the oven to 425°F (220°C). Melt most of the Butter in a small saucepan over low heat, then toss with the Panko in a bowl.

Cook

Step 2. Arrange the Chicken Breast in a baking dish in a single layer. Season with half the Salt and the Black Pepper, then layer on the Ham and Swiss Cheese. Scatter the buttered crumbs over the top.
Step 3. Bake until the crumbs are golden and the chicken is cooked through, about 20 to 25 minutes. Check the thickest cutlet with a thermometer.
Step 4. Meanwhile, melt the rest of the Butter in the saucepan over medium heat. Whisk in the All-Purpose Flour and cook until bubbling, about 1 minute.
Step 5. Gradually whisk in the Milk, then add the Dijon Mustard and Heavy Cream. Simmer, stirring, until the sauce coats a spoon, about 4 minutes; remove from the heat.
Step 6. Meanwhile, boil the Green Beans in a pot of water with the rest of the Salt until crisp-tender, about 5 minutes. Drain and keep warm.

Finish & serve

Step 7. Serve the chicken and green beans with the Dijon cream sauce spooned alongside, keeping the crumbs exposed.

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Tips

Good to know

Chicken is safe to eat when the thickest part reaches 165°F.

Swap it

Use gluten-free panko and a gluten-free all-purpose flour blend for a gluten-free version; check the ham label too.

Leftovers

Refrigerate leftovers within 2 hours and reheat until the chicken reaches 165°F.

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