We were going to a concert with friends and I had offered to make dinner prior. This was a quick and elegant option. I doubled the recipe to make enough for 4; added 2 tsp. Dijon mustard to the cheese mixture and ended up cooking it a bit longer than stated (just to be safe) but it was still moist and very flavorful. Definitely would make again!
Quick Chicken Cordon Bleu for Two
From EatingWell: November/December 2009
To make traditional cordon bleu, you layer prosciutto (or other ham) and cheese in between thin slices of chicken or veal, then bread and sauté the whole stack. This quick, easy version keeps the flavors the same, but skips the fussy layering and breading steps. Serve with: Delicata squash and broccoli.
18 Reviews for Quick Chicken Cordon Bleu for Two
Instead of making the cheese/cream cheese mixture, I layered provolone cheese and prosciutto ham over the chicken breasts. I also used a cast iron skillet for the whole cooking process.
The chicken was lovely and moist but the prosciutto made it a little salty for my taste. If I make this again, I will eliminate the salt in the breadcrumb topping and increase the herbs (I used parsley.)
Like most of the recipes on this site, I find the cooking time is understated. If you are timing your vegetables and such, I would plan on a longer time in the oven.
Used proscuitto instead of ham and regular cream cheese instead of low fat. I used alpine lace swiss slices cut into small pieces and then added some grated parmesan to make the recipe stretch to cover the "tenders". So, we will both have lunch tomorrow!
This recipe is delicious and has all the flavors of the traditional recipe. I used chicken breast tenders instead of breast and it turned out just fine. I will be making this again in the future!