Chicken Cordon Bleu with Bechamel Dressing
So here I am, posting the Chicken Cordon Bleu recipe! I couldn’t post my Herbs Fragrant Breaded Chicken with Rich Tomato Sauce without considering this premium one that was always cooked at home.
This is not an ethnic or traditional Lebanese dish. However, it has been a well praised meal in our households and restaurants for ages; a compliment of the French cultural influence during the France mandate.
The Chicken Cordon Bleu is a mastery twist of culinary preparation that results in an overall thin breaded chicken breast stuffed with ham and cheese. Crunchy coating, Swiss cheese melting in the inside, and the soft flesh in between; a premium enjoyable experience of mixed textures and merged fragrances and flavors.
A must-try, if you haven’t yet!
The term “Cordon Blue” represented a supreme distinction in the French aristocracy in the 16th century, and prevailed throughout the centuries. It turned into a metaphor to superiority and greatness. It is only in 1895 that the expression would see an allocation’s switch when the journalist Marthe Distel publishes the first and very successful cooking journal, La Cuisinière Cordon Bleu. (Cuisinière = Female Cook). She then opened “Le Cordon Bleu” schools, very famous today for their learning of the French way of life.
The Chicken Cordon Bleu is usually served as is, with salad and roasted potatoes. The topping sauce or dressing is optional. I tried the Bechamel dressing with it and loved it. Hence, I decided to include it for you.
The recipe of the dressing has its own page on my site. It is a low-fat and very easy recipe. Please refer to it should you wish to take this dish to a higher level.
I can recommend the Roasted Potatoes Fragrant with Turmeric and Rosemary as a side dish, and our detoxing Thyme-Fragrant Arugula Salad or a Rich Fattoush, or a simple green salad.
Chicken Cordon Bleu
- 2 Chicken Breasts
- 4 slices Cheese (Swiss or Havarti)
- 4 slices Ham
- 1/2 cup Breadcrumbs
- 1 1/2 tbsp Dijon Mustard
- 3 tbsps Mayonnaise
- Salt and Pepper
- Baking Tray covered with a Baking Sheet
- Oil spray
The Dressing (optional)
- 3/4 cup Bechamel Sauce please refer to my recipe (link above)
Preheat your oven at 200C or 380F
Place the chicken breasts on your cutting board, and pad them dry with a kitchen paper-towel. We are going to cut them open from the horizontal side: With a sharp knife, perform a clean-cut without reaching the end.
Place each 2 Ham slices on top of each other. Top them with 2 cheese slices. Fold them over for the Hams to cover the cheeses. Place each inside a chicken breast' opening.
Hold them closed with 2-3 toothpicks each. (use the toothpicks as needles, pricking horizontally in and out.)
Season with salt and pepper.
Spread the breadcrumbs on a plate.
In a small bowl, mix the mustard with the mayonnaise and season with salt and pepper. Brush the mixture on both sides of the chicken breasts. Place them on the breadcrumbs, turn them and press them gently with your palm. Turn them again and press.
Spray oil all over and on both sides generously. Place them on the baking tray and into the preheated oven.
Allow them to bake for 25-30 minutes, or until golden brown.
Remove from oven and into the serving plate. Gently remove the toothpicks, and serve hot. If you opted for the Bechamel Sauce, serve it in a serving bowl and have it on the side.
TRY IT WITH: