Chicken Cordon Bleu, Easy-Style (Just Bake!)

This is an elegant recipe, perfect to serve at a dinner party. Although preparing this dish is typically a more elaborate process, the method is streamlined here. The main secret to a tender dish that is cooked through is to pound the chicken breast out thin. It is then rolled up with a thin slice of ham, Swiss cheese, and a few toppings, and baked.

“Seasoned oat flour” keeps this dish gluten-free, although one can substitute bread crumbs for a more traditional preparation. (See note at bottom of recipe.) Serves 8.

Baked Chicken Cordon Bleu

INGREDIENTS

  • 2 TBS. rolled oats*
  • 1/2 tsp. sea salt*
  • 1/2 tsp. sage*
  • 1 tsp. onion flakes*
  • 2 lb. chicken breast
  • 1/3 lb. thin-sliced ham (or prosciutto)
  • 8 oz. grated or thin-sliced Swiss cheese total (divided)
  • Parsley, chopped, for garnish

PREPARATION

1. Make a seasoned “oat flour”, then set aside. For that, process until fine in a blender or food processor: > 2 TBS. rolled oats > 1/2 tsp. sea salt > 1/2 tsp. sage > 1 tsp. onion flakes

2. Butter or oil the bottom of a baking dish (approx. 15×11”).

3. Cut the chicken breast into portion sizes. Two pounds will make about eight 4-ounce servings. Use: > 2 lb. boneless, skinless chicken breast

4. Slip chicken breasts into a sturdy plastic bag to pound (which makes for easier clean-up). Pound each piece with a meat mallet; flatten to about 1/4-inch.

5. Set eight small pieces of Swiss cheese aside for topping. (Or about a third of the total.) On top of the chicken, layer ham, then Swiss cheese. Use: > 1/3 lb. thin-sliced ham > Approx. 5-6 oz. thin-sliced (or grated) Swiss cheese (reserving some)

6. Roll each piece up and place in baking dish, large enough for the rolled-up chicken to fit in without squishing, but without much space between each piece. This way, it will cook through but won’t dry out.

7. Sprinkle the seasoned oat flour on top of the chicken, then top with remaining Swiss cheese.

8. Bake at 375 degrees about 20 minutes, until cheese is nicely melted and chicken is cooked through. Sprinkle with parsley before serving.

* For a more traditional version, substitute 1 c. bread crumbs for the oats, salt, sage and dried onion. Each portion of chicken/ham/Swiss then gets rolled in the bread crumbs and browned in some oil in a pan before baking for 20 minutes more.

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