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Unstuffed Chicken Cordon Bleu

Unstuffed chicken cordon bleu is far less intimidating to make than the stuffed variety, but the results are just as delicious!

Un-Stuffed Chicken Cordon Bleu Recipe

I’d been craving the flavors of chicken cordon bleu for a while, but didn’t want to deal with the labor-intensive pounding, stuffing, and rolling of the traditional kind I remember from years ago.

I opted instead to make unstuffed chicken cordon bleu where instead of stuffing the chicken breasts, I piled the ingredients on top before I popped them into the oven.

I think the results were as flavorful as traditional chicken cordon bleu and far easier to make for any given weeknight dinner.


I also used a very non-traditional coating for the chicken that I just happen to have in the back of the pantry.  It was a half-eaten box of cheesy crackers that I knew nobody was ever going to finish (and surprisingly, they weren’t stale) so into the recipe, they went.

UN-STUFFED CHICKEN CORDON BLEU      {PRINT THIS RECIPE}

4 boneless, skinless chicken breasts
salt and pepper to taste
1/2 box cheesy crackers (I used Cheese-Its), crunched
2 tablespoons olive oil
1 tablespoon butter
3/4 cup half and half
1/2 cup white wine
2 tablespoons Dijon mustard
2 tablespoons fresh tarragon, minced
2 cloves garlic, minced
1 tablespoon honey
8 slices deli ham
1 cup shredded Swiss cheese

-Preheat the oven to 350 degrees.
-In a large, flat dish, crunch up all the cheesy crackers.
-One at a time, coat the chicken breasts with the crunched crackers making sure to press the crackers onto the chicken.
-Season with salt and pepper.
-In a large skillet over medium-high heat, cook the coated chicken in 1 tablespoon of olive oil until nicely browned on both sides (approximately 3-4 minutes each side)
– Remove the chicken to a casserole dish and wipe out the remaining cracker crumbs from the skillet to prepare for making the sauce.
-In the skillet over low heat, add 1 tablespoon butter, white wine, half and half, honey and tarragon.
-Simmer slightly to reduce the sauce by one third.
-Meanwhile, top each chicken breast with 2 slices of ham and grate your cheese.
-When the sauce has reduced, pour the sauce carefully over the topped chicken breasts and top with the shredded cheese.
-Bake for 20-25 minutes uncovered and then cover the pan with foil and continue baking for an additional 10-15 minutes so the chicken can cook all the way through and is no longer pink in the middle.

 

I served mine with some steamed broccoli and a nice side salad to finish.

Ding, ding, ding. Dinner time! Come and get it!!!

Un-Stuffed Chicken Cordon Bleu Recipe

I’d love to hear your thoughts and comments on this recipe or if you have any questions, I’ll be happy to answer them for you.

Until we eat again!

 
 
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Stephanie Parker

Thursday 1st of November 2012

Looks delicious!

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