Tired of the classic way of making a Chicken cordon bleu? I do from time to time, Don’t get me wrong…I love classic classic chicken cordon bleu in all its gloriousness. I really do. But sometimes I want more protein. I also feel it is less work but same delicious flavors and taste but with a little extra boost of protein.
This chicken cordon bleu recipe is a whopping 47 grams of protein! and it makes 4 servings! I have always loved Chicken Cordon Bleu. This is a real simple variation of such a classic dish. The sauce, I must say, is great. I usually will prepare this with some sort of steamed vegetables like green beans or broccoli but you could just eat it by itself if you wanted to. I usually refrigerate the leftovers and eat them by themselves… if there is leftovers.
Lastly I thought I would add a Fun fact… did you know that “Cordon Bleu” is of French origin meaning “blue ribbon” the sky-blue ribbon worn by members of the highest order of knighthood under the Bourbon monarchy. Most don’t so don’t feel too bad
- 1 tbsp butter, melted
- 3/4 cup parmesan cheese
- 4 oz swiss cheese
- Parmesan-Dijon Cream Sauce
- 1 large egg, beaten
- 1 dash pepper
- 1 dash salt
- 4 breasts, bone and skin removed chicken breasts
- 8 slices extra lean ham
- Pound chicken breasts to about 1/3″ thick.
- Place ham on breast then 1/2 oz of swiss cheese.
- Roll up it up and securing with a toothpick.
- Mix of the melted butter and beaten egg.
- Dip each breast-roll into a mixture of the melted butter and beaten egg.
- Roll in parmesan cheese and place in buttered baking dish.
- Bake at 350 °F (175 °C) for 30 to 35 minutes or until browned and tender.