Recipe: Delicious Upgraded chicken cordon bleu

Upgraded chicken cordon bleu. I love me some Chicken Cordon Bleu. But I've always felt it could be better? If you've never made chicken cordon bleu before, here's how it goes: butterfly and pound the chicken so it's nice and flat.

My EASY Chicken Cordon Bleu recipe. All the flavour, all the crunch, healthier and far easier! Served with an incredible Dijon cream sauce. You can cook Upgraded chicken cordon bleu using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Upgraded chicken cordon bleu

1. It's 2 of chicken breasts.
2. Prepare 50 grams of grated parmesan cheese.
3. You need 80 grams of grated cheese (gouda).
4. It's 80 grams of brie (sliced).
5. Prepare 2 slice of ham.
6. Prepare 1 tbsp of cream cheese.
7. Prepare 6 dash of worcestershire sauce.
8. It's 1 tsp of garlic powder.
9. Prepare 1 tsp of paprika powder.
10. Prepare of salt and pepper.
11. You need 1/3 cup of panko crumbs.
12. It's 1 of egg, beaten.
13. You need 50 grams of butter.
14. It's 2 tbsp of olive oil.

An easy Chicken Cordon Bleu which is quick to prepare, and baked rather than fried. All the flavour, all the crunch, a beautiful golden crumb, and it's better for you! Chicken Cordon Bleu is usually stuffed with ham and Swiss cheese, but you can use any cheese your family likes such as mozzarella or Gruyere. For a quicker version, you may also like this Skillet Chicken Cordon Bleu which doesn't require rolling or breading.

Upgraded chicken cordon bleu instructions

1. Smash the chicken beasts with a heavy pan so that they are an even thickness throughout the fillet. Don't make it too thin!.
2. Carefully slice a pocket into the chicken fillet. Be careful to not cut through the whole fillet..
3. In one deep plate, crack the egg. Add half of the garlic and paprika powder and some salt and pepper. In another deep plate, mix the panko and parmesan with the remaining garlic and paprika powder along with some salt and pepper..
4. In another bowl, mix together the cream cheese, gouda and worchestershire together. Divide the mixture in half. Spread the mixture into the chicken pockets. Top three mixture with a slice of ham. Top the ham with slices of brie. Close your fillet..
5. Turn your pan on medium low and put the butter and olive oil in..
6. Carefully dredge the stuffed chicken one by one first through the egg and then through the panko. Make sure the whole fillet is covered and closed. Place in the pan and cook about 7-8 minutes per side until cooked. To be sure, turn the heat on low and cook for 1 more minute per side with a lid on..
7. Serve with anything from potato wedges and broccoli or with a salad.

When I was a kid, my mom took culinary. Classic Chicken Cordon Bleu is breaded and then fried. Chicken Cordon Bleu sauce really completes this dish. It's creamy and tangy and like a next-level gravy. You start by making a basic gravy and then add Dijon mustard and Parmesan to take it into a class all on its own.

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