sunset harvest

Tuesday, January 3, 2012


I usually get a few eye rolls every time I mention chicken for dinner. However, it is something we have quite often around here. Maybe it was because every night this week but one, we are having some type of chicken dish! Tonight, chicken cordon bleu. I love to make the full drawn out chicken cordon bleu, but tonight I went the easy route. I made the sauce that was also suggested and I knew when I added that quarter of a teaspoon of Dijon mustard that my dear husband would rather pour the sauce down the drain. So that was a major fail, however, I loved the sauce. Next time, I will omit the mustard addition to the sauce. And although this version was well received, next time I will stick to the original version. If you are in a hurry and need a new way to change up your chicken, try this!
Chicken breast, Swiss cheese, ham slices, bread crumbs, and butter. I am all for taking a can of bread crumbs out to make a meal, however lately, I have been making my own. I just throw some bread and Ritz crackers into a food processor, and get them fine, add some melted butter. Next I put them on a cookie sheet and bake at 425 degrees for about 5 minutes to dry them out. If you don't have the time, that can of bread crumbs will do the job! Spray your pan and preheat oven to 350 degrees. Take chicken breast and slice length wise in half to make 2 smaller portions. This will help the chicken to cook much faster! Place chicken breast in prepared pan and layer with ham, cheese, and then sprinkle with bread crumbs. Bake for 30-35 minutes or until chicken is cooked through. While that is baking you can begin the sauce.
Again, there is that sneaky Dijon mustard that I probably should have left out. Or I also love the sauce I used for the Crispy Chicken that would have worked just as well on this dish. Start by melting butter in a saucepan and add flour, whisk constantly and add milk. Next add salt and chicken bouillon granules. Continue to whisk till thickened and bubbling, about 3-5 minutes. Remove from heat and stir in mustard (a big ooops in my house) and Parmesan cheese. Keep warm and when ready, serve over chicken.

Chicken Cordon Blue- easy version

3 large boneless, skinless chicken breast, cut in half length wise
6 slices deli ham
6 slices Swiss cheese
1 cup breadcrumbs, mixed with 2 TBLS. melted butter

Preheat oven to 350 degrees and spray 9x13 baking dish. Set aside. Lay each chicken breast in pan and layer ham over, then cheese. Sprinkle with bread crumbs and bake for 30-35 minutes or until cooked through.

To make the sauce:
2 TBLS butter
2 TBLS all purpose flour
1 cup milk
1 chicken bouillon cube crushed or 1 tsp. of granules
1/2 tsp salt
1/2 tsp Dijon Mustard (omit if you have any anti mustard members in your family)
1/2 tsp Worcestershire sauce
1/2 cup grated Parmesan cheese

Melt butter in saucepan and add flour, whisk constantly and slowly add milk, continuing to whisk. Once milk is added, add chicken granules and salt and continue to whisk till thickened and bubbling. Remove from heat and add mustard, Worcestershire sauce and Parmesan cheese. Pour sauce over chicken when ready to serve.


  1. That crunchy chicken looks so good! I make my own breadcrumbs usually as well, but I have never made your version, so I will try those, they sound and look great. LOL on the current count we have about 12 different kinds of mustard open in the frig and in regular rotation...don't tell Doug. Love it when you show all the products! Happy New Year!

  2. Made this tonite...everyone loved it. Nick said to please make it again. I used the leftover sauce from the crispy chicken and added a little grey poupon to it...aren't I clever? And that made the recipe even easier. Thanks for the it. Bob and Doug are so much alike in their eating habits!