Chicken Cordon Bleu

August 16, 2008

I have always loved Chicken Cordon Bleu. What's not to like? Chicken, ham cheese topped with a creamy cheese sauce? Delicious. Now you can feel like a Parisian any day of the week. Voila! Who says you can't be fancy-shmancy when you Freeze Happy!?




Chicken Cordon Bleu

4 boneless, skinless chicken breasts
4 slices of ham, thinly sliced
4 slices Swiss cheese
2 c. seasoned bread crumbs
1/4 c. grated parmesan
2 T. butter

Sauce
1/2 c canned cream of chicken soup
1/4 c sour cream

1/4 c. milk
1 T dijon mustard
1 c mushrooms, sliced
1 t minced garlic
1 t salt
½ t black pepper
2 T. fresh chopped flat leaf parsley (or 2 tsp. dried)

The Prep:
- Combine bread crumbs with grated parmesan. Mix to combine.
- Place each chicken breast on a cutting board between pieces of wax paper. Use a skillet to pound the chicken breast until it is 1/2-1/4" think.
- Arrange a slice of ham and Swiss cheese on top of each one. Roll each chicken breast tightly and secure with a toothpick.
- Coat with melted butter and roll in bread crumbs.
- Place in baking dish.

- In a bowl combine sauce ingredients. Mix thoroughly. Heat in sauce pan and pour over chicken just before serving (or serve in a gravy boat on the side).

To Bake:
- Bake uncovered for 45 minutes at 375.

To Freeze: Cover UNCOOKED meal with plastic wrap and foil. Freeze for up to three months. Thaw in refrigerator before cooking as directed above. Combine sauce ingredients and freeze in small container. Heat sauce in microwave or on stove top and pour over chicken just before serving.

8 comments:

Baby's Got Scrap August 24, 2008  

I just tried this! AMAZING! I loved it, my husband loved it. Great flavors, perfect!!

Chelsea Van Tol August 26, 2008  

ohhhhh... my fiance LOVES this kind of thing. I am going to make this soon.

Angie,  October 17, 2008  

Yikes! What about the Parmesan cheese? Am I missing something? I already have it in the oven. WHere does the parmesan cheese go?!

Emilie Ahern October 17, 2008  

Mixed in with the bread crumbs, but it doesn't matter if you omitted it.

It's optional or you can just sprinkle it on top after it comes out of the oven.

Anonymous,  December 02, 2009  

If I want to make ahead- do I freeze each individually? Do I freeze AFTER breading? If so, it won't make the breading soggy? Also, Do these touch each other in the pan while baking? Will that get the breading dark all over? I am just concerned that it will be soggy on the bottom or sides if they touch.

emilie December 02, 2009  

Yes, you flash freeze them on a pan and then you can wrap them and store them in your freezer individually. When you bake, keep them around 3 inches apart on the cooking pan so they can evenly brown all over. The breading will crips as it bakes and not be soggy.

Campbell Family April 20, 2010  

Hi Em.
I made these a while ago and am cooking tonight, but when I got the sauce out, it had a funky texture. I heated it up in the microwave, but still no good. Did I do something wrong, or does the sauce just not freeze well?

Anonymous,  May 15, 2010  

About the "funky texture" of your sauce. Try combining and cooking all sauce ingredients - omitting the sour cream until you are ready to serve the whole dish. Sour cream is just - soured cream. It doesn't freeze well because the cream separates and results in "funky" textures. Hope this helps!

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A new recipe will be posted each Monday and, of course, you can always search the archives by category.

The Goal of this blog is not just to give you my recipes, but to teach you which ingredients freeze well, which don't, methods and tips to help you freeze your own recipes...because who knows better what your family likes than you?

Do you only cook organic? Great! Are you a vegetarian? No problem! Make what works for you and save time, money and (let's be honest...stress) while doing it.

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