Hasselback-Style Chicken Cordon Bleu
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Chicken Cordon Bleu is a delicious chicken breast in a crispy breading, with cheese and ham hidden inside. Ree Drummond offers an even more impressive yet simple version: Hasselback chicken. Chicken breasts are sliced accordion-style, coated with mustard and breadcrumbs, and then stuffed with slices of Swiss cheese and Canadian bacon, which is very similar in texture and flavor to ham. Hasselback breasts are baked in the oven until golden brown and served immediately. If you want to prepare them ahead of time, freezing instructions are at the end of the recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 boneless, skinless chicken breasts
- 0.5 cup honey Dijon mustard
- 2 tbsp. panko breadcrumbs
- 90 g salted butter, melted
- 1 tbsp coarse salt
- 1 teaspoon ground black pepper
- 12 slices Swiss cheese, cut into 4 pieces
- 24 slices Canadian bacon (approximately 450 g), cut in half
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Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Cut 6 slits at a slight angle into each chicken breast, being careful not to cut all the way through. Avoid cutting all the way to the bottom by about 0.5 cm. Spread 1 tablespoon of mustard on top of each chicken breast.
- In a bowl, combine the breadcrumbs, butter, salt, and black pepper. Sprinkle the breadcrumbs evenly over the chicken, using your hands to press the mixture into the mustard. Place a quarter of a cheese and a slice of Canadian bacon in each crevice of each chicken breast. Transfer the stuffed chicken breasts to a baking sheet.
At this stage, you can freeze the semi-finished product.
After assembling the raw chicken breasts, place 4 of them on waxed parchment paper; repeat with the remaining chicken breasts, placing them on separate sheets of parchment paper. Transfer the baking sheets to the freezer until the breasts are frozen solid, at least 3 hours. Transfer the chicken breasts to 2 foil trays lined with waxed paper. Label the trays with the date and freeze until ready to use.
When ready to bake, preheat the oven to 220°C (425°F). Bake the chicken breasts, still defrosted, until golden brown and cooked through, about 40 minutes. Serve with any side dish. - Bake until the chicken is cooked through and the breadcrumbs are golden brown, 20-22 minutes. Serve hot with your favorite side dishes.
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