Monday, April 16, 2012

Chicken Cordon Bleu

This is an easy way to throw together Chicken Cordon Bleu!  It's delicious, and also quick and easy to make.  I use chicken tenders because they are the perfect size for a serving, and they cook fast.  I've made the traditional Chicken Cordon Bleu where you flatten the chicken and roll the ham and cheese in the middle.  My thought is - what's the point?  It takes way too much time!  This way you get the same great taste in half the time!

Chicken tenders
Ham slices
Swiss Cheese
Chicken gravy

Chicken Gravy
2 tablespoons butter
1/2 cup onion, minced
2 tablespoons featherlight flour
2 cups milk
2 chicken bouillon cubes

Saute onion in butter.  Add flour and heat through.  Stir in milk.  Add bouillon cubes.  Stir until thickened.

Place chicken tenders in a greased 9 x 13 inch pan.  Top with a slice of ham about the size of the chicken.  Place a slice of Swiss cheese also about the same size on top of the ham.  Pour the chicken gravy over the chicken.  Bake at 375º for 25 minutes.  Serve with rice.

Note:  When I make this for my family I use an extra large casserole dish and cook about 13 chicken tenders.  This gravy recipe is still plenty for that many pieces of chicken.

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