Easy Chicken Cordon Bleu Bake
Tender chicken breasts topped with ham, Swiss cheese, a creamy Dijon sauce and breadcrumbs, baked until golden.
Ingredients
- 4 skinless, boneless chicken breasts (about 180g each)
- Salt and black pepper
- 6 slices of lean ham
- 100g Swiss cheese, sliced (4 slices)
- 300ml chicken stock
- 1 tsp Dijon mustard
- 100g light cream cheese (such as Philadelphia)
- 20g Parmesan, grated
- 30g golden breadcrumbs
- Olive oil spray
- Fresh parsley, chopped, to serve
Instructions
- Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
- Place the chicken breasts between sheets of parchment paper and bash flat with a rolling pin.
- Season the chicken with salt and black pepper. Heat a frying pan over medium-high heat with a spray of oil, add the chicken and fry for a few minutes on each side until lightly golden.
- Transfer the chicken to a baking dish in a single layer, then top each breast with the ham and Swiss cheese.
- In the same pan used to brown the chicken, add the chicken stock, cream cheese and Dijon mustard. Stir until the cream cheese melts, then stir in the Parmesan and simmer until it thickens into a creamy sauce.
- Once thickened, taste and adjust the seasoning with salt and black pepper if needed.
- Pour the sauce over the chicken and ham, spreading evenly with a spatula.
- Sprinkle the breadcrumbs over each chicken breast and spray with olive oil spray.
- Bake for 20-25 minutes until the chicken is cooked through and the topping is golden. Sprinkle with chopped fresh parsley, if using.
- Serve with your choice of sides and enjoy!