Anyone a fan of retro recipes? If so, you’re going to love this Chicken Cordon Bleu with Creamy Alfredo Sauce! In the winter months, I bake this chicken in the oven inside and in the warmer months I cook it outside on the smoker. Serve it with steamed rice and veggies, drizzled with creamy alfredo sauce. This is a meal everyone will love!
I didn’t originally plan on posting this recipe (even though I’ve made it about a hundred times), but when we sat down to eat it the other night I snapped a quick picture so I could share it with all of you!
So there aren’t a ton of method photos, but I’ll try to make up for it with super detailed instructions. Please comment with any questions. I hope you love this meal as much as we do!
Serve with Candied Carrots and steamed rice for the perfect balance of savory and sweet!
Chicken Cordon Bleu with Creamy Alfredo Sauce
Chicken:
3 chicken breasts, cut in half lengthwise and pounded to 1/4″ thick (to make 6 cutlets)
6 slices Black Forest deli ham
8 ounces Swiss cheese, grated
1/2 cup all purpose flour
2 eggs, beaten
1 cup plain bread crumbs
3 tablespoons melted butter, melted
Alfredo Sauce:
2 T melted butter
2 cloves garlic, minced
1 c heavy cream
1 c whole or half and half milk
1/2 grated Parmesan (Parmigiana Reggiano) cheese
2 ounces cream cheese
1/2 teaspoons table salt
1/4 teaspoon black pepper
Directions:
Chicken:
- Slice each chicken breast in half horizontally and pound to 1/4” thickness. Each chicken breast, will become 2 filets. Season each chicken breast with salt and pepper. Place 1 slicesof ham and about 1/4 cup of Swiss cheese on each flattened chicken breast and roll it up jelly roll style. Place on a baking sheet with the seam side down. Freeze for 2 hours.
- Place flour, eggs, and bread crumbs in three separate shallow containers.
- Dredge the frozen chicken in the flour, then eggs, then bread crumbs. Can place back into the freezer for an hour at this point, or bake right away.
- Line a rimmed baking sheet with aluminum foil. When ready to bake, brush melted butter on the frozen rolled chicken and bake at 350 until the meat thermometer registers 165 F degrees, about 30-45 minutes. Can also smoke the chicken on a baking sheet at 350 F, using cherry or apple wood, until cooked through.
Alfredo Sauce:
- Melt butter and sauté garlic over very low heat for about 1 minute. Do not brown. Add cream and milk. Once it reaches a low boil whisk in the parmesan cheese and cream cheese. Keep stirring until all cheese is melted. Do not boil. Add salt and pepper to taste.
- Cut the chicken into wheels before serving. Serve with rice, sauce, and candied carrots. Enjoy!
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