Breaded Chicken Cordon Bleu With Cream Sauce

Breaded Chicken Cordon Bleu With Cream Sauce



Two chicken breasts

Thin sliced swiss cheese

This sliced ham

2 eggs

¼ cup water

½ cup flour

1 cup plain bread crumbs

1 cup heavy cream

½ cup white wine

1 tbsp garlic, chopped

2 tbsp butter

1 tsp pepper

Salt and pepper



Using a knife, make slits in the side of the chicken breasts to make little pockets. Set aside for a moment. 

Layer the ham and swiss to make a stack of 6 (3 each)

Cut to fit in the chicken breast and stuff in. 

Beat your eggs and water together. 

Sprinkle chicken with salt and pepper and coat in the flour, then the egg, then the bread crumb. 

Place in a baking pan and bake at 375 for 20 minutes or until done (165F internal temp).


On the stove, melt the butter with the garlic and add two tbsp of flour to it. Stir and cook for a minute then add the wine. Stir and cook for another minute until fragrant. Add the heavy cream and stir in. Bring to a boil and turn off. 


Serve the chicken with the cream sauce!