Baked Chicken Cordon Bleu

I wish I would have had the presence of mind to take pictures of this, but I had been cooking and cleaning all day and I completely forgot. Since today is Valentine’s Eve and I hope to go out to dinner tomorrow, I attempted to make a nice Valentine’s Eve dinner for my family. My husband’s favorite part of the meal was the Alfredo Sauce. He dipped everything in the sauce, asparagus, rolls, the chicken - well all except the fruit salad.

Baked Chicken Cordon Bleu – adapted from page 62 of Recipes From the Roof

6-8 servings

Ingredients:

Chicken Cordon Bleu

6 skinless boneless chicken breasts

12 thin slices of ham

12 slices of Swiss cheese

1 cup all-purpose flour

3 eggs, beaten (I used olive oil)

2 cups bread crumbs (I food processed croutons to make bread crumbs)

6 tablespoons butter, melted

Alfredo Sauce

2 tablespoons melted butter

1 tablespoon diced onion (I eliminated the onion)

½ teaspoon chopped garlic

1 cup heavy cream (I used 1 ¾ cup heavy cream)

1 cup whole milk (I used ¼ cup 2% milk)

½ cup grated Parmesan cheese (I used about a cup)

½ teaspoon salt

¼ teaspoon white pepper (I used double that – season to taste)

1 – 2 tablespoons cornstarch (if needed)

For the chicken cordon bleu: Pound each chicken breast with a meat mallet to about ¼ inch thick. Place 2 slices of ham and 2 slices of Swiss cheese on each flattened chicken breast and roll it up jelly roll style. Freeze rolled breasts until completely frozen.

Place the flour, eggs (olive oil), and bread crumbs into three separate shallow containers.

Dredge the frozen chicken breast in the flour; next dip it into the eggs (olive oil), and finally coat it in the bread crumbs. Make sure the entire chicken breast roll is covered evenly. Freeze again.

When ready to bake, brush melted butter on the frozen rolled chicken and bake at 350 degrees F. until the meat thermometer registers 165 degrees F, internally, about 30-45 minutes. It took about an hour to cook in my oven.

For the Alfredo Sauce: In a small saucepan, melt butter and (sauté onions – if desired) and garlic for 3 minutes. Add cream and milk. Stir with a whisk and slowly add parmesan cheese once the cream and milk begin to bubble. Keep stirring until cheese is melted. Add salt and white pepper. Makes 2 cups.

To serve, cut chicken into wheels for presentation and spoon Alfredo sauce on top.

Served with steamed asparagus, rice, fresh homemade rolls, and a fruit salad.

(We had this for Valentine’s Eve. The table was decked out in a vinyl heart tablecloth, with red heart shaped melamine salad plates, heart printed valentine melamine dinner plates, red heart silicone trivets, red silicone coasters and I covered my bread basket with valentine dish towels.)