Chicken Cordon Bleu with Cheesy Beer Sauce is the comfort meal with a delicious update. I always kind of think of Chicken Cordon Bleu as the “diner special”, my husband loves it, I can do without it. But, this delicious update is well worth it and you can forget that diner special all together.
Without fail every time I speak with someone about cooking they ask me, “What is your favorite thing to cook.” In which I reply that I love cooking good comfort food with French and Italian inspiration. However, somebody asked the other day what’s the one thing you don’t like to cook. I was taken off guard and didn’t know how to reply. I thought about it and thought about it and my answer was ‘diner food’. Blue plate special kind of diner food. Not to mean I turn my nose up at it or anything but this particular recipe I’ve always thought of it as diner food.
In college, we would flock for our meals to the “food zoo”. In which they had different themed nights; chicken strip night, sushi night, chicken cordon bleu night.
I never went for the chicken cordon bleu, it did not appeal to me. My boyfriend at the time, and being my husband now, on the other hand, lived for this night. He loved it so much and has always requested me to make chicken cordon bleu for him. Much to my dismay I always refused. And the battle started. Every time I asked what he wanted for dinner his reply was chicken cordon bleu.
So I broke down.
I made Chicken Cordon Bleu with Cheesy Beer Sauce last night. Or as my boyfriend coined the term “Chicken Cordon Bleu with Beer-chamel”. He could be on to something with “Beer-chamel”, sounds like a new culinary term to me.
So this is dedicated to my man and for all the times I said no to chicken cordon bleu when I should have said yes. You should say yes to this recipe.
Beer Pairing Recommendation: A cream ale!
Chicken Cordon Bleu with Cheesy Beer Sauce
Ingredients
- 2 whole Chicken Breasts, skinless and boneless, cut in half length-wise
- 8 slices Black Forest Ham, deli cut
- 8 slices Swiss Cheese
- 1 whole Egg, whisked
- 1 cup Panko
- Kosher Salt and Ground Black Pepper, to season
- For Cheesy Beer Sauce
- 2 tablespoons Butter
- 2 tablespoons Flour
- 1/2 cup Ale Beer
- 1 cup Heavy Whipping Cream
- 2 tablespoons Stone Ground Mustard
- 1 cup White Cheddar Cheese, grated
- Kosher Salt and Black Pepper, to season
- Smoked Paprika, for garnish
- Parsley, chopped for garnish
Directions
- Step 1 Preheat the oven to 375 degrees F. Lightly grease a baking dish with cooking spray. Place panko in a shallow dish and place the beaten eggs in a separate shallow dish.
- Step 2 Layer each chicken breast with two slices of ham and top with 2 slices of Swiss cheese, layering across the chicken breast to make sure the entire chicken breast is covered with ham and cheese. Tightly roll the chicken breasts from one end to the other. Season with salt and pepper. Carefully dip the chicken rolls into the egg and then coat with the panko. Place the chicken rolls in the greased baking dish. Bake the chicken for 35 minutes, or until an instant read thermometer reaches 160 degrees.
- Step 3 Meanwhile, prepare the sauce in a medium pan and melt the 2 tablespoons butter over medium heat. Whisk in the flour, stirring constantly to create a roux. While whisking slowly pour the beer in the pan. Cook for 2 minutes while whisking until thick. Continue whisking and add the cream. Cook for 3 minutes until thickened. Remove from heat and add the stone ground mustard and cheddar cheese. Stir until cheese has melted. Season with salt and pepper.
- Step 4 Keep the sauce warm until the chicken is finished baking. If your sauce is too thick, whisk in some more milk. If it’s too thin, simmer longer.
- Step 5 Remove chicken and serve immediately with the sauce and garnish with smoked paprika and parsley.
Layer each chicken breast with two slices of ham and top with 2 slices of Swiss cheese, layering across the chicken breast to make sure the entire chicken breast is covered with ham and cheese.
Tightly roll the chicken breasts from one end to the other.
Season with salt and pepper. Carefully dip the chicken rolls into the egg and then coat with the panko.
Place the chicken rolls in the greased baking dish seam side down.
Bake the chicken for 30 minutes, until the chicken is cooked through completely and the panko is golden.
Meanwhile, prepare the sauce in a medium pan and melt the 2 tablespoons butter over medium heat. Whisk in the flour, stirring constantly to create a roux.
Cook the roux for 2 minutes and add the garlic to cook until fragrant, about 30 seconds. While whisking slowly pour the beer in the pan.
Cook for another 2 minutes until thick. Continue whisking and add the cream.
Cook for 3 minutes until thickened. Remove from heat and add the stone ground mustard and cheddar cheese. Stir until cheese has melted.
Season with salt and pepper.
Keep the sauce warm until the chicken is finished baking. If your sauce is too thick, whisk in some more milk. If it’s too thin, simmer longer.
Remove chicken and serve immediately with the sauce and garnish with smoked paprika and parsley.
Savor and Enjoy!
