Easy Baked Chicken Cordon Bleu
Made without breading, this gluten-free, low-carb version of chicken cordon bleu takes just minutes of prep, yet delivers a meal filled with flavor.
Servings: 4
Ingredients
- 4 boneless, skinless chicken breasts trimmed of fat
- kosher salt + black pepper to taste
- 2 tablespoons Dijon mustard
- 8 slices thinly sliced ham
- 8 slices thinly sliced Swiss cheese
- ¼ cup dry white wine or additional stock
- ½ cup low-sodium chicken stock
Instructions
- Preheat the oven to 375℉. Lightly grease a 9x13 casserole dish with olive oil or cooking spray.
- Place the chicken into the baking dish in a single layer. Season with salt and pepper and brush with a thin layer of Dijon. Flip and repeat, so that both sides are seasoned.
- Place 2 pieces of ham over each piece of chicken, overlapping slices if necessary to cover. Top each piece of chicken with 2 slices of cheese, again overlapping if necessary.
- Carefully pour the chicken stock and wine (or additional stock) into the casserole dish around the chicken.
- Bake for 15 for thin chicken breasts and 20 minutes for larger breasts, or until the chicken reaches an internal temperature of 165˚F.
- If desired, finish under the broiler for 2-3 minutes to brown up the cheese. Just keep a close eye on it, so it does not burn.
- Let rest for 5 minutes and then serve as desired.
Video
Notes
For the Wine: Use a dry white wine suitable to drinking, not cooking wine. Pinot Grigio or Sauvignon Blanc are good options.
Increasing/Decreasing the Recipe: Use as many (or few) chicken breasts as you like. While you will need to increase/decrease the amount of ham and cheese used, keep the amount of wine and chicken stock the same, unless using a larger pan, then double the liquid. (¼ cup wine + ½ cup chicken stock)
Safety Tip: Place the mustard into a small bowl and use that to brush on the chicken. You don’t want to risk cross-contamination.
Baking Time: The amount of time you need to cook your chicken will be determined bases on the SIZE of your chicken breast. It is best to use an digital thermometer for the most accurate cook time, or cook until the juices are clear.
Leftovers: Once cooled, store in an airtight container in the refrigerator or up to 3 days. Reheat in a foil-covered casserole dish in the oven at 300°F for 10 minutes.
Nutrition
Calories: 280kcal | Carbohydrates: 3g | Protein: 31g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 96mg | Sodium: 897mg | Potassium: 498mg | Vitamin A: 210IU | Vitamin C: 1.3mg | Calcium: 187mg | Iron: 1mg
