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Stuffed Chicken Cordon Bleu
Stuffed Chicken Cordon Bleu
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Irresistible stuffed chicken cordon bleu with delicious flavors guaranteed to please even the pickiest eaters.
Ingredients:
  • 4 (5 ounce) skinless, boneless chicken breast halves
  • 8 slices bacon
  • 1 (16 ounce) package sliced fresh mushrooms
  • 1 tablespoon minced garlic
  • 1 (12 ounce bottle) apple ale, such as Red's®, divided
  • 2 tablespoons cornstarch, divided
  • 1 cup milk
  • 0.33333334326744 cup salted butter
  • 1 teaspoon chicken bouillon granules
  • 1.5 cups dry bread crumbs
  • 8 thin slices Swiss cheese, cut in half
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) while allowing the chicken to chill in the freezer for about 15 minutes until slightly frozen.
  • Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain on paper towels and cut in half once cooled.
  • Sauté mushrooms and garlic in the flavorful bacon fat over medium-high heat for approximately 2 minutes, stirring occasionally.
  • Combine half of the ale with 1 tablespoon of cornstarch in a small bowl. Pour the mixture into the mushrooms and cook, stirring, until slightly thickened, about 2 to 3 minutes. Remove from the heat and set aside.
  • In a saucepan over medium heat, warm milk and butter together until butter melts. In a small bowl, stir together remaining beer and cornstarch. Add mixture and chicken bouillon to the warm milk, cook and stir until slightly thickened, about 3 to 5 minutes. Remove from heat and combine with mushroom mixture.
  • Preheat your oven to 400°F (200°C) and prepare a casserole dish by lining it with parchment paper.
  • Crack eggs into a pie plate and whisk until blended. Spread bread crumbs in another pie plate.
  • 1. Thaw the chicken completely. Make a small pocket in each breast without cutting all the way through to keep the cheese from melting out. Fill with bacon and Swiss cheese, coat in beaten egg, then bread crumbs, and transfer to the casserole dish.
  • Roast the chicken in the preheated oven until it is cooked through and the juices run clear, which should take around 20 minutes. Check with an instant-read thermometer to make sure it reaches at least 165 degrees F (74 degrees C).
  • Heat up the cream sauce on the stove right before the chicken is done cooking.
  • Plate the chicken and elegantly drizzle the warm sauce over each serving.

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