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Chicken cordon bleu bake

Name: Chicken cordon bleu bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 4
Cuisine: French recipes
Ingredients: 4 free-range chicken thighs; 4 slices ham; 4 slices emmental cheese; 40g butter; 3 tbsp plain flour; 400ml whole milk; 100ml dry white wine; 25g finely grated parmesan; 100g torn sourdough bread; 1 tsp olive oil; 1 crushed garlic clove; Chopped fresh parsley leaves

Published: 5 Feb 20
Updated: 18 Mar 24

Chicken cordon bleu is a dish that involves wrapping chicken thighs in ham and cheese before baking in a bubbling cheese sauce. Sound good? Give this easy version a go.

Easy
February 2020

Test kitchen approved

Serves 4
Hands-on time 15 min, oven time 40 min

Chicken cordon bleu is a dish that involves wrapping chicken thighs in ham and cheese before baking in a bubbling cheese sauce. Sound good? Give this easy version a go.

Nutrition: per serving

Calories: 495kcals
Fat: 26g (13.2g saturated)
Protein: 34.8g
Carbohydrates: 25.2g (5.5g sugars)
Fibre: 1.2g
Salt: 1.2g

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Ingredients

4 free-range chicken thighs
4 slices ham
4 slices emmental cheese
40g butter
3 tbsp plain flour
400ml whole milk
100ml dry white wine
25g finely grated parmesan
100g torn sourdough bread
1 tsp olive oil
1 crushed garlic clove
Chopped fresh parsley leaves

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Method

Heat the oven to 180°C/160°C fan/gas 4. Skin and debone the chicken thighs, then sandwich each between 2 sheets of compostable baking paper and use a rolling pin to flatten to 0.5cm thick. Top each thigh with a slice each of ham and emmental cheese, then roll up and put seam-side down in an ovenproof baking dish.
Whisk the butter, plain flour, milk and white wine in a pan over a low heat. Bring to the boil, then simmer for 3-4 minutes. Take off the heat, stir in the finely grated parmesan and season. Pour the sauce over the chicken, put in the oven and bake for 25 minutes.
Meanwhile, whizz the sourdough, olive oil and garlic clove to fine crumbs in a food processor. Scatter the crumbs over the chicken and bake for 10-15 minutes more or until golden. Serve scattered with chopped fresh parsley leaves, if you like.