You don’t have to roll it up. You don’t have to bread it (which BTW means you are making it gluten free) and it’s quick and easy enough for a weeknight. We always keep some frozen chicken tenders in the fridge and we had some Prosciutto hanging out so that became the chicken and the bleu in our Chicken Cordon Bleu.
Get the oven going at 350F and put a skillet on the stove at medium high with a tbsp. (eyeball it) of olive oil. Defrost the tenders in the microwave. Season the up side with salt, black pepper and garlic salt. Place them in the pan seasoned side down and season the new “up” side. About 4-5 minutes a side depending on the size and your stove. When they are firm to the poke and/or clear liquid runs out remove them to individual casserole dishes or an oven pan that will handle it all.
Top them off with the ham or prosciutto and some cheese.
Tonight we used fresh mozzarella because thats what we had on hand. We usually use provolone. Whatever you like will work.
Add about 1 tbsp. of butter, a dash of pepper, a big pinch of dried parsley flakes and 3/4 cup white wine or chicken stock to the pan. Stir with a wooden spoon and get all the bits off the bottom of the pan. Let it simmer and reduce by about 1/3.
Pour the sauce over the Cordon Bleu and top it off with a little parmesan. In the oven for about 8-10 minutes or until the cheese has melted and the sauce is bubbling.
Your Chicken Cordon Bleu is ready to go! Enjoy! Some Poppop’s homemade bread, a caprese salad and some spaghetti aglio e olio goes along real good
Chicken Cordon Bleu Quick and Easy
Ingredients
- 4 chicken tenders or 2 breasts butterflied
- 1 tbsp olive oil
- 1 pinch salt
- 1 pinch garlic powder
- 1 pinch black pepper
- 2 slices prosciutto or 4 of boiled ham
- 4 slices fresh mozzarella or any other cheese you want
- 1 rounded tbsp. butter
- 3/4 cup white wine or chicken stock or water
- 1 rounded tbsp. dried parsley
Instructions
- Get the oven going at 350F and put a pan on the stove at medium high with a tbsp. (eyeball it) of olive oil. Defrost the tenders in the microwave. Season the up side with salt, black pepper and garlic salt. Place them in the pan seasoned side down and season the new up side. About 4-5 minutes a side depending on the size and your stove. When they are firm to the poke and/or clear liquid runs out remove them to individual casserole dishes or an oven pan that will handle it all .Top them off with the ham or prosciutto and some cheese.Tonight we used fresh mozzarella because thats what we had on hand . We usually use provolone or swiss. Whatever you like will work.
- Add about 1 tbsp. of butter, a dash of salt and pepper, a big pinch of dried parsley flakes and 3/4 cup white wine or chicken stock to the pan. Stir with a wooden spoon and get all the bits off the bottom of the pan. Let it simmer and reduce to about 1/3.
- Pour the sauce over the cordon bleu, top them off with a little grated parmesan and put them in the oven.
- Your Chicken Cordon Bleu ready to go! Enjoy! With a little salad and some of poppop's home made bread and some wine. Life is good.
