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Saucy Chicken Cordon Bleu

Saucy Chicken Cordon Bleu

Lois Shaw

Chicken Cordon Blue with a yummy sauce.

Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 667 kcal
  • 33%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 43.7 g
  • 87%
  • Cholesterol:
  • 185 mg
  • 62%
  • Sodium:
  • 1480 mg
  • 59%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Flatten chicken breasts without breaking through meat. Roll each ham slice in a cheese slice, then roll up in chicken breasts. In a shallow dish or bowl season flour with salt, pepper and paprika. In a separate dish or bowl beat together eggs and milk. Dip chicken rolls in seasoned flour, then egg mixture, then bread crumbs. Heat oil in a large skillet and fry chicken in hot oil until golden brown. Set aside.
  3. To Make Sauce: In a large bowl combine the soup, mushrooms, garlic powder, curry powder, wine and sour cream. Mix all together. Place browned chicken in a 9x13 inch baking dish. Pour sauce mixture over chicken and bake in the preheated oven for 15 to 20 minutes. Garnish with fresh parsley sprigs.
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Reviews

Alissa
33
11/1/2005

Great recipe! I took the advice of other raters and cooked it 30 mins covered and 15 mins uncovered to make sure it was done--it came out just right! I added a little extra milk (which I substituted for wine) for a little bit of a thinner sauce which worked out well. Preperation takes about 20 mins, but after that it is easy enough and tastes great! Thanks for the recipe Lois!

LINDA MCLEAN
33
9/9/2003

This was a FANTASTIC version of Cordon Bleu! We love curry, so this dinner was enjoyed by the whole gang. I always double the sauce, no matter what I'm cooking, but I used Golden Mushroom and roasted garlic soups, omitted the salt (soup has enough) added garlic and onion powders and used more curry then called for. I double breaded the chicken and placed them in the fridge for about thirty minutes so the crumbs would adhere better while frying. I also used my Fry Daddy to save on time. I too sauteed my mushrooms and then placed them on top of the casserole. Thanks so much Lois; I only wish there were leftovers!

DNAVATTA
32
1/22/2003

This recipe was OK but I found the Chicken Cordon Bleu II found on this site to be much much better.