Recipes and Cooking Baked Chicken Cordon Bleu 3.5 (15) 1 Review Instead of a plain chicken breast, make dinner a little more special tonight with this chicken cordon bleu recipe. Homemade cordon bleu is a lot easier than you think, too—we'll walk you through it. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 50 mins Bake Time: 40 mins Total Time: 1 hrs 30 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 6 ounce packages long grain and wild rice mix 2 cup sliced fresh mushrooms ¼ cup sliced green onions 2 cloves garlic, minced 2 tablespoon butter 2 tablespoon all-purpose flour 2 cup half-and-half or light cream ½ cup shredded Gruyère cheese (2 ounces) 2 tablespoon dry sherry (optional) 6 skinless, boneless chicken breast halves (about 2- 1/2 pounds total) 3 ounce Gruyère cheese, cut into 3x1/2x1/2-inch sticks 6 very thin slices Black Forest ham or country ham ½ teaspoon salt ¼ teaspoon ground black pepper ⅓ cup all-purpose flour 2 eggs, lightly beaten 2 tablespoon water 1 ½ cup panko (Japanese-style bread crumbs) ¼ cup vegetable oil Directions Preheat oven to 350 degrees F. Prepare rice mixes according to package directions. Spread cooked rice in the bottom of an ungreased 3-quart baking dish. Meanwhile, for sauce, in a medium saucepan, cook mushrooms, green onions, and garlic in hot butter over medium heat until tender. Stir in the 2 tablespoons flour. Gradually stir in half-and-half. Cook and stir until thickened and bubbly. Stir in shredded cheese until melted. If desired, stir in sherry. Spoon sauce over rice; cover and keep warm. Starting from the thickest side of each chicken breast half, make a horizontal slit to, but not through, the other side. Wrap each stick of cheese in a slice of ham and insert into a slit. Secure with wooden toothpicks. Sprinkle chicken with salt and pepper. Place the 1/3 cup flour in a shallow dish. In a second shallow dish, combine eggs and water. Place panko in a third shallow dish. Dip chicken in flour, shaking off excess; dip in egg, then in panko, turning to coat. In an extra-large skillet, heat 2 tablespoons of the oil over medium heat. Cook chicken, half at a time, in hot oil about 4 minutes or until brown on both sides, adding the remaining 2 tablespoons oil with the second batch. Remove toothpicks. Place chicken on top of sauce. Bake, covered, for 40 to 45 minutes or until chicken is no longer pink (170 degrees F). Makes 6 servings. Rate it Print Nutrition Facts (per serving) 862 Calories 36g Fat 66g Carbs 68g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 862 % Daily Value * Total Fat 36g 46% Saturated Fat 15g 75% Cholesterol 256mg 85% Sodium 1586mg 69% Total Carbohydrate 66g 24% Total Sugars 2g Protein 68g Vitamin C 8.3mg 42% Calcium 393.8mg 30% Iron 3.4mg 19% Potassium 996mg 21% Folate, total 56.4mcg Vitamin B-12 1.6mcg Vitamin B-6 1.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.