Chicken Cordon Bleu that’s Stuffed

Ingredients 0/11

Step 1

Pop the chicken in the freezer for about 15 minutes so it firms up a bit—this makes it easier to cut without going all the way through. While that’s chilling, cook the bacon in a large skillet over medium-high heat until it’s nice and crispy, then drain it on paper towels and cut each strip in half once cool.

Step 2

Use the bacon fat left in the pan to sauté the mushrooms and garlic for a couple of minutes until they’re fragrant. Mix half of the ale with a tablespoon of cornstarch, then stir it into the mushroom mixture and cook until it thickens slightly. Take it off the heat and set it aside.

Step 3

Warm the milk and butter together in a saucepan until the butter melts. In a small bowl, whisk the remaining ale with the rest of the cornstarch, then add that and the chicken bouillon to the warm milk mixture. Cook, stirring, until it thickens a bit, then combine this sauce with the mushroom mix.

Step 4

Preheat your oven to 400°F (200°C) and line a casserole dish with parchment paper. Beat the eggs in a shallow dish and put the bread crumbs in another. Take the chicken out of the freezer and carefully cut a small pocket into each breast—don’t slice all the way through. Stuff each pocket with bacon and Swiss cheese, then dip the chicken in the beaten egg and coat it with bread crumbs. Arrange the stuffed chicken breasts in your prepared dish.

Step 5

Bake for about 20 minutes until the chicken is cooked through and no longer pink inside. You can check by cutting into the thickest part or using a thermometer—it should read 165°F (74°C). Just before the chicken’s done, gently warm the cream sauce on the stove.

Step 6

Serve the chicken with the warm sauce spooned over the top, and enjoy!