Stuffed Chicken Cordon Bleu with Mushroom Cream Sauce

Follow our step-by-step guide on how to make Stuffed Chicken Cordon Bleu with Mushroom Cream Sauce.

1. Step 1

   Start by preheating your oven to a cozy 400°F (200°C).

2. Step 2

   To make slicing the chicken breasts easier, pop them in the freezer for about 15 minutes until they’re slightly firm.

3. Step 3

   While the chicken is chilling, grab a large skillet and cook some bacon over medium-high heat.

4. Step 4

   Keep an eye on it, turning occasionally until it’s perfectly crispy, which should take around 10 minutes.

5. Step 5

   Once done, let the bacon drain on paper towels and, after it cools, cut it in half.

6. Step 6

   Next, in the same skillet with the delicious bacon fat, toss in sliced mushrooms and minced garlic.

7. Step 7

   Sauté these for about 2 minutes, stirring occasionally to let those flavors mingle.

8. Step 8

   In a small bowl, combine half of your apple ale with a tablespoon of cornstarch, then pour this mixture into the skillet with the mushrooms.

9. Step 9

   Cook it for another 2 to 3 minutes until it thickens slightly, then remove it from the heat and set it aside.

10. Step 10

    Now, let’s make a creamy sauce! In a saucepan over medium heat, combine milk and butter, stirring until the butter melts and the mixture is warm.

11. Step 11

    In another small bowl, mix the remaining apple ale with the leftover cornstarch, then add this to the milk along with chicken bouillon.

12. Step 12

    Stir and cook until it thickens, which should take about 3 to 5 minutes.

13. Step 13

    Once thickened, remove it from the heat and blend it with the mushroom mixture.

14. Step 14

    Prepare a casserole dish by lining it with parchment paper.

15. Step 15

    In a pie plate, beat a few eggs with a fork, and in another pie plate, spread out some bread crumbs.

16. Step 16

    Now, take the chicken out of the freezer and carefully cut a small pocket into each breast, making sure not to slice all the way through.

17. Step 17

    Stuff each pocket with the halved bacon and a slice of Swiss cheese.

18. Step 18

    Dip each stuffed chicken breast into the beaten egg, then roll it in the bread crumbs to coat it nicely.

19. Step 19

    Place the chicken in your prepared casserole dish and slide it into the oven.

20. Step 20

    Bake for about 20 minutes, or until the chicken is no longer pink in the center and the juices run clear.

21. Step 21

    You can check for doneness with an instant-read thermometer; it should read at least 165°F (74°C).

22. Step 22

    While the chicken bakes, gently warm the creamy mushroom sauce on the stove.

23. Step 23

    Once the chicken is perfectly cooked, plate it up and generously ladle that warm mushroom cream sauce over each portion.

24. Step 24

    Enjoy the delightful flavors and the satisfaction of a homemade meal!.