Chicken Cordon Bleu without Ham (Easy Recipe) – Hangry Hanna (2024)

Chicken Cordon Bleu without ham is a classic and delicious dish that combines savory chicken, smoky beef, and gooey cheese.

This variation of the recipe excludes ham but still maintains all the flavors and textures that make this dish so popular.

Chicken Cordon Bleu without Ham

Chicken Cordon Bleu without ham is a delightful twist on the traditional recipe.

It’s a perfect choice for those who don’t eat pork or simply want a different flavor profile.

The chicken is tender, the beef adds a smoky richness, and the melted mozzarella cheese brings it all together.

This dish is a crowd-pleaser and will impress both family and friends.

Ingredients

• 2 large chicken breasts, divided into 4 parts. Using boneless, skinless chicken breasts ensures quick and easy preparation.
• 4 slices smoked beef. This adds a delicious smoky flavor to the dish.
• 4 slices mozzarella cheese. The melted mozzarella oozes out of the chicken, creating a gooey and cheesy goodness.
• 2 eggs. Beaten eggs will act as a binding agent to help the breading adhere to the chicken.
• 1.5 cups flour. The flour will coat the chicken before dipping it in the egg mixture.
• Bread crumbs. The bread crumbs provide a crispy and crunchy texture to the chicken.
• 1 tsp salt. This adds flavor to the dish.
• 1 tsp pepper. Pepper adds a hint of spiciness to the chicken.
• 1 tsp garlic powder. Garlic powder adds aromatic and savory notes to the breading.
• Cooking oil. Use cooking oil for frying the chicken until it is golden brown and crispy.

How to Make Chicken Cordon Bleu without Ham

Follow these simple steps to make delicious ham-free Chicken Cordon Bleu:

1. Preheat your oven to 375°F (190°C).
2. Take a chicken breast and carefully slice it in half horizontally to create two thin cutlets. Repeat with the remaining chicken breasts.
3. Lay a slice of smoked beef on each chicken cutlet. Top the beef with a slice of mozzarella cheese.
4. Roll each chicken cutlet tightly, securing it with toothpicks if needed.
5. In a shallow bowl, whisk the eggs until well beaten. In another shallow bowl, combine the flour, salt, pepper, and garlic powder.
6. Dip each rolled chicken cutlet into the flour mixture, ensuring it’s completely coated. Shake off any excess flour.
7. Next, dip the chicken in the beaten eggs, making sure it’s fully coated.
8. Roll the chicken in bread crumbs, pressing gently to ensure the bread crumbs stick to the chicken.
9. Heat cooking oil in a large skillet over medium-high heat. Add the breaded chicken cutlets and cook on each side for about 4-5 minutes or until golden brown.
10. Transfer the browned chicken cutlets to a baking dish and place in the preheated oven. Bake for 15-20 minutes or until the chicken is cooked through and the cheese is melted and bubbly.
11. Remove the toothpicks from the chicken and serve immediately.

Note: For the complete list of ingredients and detailed directions, see the recipe card below.

Tips For The Best Chicken Cordon Bleu

1. Pound the chicken breasts: To ensure even cooking and to make rolling easier, pound the chicken breasts to an even thickness before adding the fillings.
2. Use thin slices of smoked beef: Smoked beef adds a rich, smoky flavor to the chicken cordon bleu. Look for thinly sliced smoked beef to ensure it cooks evenly and doesn’t overwhelm the dish.
3. Secure the rolled chicken: If needed, use toothpicks to secure the rolled chicken and prevent it from unraveling while cooking. Just remember to remove the toothpicks before serving.
4. Properly coat the chicken: Coat each rolled chicken cutlet with flour, making sure it is fully coated before dipping it in the beaten eggs and bread crumbs. This will ensure a crispy and well-formed coating.
5. Fry until golden: When frying the chicken, make sure the oil is hot enough (around 350°F or 175°C) before adding the breaded chicken cutlets. Fry them until they turn golden brown on all sides for a crispy texture.
6. Finish in the oven: Baking the chicken in the oven after frying not only ensures that the chicken is cooked through but also helps melt the mozzarella cheese completely, creating a gooey and cheesy center.

Recipe Variations

• Chicken Cordon Bleu with Turkey: Substitute smoked turkey slices for the beef to make a turkey version of this dish. It will add a milder and slightly sweet flavor profile.
• Vegetarian Chicken Cordon Bleu: Replace the chicken with thinly sliced tofu or seitan cutlets. Instead of using smoked beef, try using smoked tofu or smoked tempeh slices. Use a vegetarian cheese or a non-dairy cheese alternative to keep it vegan-friendly.
• Gluten-Free Chicken Cordon Bleu: Use gluten-free flour and bread crumbs to make the recipe suitable for those following a gluten-free diet. Ensure all other ingredients, such as smoked beef and mozzarella cheese, are also gluten-free.

What to Serve With Chicken Cordon Bleu

• Mashed Potatoes: Creamy mashed potatoes complement the flavors of the chicken cordon bleu and can be used to soak up any extra sauce.
• Steamed Vegetables: Serve alongside steamed vegetables such as broccoli, green beans, or carrots for a healthy and balanced meal.
• Salad: A refreshing green salad with a tangy vinaigrette adds freshness and a light element to the rich flavors of the chicken cordon bleu.
• Rice or Pasta: Serve alongside rice pilaf or pasta tossed in a light garlic butter sauce for a satisfying meal.

Storage Tips

• Refrigerator: Leftover chicken cordon bleu can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) until heated through.
• Freezer: Chicken cordon bleu can be frozen before or after cooking. Wrap each portion tightly in plastic wrap and place them in a freezer-safe container or bag. Frozen chicken cordon bleu can be reheated in a preheated oven at 350°F (175°C) or thawed overnight in the refrigerator before reheating.
• Note: It’s best to freeze chicken cordon bleu before baking it to maintain the texture of the breaded coating.
• Reheating: To reheat frozen chicken cordon bleu, preheat the oven to 350°F (175°C) and bake it until heated through. Thawed leftovers can be reheated using the same method.