Chicken Cordon Blue. This dish is just fun to say, let alone to eat. And believe me, this is really good to eat! Chicken Cordon Bleu in a Dutch Oven is even better than a regular Dutch oven chicken recipe. It’s actually not difficult to make, but it does take a little prep time. This recipe is 12 individual pieces of chicken, though it’s not uncommon to have someone cut a piece in half – they are good sized. This is for a 16” oven. If you really only want 6 pieces, just cut the recipe in half. Let’s get to it!
- 12 skinless boneless chicken breasts
- 1 lb lean ham
- ¾ lb Swiss cheese
- ¾ lb sharp cheddar cheese
- 1 box Club crackers
- 2 Cubes (½ lb) salted butter
- Rosemary to taste
- Thyme to taste
- Sage to taste
Start by pounding each chicken breast flat (just under ½” thick) with a meat mallet or rolling pin. To avoid chicken splattering everywhere, I put each piece of chicken (one at a time) inside a one gallon zip lock bag and pound it through the bag. Stack them on a paper plate, with a piece of wax paper between each one, so they will be easy grab later.
Cut the ham and both cheeses into 12 pieces each about ¼” thick, 1 ½” wide, and 3” long.
In another gallon zip lock bag, take 3 sleeves of Club crackers, empty them into the bag and seal it closed. Use your meat mallet again and crush the crackers. Place them in a mixing bowl. Melt the butter and place it in a small mixing bowl as well.
Take a piece of chicken and stack one piece of Swiss cheese, one piece of ham, and one piece of sharp cheddar in the center.
Wrap the chicken around the cheese and ham.
Now, dip it into the butter, making sure to coat all the outside edges. Now dip the rolled chicken in the cracker crumbs.
Place the chicken in the oven and repeat the process for all other pieces of chicken. Now sprinkle the rosemary, thyme, and sage lightly over each piece of chicken.
Bake at 350° for 1 ¼ hours over even heat. Make sure to rotate the lid ¼ turn clockwise and the entire oven ¼ turn counterclockwise every 15 minutes. That’s it. Time to eat!