Open-Faced Cordon Bleu: A Weeknight Wonder

The aroma of melting cheese and savory ham, all nestled atop perfectly cooked chicken – it’s a scent that instantly transports me back to my grandmother’s kitchen. She wasn’t a fancy cook, but she had a knack for transforming simple ingredients into comforting classics. This open-faced Cordon Bleu was one of her signature dishes, a regular in our rotation that always brought smiles around the table. It was proof that deliciousness doesn’t require hours of painstaking effort, just a little love and a few key components.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Contains Poultry, Dairy, Gluten

Ingredients

Here’s what you’ll need to create this delightful dish:

• 2 eggs
• 1 cup Italian seasoned breadcrumbs
• 4 boneless, skinless chicken breast halves, pounded to 1/4 inch thick
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 1 (14 ounce) can diced tomatoes, undrained
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 4 slices ham, thinly sliced
• 4 slices Monterey Jack cheese

Equipment Needed

• Shallow dishes or pie plates (for breading)
• Large skillet
• Baking pan (large enough to hold the chicken breasts in a single layer)
• Whisk or fork

Instructions

Let’s bring this dish to life, step-by-step:

1. Begin by preparing your breading station. In one shallow dish, whisk the eggs until they are well beaten. In another shallow dish, place the Italian seasoned breadcrumbs.
2. Take each chicken breast half and dip it first into the beaten eggs, ensuring it’s fully coated. Then, transfer the egg-coated chicken to the breadcrumbs, pressing gently to make sure the crumbs adhere well on all sides. Set the breaded chicken aside.
3. In a large skillet, heat the vegetable oil and butter over medium-high heat. Once the butter has melted and the oil is shimmering, carefully add the breaded chicken breasts.
4. Brown the chicken on both sides. This will take approximately 3 to 4 minutes per side, creating a beautiful golden crust. The chicken does not need to be cooked through at this stage, as it will finish cooking in the oven.
5. Once browned, transfer the chicken breasts to a baking pan, arranging them in a single layer.
6. Pour the entire (14 ounce) can of diced tomatoes, including the juices, evenly over the chicken breasts.
7. Sprinkle the tomatoes with oregano and salt.
8. Next, top each chicken piece with a slice of ham.
9. Finally, drape a slice of Monterey Jack cheese over the ham on each chicken breast.
10. Bake in a preheated oven at 375°F (190°C) for 15 minutes, or until the tomato juice is bubbly and the cheese is melted and lightly golden.

Expert Tips & Tricks

To elevate your Open-Faced Cordon Bleu experience, consider these professional insights:

• Pounding the Chicken: For even cooking and tenderness, ensure your chicken breasts are pounded to a consistent 1/4 inch thickness. A meat mallet or even the bottom of a heavy pan can be used. Place the chicken between two pieces of plastic wrap or in a zip-top bag to prevent mess.
• Breadcrumb Coating: For an extra crispy crust, you can double-dip the chicken. After the first coating of egg and breadcrumbs, dip it back into the egg and then into the breadcrumbs again.
• Skillet Choice: Use a good quality, oven-safe skillet if you want to brown the chicken and then place the entire skillet directly into the oven (ensure your skillet is rated for oven use). This reduces the number of dishes to wash.
• Tomato Quality: The canned diced tomatoes provide a sauce base. Using a good quality brand, perhaps with added basil or garlic, can subtly enhance the flavor profile.
• Cheese Melting: If your cheese isn’t melting as evenly as you’d like, you can place the pan under the broiler for the last minute or two of baking, watching very carefully to prevent burning.

Serving & Storage Suggestions

This Open-Faced Cordon Bleu is best served immediately, while the cheese is gooey and the chicken is hot. It’s a complete meal on its own, but it pairs beautifully with a simple side salad dressed with a light vinaigrette, or some steamed green beans.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F (175°C) oven until warmed through, or in the microwave. Be mindful that the breading may soften slightly upon reheating.

Nutritional Information

Here’s an approximate nutritional breakdown per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	578.2 kcal
Calories from Fat	280 kcal
Total Fat	31.1 g	48%
Saturated Fat	13 g	64%
Cholesterol	229.4 mg	76%
Sodium	1597.9 mg	66%
Total Carbohydrate	27.6 g	9%
Dietary Fiber	2.9 g	11%
Sugars	5.8 g	23%
Protein	45.8 g	91%

Note: Nutritional information is an estimate and can vary based on specific ingredients and brands used.

Variations & Substitutions

While the classic combination is hard to beat, feel free to experiment!

• Cheese Swap: If Monterey Jack isn’t your favorite, try Gruyère for a nuttier flavor, or a blend of Swiss and Provolone for a classic Cordon Bleu taste.
• Ham Alternatives: For a slightly different twist, you could use thinly sliced turkey breast instead of ham.
• Breadcrumb Boost: Add a tablespoon of grated Parmesan cheese or a pinch of garlic powder to your breadcrumbs for an extra layer of flavor.
• Spicy Kick: A pinch of red pepper flakes added to the diced tomatoes can introduce a pleasant warmth.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes, boneless, skinless chicken thighs would also work, but they may require a slightly longer baking time to ensure they are cooked through.

Q: What if I don’t have Italian seasoned breadcrumbs?
A: You can use plain breadcrumbs and add your own herbs, such as a teaspoon of dried oregano, basil, and a pinch of garlic powder.

Q: Can I prepare this dish ahead of time?
A: You can bread the chicken and have all your ingredients prepped and ready to go. However, it’s best to assemble and bake the dish just before serving for optimal texture and flavor.

Q: My breadcrumbs aren’t sticking well to the chicken. What should I do?
A: Ensure the chicken is fully coated in egg before dipping it into the breadcrumbs. Press the breadcrumbs firmly onto the chicken to help them adhere.

Q: How can I tell if the chicken is cooked through?
A: The chicken should be opaque throughout, and the juices should run clear. If you have a meat thermometer, it should register an internal temperature of 165°F (74°C).

Final Thoughts

This Open-Faced Cordon Bleu is a testament to the power of simple, quality ingredients coming together to create something truly special. It’s the kind of dish that feels both familiar and exciting, perfect for a busy weeknight or a casual gathering. I encourage you to give it a try, and I hope it brings as much joy to your kitchen as it has to mine. Don’t hesitate to share your creations and any delicious variations you discover!