Chicken Cordon Bleu

Chicken Cordon Bleu is one of those recipes that feels super fancy but is ready in under an hour! It’s so saucy, cheesy, and delicious!

The post Chicken Cordon Bleu appeared first on Budget Bytes.

Chicken Cordon Bleu is one of those recipes that feels super fancy but doesn’t actually take a ton of effort. It can be pricey if ordering at a restaurant, but we have developed a budget conscious recipe that can be made at home. With some simple technique and a little bit of patience, you can make this savory, cheesy, saucy dinner recipe in under an hour!

close-up view of a sliced chicken cordon bleu breast.

What is Chicken Cordon Bleu?

Chicken cordon bleu is made by butterflying a chicken breast and stuffing it with slices of creamy, melty Swiss cheese and salty deli ham. The whole thing gets rolled up, dipped in breadcrumbs, and doused in a creamy sauce for the ultimate decadent dinner. While it can be expensive when ordering out, our version is more cost effective but equally as delicious.

Ingredients For Chicken Cordon Bleu

  • Boneless Skinless Chicken Breasts: You’ll need 4 large chicken breasts for this recipe so there’s plenty of room to stuff them. Look for ones that are about 7-8 ounces each.
  • Ham: Any flavor of deli ham works well.
  • Swiss Cheese: You can also use provolone or cheddar.
  • Panko Breadcrumbs: Create a crunchy coating on the chicken. Regular or Italian-seasoned breadcrumbs are also a good choice.
  • Seasonings: Italian seasoning, onion powder, garlic powder, salt, and freshly cracked black pepper season the chicken. Salt also enhances the flavor of the sauce.
  • Butter: Unsalted butter helps the seasonings and breadcrumbs stick to the chicken, and it also forms the base of the sauce.
  • All-Purpose Flour: A bit of flour helps to thicken the sauce.
  • Milk: Milk adds richness and moisture to the sauce. Any kind works, including non-dairy.
  • Dijon Mustard: A touch of mustard adds just a bit of warmth to the sauce.
  • Worcestershire Sauce: This umami sauce adds incredible depth of flavor.

How to Butterfly a Chicken Breast

  1. Place the chicken breast flat on a cutting board and hold your knife horizontally to the cutting board.
  2. Place one hand on the chicken breast to keep it steady, then insert your knife into the center of the chicken breast and begin to cut horizontally until you have almost reached the other side.
  3. Open the chicken breast like a book.

What To Serve With Chicken Cordon Bleu

Chicken cordon bleu is rich and saucy, so it pairs beautifully with simple veggies, like Steamed Green Beans or Oven Roasted Broccoli. Soak up that beautiful sauce with Mashed Potatoes, Rice, or Garlic Herb Mashed Cauliflower.

How to Store Leftovers

Once cooked and cooled, store chicken cordon bleu in an air-tight container in the refrigerator for up to 3 days. If you plan to freeze this dish, I recommend doing so before baking it for the crispiest results. It will keep well for up to 3 months. Simply thaw overnight in the refrigerator, then bake as directed.

overhead view of chicken cordon bleu covered with sauce on a plate with green beans.
overhead view of chicken cordon bleu covered with sauce on a plate with green beans.
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Chicken Cordon Bleu

Chicken Cordon Bleu is one of those recipes that feels super fancy but is ready in under an hour! It's so saucy, cheesy, and delicious!
Course Dinner, Main Course
Cuisine French
Total Cost $17.22 recipe / $4.30 serving
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4
Calories 889kcal

Ingredients

Chicken:

Sauce:

  • 1/4 cup butter $0.53
  • 2 Tbsp all-purpose flour $0.05
  • 3/4 cup milk $0.40
  • 1/2 Tbsp Dijon mustard $0.04
  • 1 tsp Worcestershire $0.05
  • 1/2 tsp salt $0.02

Instructions

  • Preheat the oven to 350°F.
  • Butterfly each chicken breast by slicing horizontally through the middle of the breast, taking care to not cut all the way through. Open the chicken breast up like a book.
  • Lay the breast flat between 2 pieces of plastic wrap. Use a meat mallet or rolling pin to pound the chicken breasts into a thin, even layer.
  • Sprinkle the chicken breasts with salt and pepper. Place a slice of ham and slice of Swiss cheese on each chicken breast.
  • Gently roll up the chicken breast.
  • In a shallow bowl, combine the breadcrumbs, Italian seasoning, onion powder, garlic, powder, salt, and pepper. Set up a breading station with 2 shallow bowls; one of melted butter and one for the breading.
  • Dip the chicken rolls in the melted butter, and roll in the breadcrumbs until completely coated. Transfer to a parchment linked baking sheet.
  • Bake the chicken for 35-40 minutes or until it reaches an internal temperature of 165°F.
  • To make the sauce, melt the butter in a saucepan over medium heat. Stir in the flour. Then, slowly pour in the milk while whisking to incorporate.
  • Add in the Dijon mustard and Worcestershire sauce. Season with salt. Spoon the sauce over the chicken.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 889kcal | Carbohydrates: 23g | Protein: 69g | Fat: 57g | Sodium: 2027mg | Fiber: 1g
overhead view of slices of chicken cordon bleu on a plate.

how to make Chicken Cordon Bleu – step by step photos

a hand opening a butterflied chicken breast next to a knife.

Preheat the oven to 350°F. Butterfly each of 4 chicken breasts by slicing horizontally through the middle of the breast, taking care to not cut all the way through. Open the chicken breast up like a book.

a butterflied chicken breast under plastic wrap with a rolling pin.

Lay the breast flat between 2 pieces of plastic wrap. Use a meat mallet or rolling pin to pound the chicken breasts into a thin, even layer.

a butterflied chicken breast with a slice of ham and swiss cheese on top.

Sprinkle the chicken breasts with salt and pepper. Place a slice of ham and 1 ounce of Swiss cheese on each chicken breast.

a rolled-up stuffed chicken breast.

Gently roll up the chicken breast.

a rolled-up chicken breast dipped in breadcrumbs.

In a shallow bowl, combine 1 1/2 cups Panko breadcrumbs, 1/2 tsp Italian seasoning, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp salt, and 1/4 tsp pepper. Set up a breading station with a shallow bowl of 1/2 cup melted butter and the breading. Dip the chicken rolls in the melted butter, and roll in the breadcrumbs until completely coated. Transfer to a greased casserole dish.

4 breaded and baked rolled-up chicken breasts on a baking sheet.

Bake the chicken for 35-40 minutes or until it reaches an internal temperature of 165°F.

milk added to a thick roux in a saucepan with a whisk.

To make the sauce, melt 1/4 cup butter in a saucepan over medium heat. Stir in the 2 Tbsp flour. Then, slowly pour in 3/4 cup milk while whisking to incorporate.

thick and creamy white sauce in a saucepan with a spoon.

Add in 1/2 Tbsp Dijon mustard and 1 tsp Worcestershire sauce. Season with 1/2 tsp salt. Spoon the sauce over the chicken.

overhead view of chicken cordon bleu covered with sauce on a plate with green beans.

This crispy, cheesy, salty, and creamy chicken cordon bleu is the ultimate comfort food!

The post Chicken Cordon Bleu appeared first on Budget Bytes.

Ham And Cheese Sliders

These easy Ham and Cheese Sliders are a must-have for parties! They’re buttery, sweet, salty, gooey, and insanely delicious!

The post Ham And Cheese Sliders appeared first on Budget Bytes.

These tasty little Ham and Cheese Sliders might just be the champion of all party food recipes! They’re extremely easy to make, perfect for feeding a hungry crowd, and they’re insanely delicious! With each bite you taste the sweetness of the Hawaiian rolls, the saltiness of the ham, the gooeyness of the cheese, and that irresistible buttery sauce. The combination of everything together is simply unmatched! And although these are absolutely perfect for the big football game tomorrow, they can also be enjoyed all year long!

Front side view of a stack of ham and cheese sliders on a plate.

Ham and cheese sandwiches remind me so much of my childhood, but these sliders are definitely the grown up version. My mom has been making these tasty little ham and cheese sliders for years. And every time she makes them, whether it’s for a family gathering, football game, or a holiday party, they are literally gone in minutes! Needless to say I consider these a must-have to enjoy during the Super Bowl game tomorrow!😉

Ingredients For Ham and Cheese Sliders

These buttery & savory ham and cheese sliders are made with just 7 simple ingredients! Here’s everything you’ll need:

  • Deli Ham: When picking deli ham you’ll often find thinly sliced or regular sliced ham. I tested both and really liked the thickness of the regular ham slices. It also allowed me to use 1 slice per slider, whereas with the thinly sliced ham I needed to add 2 or 3 slices to make it a full slider sandwich.  
  • Swiss Cheese: Swiss cheese has a milder flavor and pairs perfectly with these sliders, but feel free to use a different cheese if you prefer.
  • Hawaiian Sweet Rolls: Hawaiian rolls have just the right amount of sweetness to compliment the savory & salty taste of the ham. They’re also the perfect size to make party sliders. If you can’t find Hawaiian rolls at your local store you can also substitute with bakery dinner rolls. Dinner rolls are a little bigger than Hawaiian rolls so you may need to add more ham and cheese to accommodate.
  • Sauce: The sauce we used to brush over the tops of the sliders is a simple combination of melted butter, Dijon mustard, Worcestershire sauce, and everything bagel seasoning. These flavors combined give the sliders a buttery, tangy taste and compliment the ham and the sweetness of the rolls perfectly!

Recipe Tips and Variations

  1. Use Leftover Ham – If you happen to be making these sandwiches around a special holiday and you have any leftover baked ham, then this recipe works perfectly with your leftover ham.
  2. Turkey and cheese – Not into ham? No worries, this recipe also works well as turkey and cheese sliders! 
  3. Everything Bagel Seasoning – A lot of ham and cheese slider recipes use poppy seeds and dried minced onions as part of the butter sauce. However, we rarely have poppy seeds stocked in our pantry. The good news is that Everything Bagel Seasoning has those ingredients included in it along with dried minced garlic, sesame seeds, and a few other spices. So it works perfectly with these tasty little sandwiches!

Storing Leftovers

If you’re lucky enough to have any of these tasty sandwiches leftover, then just store them in an airtight container or a ziplock storage bag in the refrigerator for up to 4 days. Reheat in the microwave or in the oven until warmed through.

Front side view of a hand pulling one ham and cheese slider out of a casserole baking dish.
Front side view of a stack of ham and cheese sliders on a plate.
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Ham and Cheese Sliders

These easy Ham and Cheese Sliders are a must-have for parties! They’re buttery, sweet, salty, gooey, and insanely delicious!
Course Appetizer, Breakfast, Lunch
Cuisine American
Total Cost $11.09 recipe / $1.84 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 (2 sliders each)
Calories 517kcal

Ingredients

Instructions

  • Preheat the oven to 350°F. Slice the rolls in half lengthwise.
  • Place the bottom half of the rolls in a 9×13 baking dish. Fold 1 slice of deli ham and place it on top of each roll.
  • Add the 6 slices of Swiss cheese on top of the deli ham in a single layer.
  • Now make the butter mixture. Melt the butter in a small bowl in the microwave. Add the Dijon mustard, Worcestershire sauce and everything bagel seasoning to the bowl. Whisk all the ingredients together.
  • Place the top rolls on top of the ham and cheese. Using a pastry brush, brush the butter mixture over the tops of the rolls and the sides of the sandwiches. Brush several layers of the butter making sure the rolls are well coated. You can also carefully pour the butter mixture over the top if you don't have a pastry brush.
  • Loosely cover the baking dish with aluminum foil and bake for 15 minutes. After 15 minutes, remove the aluminum foil and continue baking for 5-7 minutes or until lightly golden brown.

See how we calculate recipe costs here.

Nutrition

Serving: 2sliders | Calories: 517kcal | Carbohydrates: 30g | Protein: 23g | Fat: 34g | Sodium: 1214mg | Fiber: 0.1g
Side view of two serving plates of ham and cheese sliders with a napkin on the side.

How to Make Ham And Cheese Sliders – Step by Step Photos

Overhead view of 12 hawaiian rolls cut in half on a cutting board.

Preheat the oven to 350°F. Slice 12 Hawaiian sweet rolls in half lengthwise.

12 ham slices added on top of hawaiian rolls in a white baking dish.

Place the bottom half of the rolls in a 9×13″ baking dish. Fold 1 slice of deli ham and place it on top of each roll.

Six slices of Swiss cheese added on top of ham slices.

Add 6 slices of Swiss cheese on top of the deli ham in a single layer. It’s ok if the edges of the cheese overlap a little bit.

Overhead view of melted butter, Dijon mustard, Worcestershire sauce, and everything bagel seasoning mixed together in a small mixing bowl.

In a small bowl melt 8 Tbsp (1 stick) of butter in the microwave. Add 1 1/2 tsp Dijon mustard, 1 1/2 tsp Worcestershire sauce and 1 1/2 Tbsp everything bagel seasoning to the bowl. Whisk all the ingredients together until well combined.

Melted butter sauce being brushed over the tops of hawaiian rolls with a pastry brush.

Place the top half of the rolls on top of the ham and cheese. Using a pastry brush, brush the butter mixture over the tops of the rolls and the sides of the sandwiches. Brush several layers of the butter making sure the rolls are well coated. You can also carefully pour the butter mixture over the top if you don’t have a pastry brush.

Overhead view of baked ham and cheese sliders in a white baking dish.

Loosely cover the baking dish with aluminum foil and bake for 15 minutes. After 15 minutes, remove the aluminum foil and continue baking for 5-7 minutes or until lightly golden brown.

Side view of two serving plates of ham and cheese sliders with a napkin on the side.

Time to enjoy that buttery goodness that’s baked into each ham and cheese slider. Trust me these won’t last long. Serve warm and enjoy!

Overhead view of ham and cheese sliders in a baking dish with a hand pulling one slider out of the dish.

The post Ham And Cheese Sliders appeared first on Budget Bytes.

Easy Quiche Lorraine

You’re going to love this silky, savory, and ridiculously Easy Quiche Lorraine! The puff pastry crust makes it absolutely effortless!

The post Easy Quiche Lorraine appeared first on Budget Bytes.

You’re going to love this silky, savory, and ridiculously Easy Quiche Lorraine! The puff pastry crust makes it absolutely effortless! Chock full of bacon and swiss cheese, this creamy custard baked in a pastry crust can be served hot or cold for breakfast, lunch, or brunch. Serve it with a side dish to make it a filling dinner. I love that you can prepare it a day ahead and that it takes almost no time to assemble. Just cook the bacon and aromatics, mix the custard ingredients, and go!

Overhead shot of a slice of Quiche Lorraine being lifted out of the pie plate.

What is Quiche Lorraine?

Quiche Lorraine is what my kid calls an egg pie. It’s a custard set in a pastry crust that gets its name from the Lorraine region in France. Traditionally it’s made with eggs, cream, bacon, and swiss cheese. But feel free to use the ingredients you have. It’s your kitchen!

What You’ll Need

The best part of making this Quiche Lorraine recipe is its versatility. If you’re not intent on keeping things traditional, you can substitute almost all ingredients to better fit your preferences.

  • Eggs – these create the custard necessary to bind all of the ingredients together. You can substitute eggs with a vegan egg alternative, like Just Egg.
  • Cream Cheese, Heavy Cream, and Milk– the fat in the cream cheese, heavy cream, and milk helps create a silky custard texture. You can substitute the heavy cream with all milk and two tablespoons of butter. Use plant-based cream cheese, heavy cream, and milk alternatives if you don’t do dairy.
  • Bacon– adds a big hit of smoky, salty savoriness. You can substitute it with ham, pancetta, salami, or your favorite meatless bacon alternative. If you don’t do pork, use diced roasted chicken or turkey.
  • Swiss Cheese – is the traditional choice for Quiche Lorraine, but use whatever cheese you have handy. Gouda, provolone, cheddar, and mozzarella are all excellent substitutions.
  • Puff Pastry – is the vehicle that holds the filling. Par-baking the puff pastry helps keep it from getting soggy as the liquid custard bakes. Pie crust is the traditional choice for quiche, and makes a great substitute for puff pastry. Of course, you can always make my Easy 3-Ingredient Pie Crust.
  • Onion and Garlic – these aromatics help flavor the custard. You can substitute them with leeks, green onions, or shallots. You can also replace the onion with one teaspoon of onion powder or one tablespoon of dried onion flakes and the garlic with one-eighth of a teaspoon of garlic powder. Add them to the custard when you add the nutmeg to prevent scorching.
  • Nutmeg– just a pinch helps enhance the creamy flavor of the custard. If you don’t have nutmeg, skip it.
Side shot of a slice of Quiche Lorraine being lifted out of the pie plate.

What To Serve With Quiche Lorraine

You can take Quiche Lorraine from a light breakfast or lunch to a full-on dinner by pairing it with a soup, salad, or a veggie-based side dish. Try some of these Budget Bytes favorites!

How To Store Quiche Lorraine

Allow your quiche to cool completely before storing it in the fridge. If leaving it in the pie pan, cover leftovers with plastic wrap or aluminum foil and refrigerate for up to four days. You can also slice what’s left of the quiche and store the slices in an airtight container. To freeze leftovers, portion and wrap the pieces in aluminum foil, then place them in a freezer-safe container. They will remain fresh for up to a month.

How To Reheat Leftovers

Bring refrigerated slices to room temperature while you preheat your oven to 350°F. Thaw frozen slices overnight in the fridge. Then, cover the crust with aluminum foil or a pie shield and reheat for fifteen minutes or until steaming. In a pinch, you can reheat leftovers in your microwave, but be warned, the texture will become slightly rubbery.

Overhead shot of a slice of Quiche Lorraine on a white plate with a fork in it.
Overhead shot of a slice of Quiche Lorraine being lifted out of the pie plate.
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Easy Quiche Lorraine

You're going to love this silky, savory, and ridiculously Easy Quiche Lorraine! The puff pastry crust makes it absolutely effortless!
Course Breakfast, Brunch, Dinner, Lunch
Cuisine French
Total Cost $10.13 recipe / $1.27 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 slices
Calories 446kcal

Ingredients

  • 1 sheet puff pastry $3.25
  • 4 strips bacon $1.00
  • 1 yellow onion, diced $0.41
  • 1 clove garlic, minced $0.08
  • 2 cups shredded Swiss cheese $2.15
  • 4 oz cream cheese $1.10
  • 1/4 cup heavy cream, plus more for brushing crust edges $0.42
  • 1/4 cup milk $0.17
  • 5 eggs, lightly beaten $1.33
  • 1/4 tsp ground nutmeg $0.10
  • 1/2 tsp salt $0.04
  • 1/4 tsp Freshly cracked black pepper $0.02
  • 2 Tbsp chopped fresh Italian parsley for garnish (optional) $0.06

Instructions

  • Set a rack in the middle of your oven and preheat it to 425°F. Next, roll the puff pastry into an 11-inch square and transfer it to a 9-inch diameter pie plate. Then puncture the bottom of the puff pastry a few times with a fork and trim the edges.
  • Cover the puff pastry with a sheet of parchment paper and add a pound of dry beans or pie weights. Then, cover the edges of the pastry with a pie shield or ring made of aluminum foil to prevent them from burning. Bake for fifteen minutes.
  • While the puff pastry par-bakes set a heavy-bottomed skillet over medium heat. Add the bacon strips and cook until crispy. Next, chop the bacon into bits. Set aside the chopped bacon and reserve the drippings.
  • Remove the puff pastry from the oven. Carefully remove the pie shield. Then carefully remove the parchment paper with the beans or pie weights.*
  • Cook the onion in the bacon drippings until translucent (about 2 minutes). Next, add the garlic clove and cook until fragrant (about 1 minute).
  • In a large bowl, beat the cream cheese, heavy cream, and milk until smooth.
  • Add the eggs, nutmeg, salt, and freshly ground pepper. Finally, set aside 2 tablespoons of chopped bacon for garnish and add the rest to the filling.
  • Pour the filling into the prebaked crust. Brush the crust with 1 teaspoon of heavy cream.
  • Cover the edges of the quiche with a pie shield or aluminum foil ring. Bake until the crust is golden brown and the filling sets, about 25 minutes. Remove the pie shield and cool the quiche for 10 minutes before serving. Finally, garnish with remaining bacon bits and chopped Italian parsley.*

See how we calculate recipe costs here.

Notes

*Dry beans can be cooled, stored in an air-tight container, and reserved for future use as pie weights.
*You will know the quiche has set when you insert a toothpick in the center and it comes out clean.

Nutrition

Serving: 1slice | Calories: 446kcal | Carbohydrates: 17g | Protein: 16g | Fat: 35g | Sodium: 434mg | Fiber: 1g
Overhead shot of Quiche Lorraine in a pie plate.

How to Make Quiche Lorraine – Step by Step Photos

Overhead shot of puff pastry being trimmed.
Set a rack in the middle of your oven and preheat it to 425°F. Next, roll 1 sheet of puff pastry into an 11-inch square. Transfer the puff pastry to a 9-inch diameter pie plate. Trim the edges.
Overhead shot of dry beans/ pie weights being added to the parchment paper-lined sheet of puff pastry.

Cover the puff pastry with a sheet of parchment paper and add a pound of dry beans or pie weights. Next, cover the edges of the pastry with a pie shield or ring made of aluminum foil to prevent them from burning. Bake for fifteen minutes.

Overhead shot of bacon frying in a pan.

While the puff pastry par-bakes set a heavy-bottomed skillet over medium heat. Add the 4 strips of bacon and cook until crispy. Next, chop the bacon into bits. Set aside the chopped bacon and reserve the drippings.

Overhead shot of beans being removed from par-baked crust.

Remove the puff pastry from the oven and carefully remove the pie shield and the parchment paper with the dry beans/pie weights. The beans can be cooled, stored in an airtight container, and reused for future preparations.

Overhead shot of onions and garlic being cooked in a pan with bacon drippings.

Next, cook 1 diced yellow onion in the bacon drippings until translucent (about 2 minutes). Then, add 1 minced garlic clove and cook until fragrant (about 1 minute).

Overhead shot of whipped cream cheese, heavy cream, and milk.

In a large bowl, beat 4 ounces of cream cheese, 1/4 cup of heavy cream, and 1/4 cup of milk until smooth.

Overhead shot of quiche ingredients in a bowl.

Add the 5 eggs, ¼ teaspoon of nutmeg, ½ teaspoon of salt, and ¼ teaspoon of freshly ground pepper. Next, set aside 2 tablespoons of bacon for garnish and add the rest of the chopped bacon into the filling.

Overhead shot of cream being brushed on puff pastry.
Finally, pour the filling into the prebaked crust. Then, brush the edges of the crust with 1 teaspoon of heavy cream.
Overhead shot of Quiche Lorraine in a pie plate.
Cover the edges of the quiche with a pie shield or aluminum foil ring. Then bake until the crust is golden brown and the filling sets, about 25 minutes. You will know the filling has set when you insert a toothpick in the middle and it comes out clean. Cool for 10 minutes before serving. Finally, garnish with remaining bacon bits and chopped Italian parsley.
Side shot of a slice of Quiche Lorraine being lifted out of the pie plate.

More Easy Quiche and Frittata Recipes

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