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Chicken Cordon Bleu Lasagna

If you're looking for an indulgent dinner to whip up for friends and family, this is the dish for you. Layered with crispy breaded chicken, ham, lasagna noodles, and delicious cheese sauce, this lasagna is packed with flavor and sure to impress everyone.

by Katie Aubin and Codii Lopez

Total Time

1 hr 15 min

1 hr 15 min

Prep Time

30 minutes

30 min

Cook Time

45 minutes

45 min

Total Time

1 hr 15 min

1 hr 15 min

Prep Time

30 minutes

30 min

Cook Time

45 minutes

45 min

Ingredients

for 10 serving

  • 2 lb
    boneless, skinless chicken breasts (910 g)
  • 2 teaspoons
    kosher salt, plus more to taste
  • 1 ½ teaspoons
    pepper, plus more to taste
  • ½ cup
    all-purpose flour (60 g)
  • 4 teaspoons
    dried oregano, divided
  • 4 teaspoons
    onion powder, divided
  • 4 teaspoons
    dried basil, divided
  • 4 teaspoons
    garlic powder, divided
  • 2 large eggs
  • 2 cups
    panko bread crumbs, divided (230 g)
  • ½ cup
    canola oil (120 mL)
  • 8 slices deli ham
  • ¼ cup
    shredded gruyère cheese (25 g)
  • 8 lasagna noodles, oven-ready
  • fresh parsley, finely chopped, for garnish

Cheese Sauce

  • 6 tablespoons
    unsalted butter
  • 6 tablespoons
    all-purpose flour
  • 4 cups
    warm milk (960 mL)
  • 1 ½ cups
    shredded gruyère cheese (150 g)
  • 1 ½ cups
    swiss cheese, shredded (150 g)
  • 2 teaspoons
    kosher salt

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Preparation

  1. Preheat the oven to 350°F (180°C).
  2. Slice the chicken breasts in half into cutlets and season with salt and pepper.
  3. In a medium bowl, whisk together the flour, salt, pepper, 2 teaspoons oregano, 2 teaspoons onion powder, 2 teaspoons basil, and 2 teaspoons garlic powder.
  4. In another medium bowl, beat the eggs.
  5. In another medium bowl, combine 1½ cups (75 G) of panko bread crumbs, the remaining 2 teaspoons garlic powder, 2 teaspoons basil, 2 teaspoons onion powder, and 2 teaspoons oregano.
  6. In a large skillet, heat the canola oil over medium-high heat.
  7. Bread the chicken cutlets by coating in the flour mixture, then in the egg, and finally in the panko.
  8. Working in batches, fry the breaded cutlets in the hot oil for 2 minutes on each side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
  9. Make the cheese sauce: In a small saucepan over medium heat, whisk together the butter and flour. Cook until the flour is golden brown, about 2 minutes.
  10. Slowly whisk in the warm milk until fully incorporated. Bring to a boil, then reduce the heat to low and simmer until thickened, about 3 minutes.
  11. Turn off the heat and whisk in the Gruyère and Swiss cheeses until completely melted. Add the salt and stir to combine.
  12. Spread about ⅓ of the sauce in the bottom of a 9x13-inch (22x30 cm) baking dish. Top with 4 lasagna noodles, 4 chicken cutlets, and 4 slices of ham. 13. Repeat to make another layer and then top with the remaining sauce.
  13. Sprinkle the remaining ½ cup (25 G) of panko bread crumbs and the Gruyère cheese over the top.
  14. Bake for 45-50 minutes, or until the top is golden brown and crispy.
  15. Garnish with chopped parsley and serve.
  16. Enjoy!
 

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