Chicken Cordon Bleu with a Stuffed Twist

Ingredients

• 4 (5 ounce) skinless, boneless chicken breast halves
• 8 slices bacon
• 1 (16 ounce) package sliced fresh mushrooms
• 1 tablespoon minced garlic
• 1 (12 ounce bottle) apple ale, such as Red's®, divided
• 2 tablespoons cornstarch, divided
• 1 cup milk
• 1 teaspoon chicken bouillon granules
• 2 large eggs
• 1 ½ cups dry bread crumbs
• 8 thin slices Swiss cheese, cut in half

Step 1

Preheat your oven to 400°F (200°C). While it heats up, pop the chicken breasts in the freezer for about 15 minutes—this makes them easier to stuff. Meanwhile, cook the bacon in a large skillet over medium-high heat, turning it now and then until it’s nice and crispy, which should take around 10 minutes. Set the bacon aside on paper towels to drain, and once it’s cool, cut each slice in half.

Step 2

Using the bacon fat left in the skillet, toss in the mushrooms and garlic and cook for a couple of minutes until they’re softened. In a small bowl, mix half the ale with a tablespoon of cornstarch, then add this to the mushrooms. Keep stirring over medium heat until the sauce thickens slightly, about 2-3 minutes, then take it off the heat.

Step 3

Warm the milk and butter together in a saucepan until the butter melts and the mixture is warm. Mix the remaining ale with the rest of the cornstarch in a small bowl, then stir that into the milk along with the chicken bouillon. Cook gently, stirring often, until the sauce thickens, which should take 3 to 5 minutes. Combine this creamy sauce with your mushroom mixture and set it aside.

Step 4

Take the chicken out of the freezer and carefully cut a small pocket into each breast—be careful not to slice all the way through or the cheese will spill out while baking. Stuff each breast with the bacon and Swiss cheese, then dip them into beaten eggs, followed by a coating of bread crumbs. Place the stuffed chicken in a baking dish lined with parchment paper.

Step 5

Bake the chicken for about 20 minutes, or until it’s cooked through and no longer pink inside. To be sure, check that the internal temperature reaches 165°F (74°C). Just before serving, warm up the cream sauce on the stove. Serve the chicken with the sauce spooned over the top and enjoy!