Bacon-Swiss Chicken Cordon Bleu with Apple Ale Cream

Name: Bacon-Swiss Chicken Cordon Bleu with Apple Ale Cream
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: French, Swiss, American
Ingredients: 12 oz Apple Beer; 1.5 cups Bread Crumbs; 8 slices Center-Cut Bacon; 1 tsp Chicken Bouillon; 2 tbsp Cornstarch; 2 whole Eggs; 1 cup Milk; 1 tbsp Minced Garlic; 0.33 cup Salted Butter; 4 oz Skin-On Boneless Chicken Breast; 16 oz Sliced Mushrooms; 8 slices Sliced Swiss Cheese

Dinner 🍽️Lunch 🥪 French 🇫🇷Swiss 🇨🇭American High-Protein 💪Comfort-Food

This Bacon-Swiss Chicken Cordon Bleu with Apple Ale Cream pairs juicy chicken with smoky bacon and melty Swiss cheese for a rich, comforting bite. A silky apple-ale cream sauce adds a gentle sweetness and tang that balances the savory layers. Perfect for a cozy dinner or a special weekend meal when you want something hearty and memorable.

Prep20 mins
Cook40 mins
Serves4
DifficultyMedium

1

Preheat the oven to 400 degrees F (200 degrees C). Put the chicken in the freezer until slightly firm, about 15 minutes.
2

Meanwhile, place the bacon in a large skillet and cook over medium-high heat, turning now and then, until evenly browned and crisp, about 10 minutes. Drain the bacon on paper towels and, once cool, cut the slices in half.
3

Add the mushrooms and garlic to the bacon drippings and cook over medium-high heat, stirring occasionally, for about 2 minutes.
4

Stir 1/2 of the ale with 1 tablespoon cornstarch in a small bowl. Pour into the mushroom mixture; cook and stir until slightly thickened, 2 to 3 minutes. Take off the heat and set aside.
5

Combine the milk and butter in a saucepan over medium heat; cook until the butter melts and the mixture is warm. Mix the remaining beer with the remaining cornstarch in a small bowl; add to the milk mixture along with the chicken bouillon. Cook and stir until slightly thickened, 3 to 5 minutes. Remove from the heat and blend with the mushroom mixture.
6

Preheat the oven to 400 degrees F (200 degrees C). Line a casserole dish with parchment paper.
7

Put the eggs in a pie plate and beat with a fork until blended. Place the bread crumbs in a separate pie plate.
8

Take the chicken out of the freezer. Cut a small pocket in each breast; do not cut all the way through or the cheese will leak during baking. Divide the bacon and Swiss cheese evenly and stuff into the chicken breasts. Immediately dip in the beaten egg, then dredge in the bread crumbs. Place in the prepared casserole dish.
9

Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C).
10

Just before the chicken is done, warm the cream sauce on the stove.
11

Plate the chicken and spoon the warm sauce over each portion.