Mason Jar Chicken Cordon Bleu

I know, I know, this is getting ridiculous! Enough with the jars already Robin Sue. Here’s the issue: my kids love Chicken Cordon Bleu and ask for it for lunch, after school snacks, and dinner. Ever since visiting Germany, they are addicted to this dish. I am thrilled they like it, I mean it is a filling meal, and full of protein. But how do I have some constantly on hand to support their love of Chicken Cordon Bleu?

THE JAR.

After making these and jumping for joy at how simple they are to pack for my kids’ lunches, I discovered how lovely they would be for a formal dinner party, placed on a large white platter, and decorated with fresh herbs. Can you picture it too?

Let’s do it…

Lay 6 chicken breast cutlets out on a piece of plastic wrap so that they touch and overlap a bit. If you do not have chicken cutlets, take 3 chicken breasts and fillet them into 2 cutlets each. My chicken weighed 1 3/4 pounds.

Cover with plastic wrap and using a meat tenderizer pound meat into one big sheet of chicken.

Sprinkle with about 1 tsp. Kosher salt and some fresh cracked black pepper.

Cover chicken with smoked ham slices. I like an organic, uncured ham from my local deli. I used 8 ounces of ham, or 9 slices.

Top with about 10 slices of Swiss cheese and using the plastic wrap and working from the farthest side, start rolling the chicken roll towards you. This will not be perfect, do not cry!

Once you get the chicken into a log shape, cut into 8 even slices which are about 1 1/2-1 3/4 inches thick. Place each spiral down into a greased 8 ounce wide-mouth mason jar.

Mix 1 stick melted butter with 1 tsp. Kosher salt, black pepper, 1 T. parsley flakes, and 1 1/2 cups Panko Bread Crumbs- must be panko as they stay crispy. Divide the crumbs evenly over the 8 chicken jars, about 3 tablespoons each. Place jars on a cookie sheet.

Bake at 375 degrees for 40 minutes. About 20 minutes into baking, I tented my jars with foil to prevent the crumbs from burning, then removed the foil about 5 minutes from the end time. Remove from oven and cool completely on wire rack. Lid and store in the refrigerator until ready to eat. These will freeze well.

I sent these to school with my kids this morning with a plate…

And a fork…

And a knife.

Mason Jar Chicken Cordon Bleu
6 Chicken breast cutlets, about 1 3/4 pounds
1 tsp. Kosher salt
1/2 tsp. black pepper
9 slices smoked ham, 8 ounces
10 slices Swiss cheese, about 10 ounces
1 stick or 1/2 cup melted unsalted butter
1 tsp Kosher salt
1/2 tsp black pepper
1 T. parsley flakes
1 1/2 cups Plain Panko bread crumbs, no substitutions

Lay 6 chicken breast cutlets out on a piece of plastic wrap so that they touch and overlap a bit. If you do not have chicken cutlets, take 3 chicken breasts and fillet them into 2 cutlets each. Cover with plastic wrap and using a meat tenderizer pound meat into one big sheet of chicken. Sprinkle with about 1 tsp. Kosher salt and some fresh cracked black pepper. Cover chicken with smoked ham slices. Top with about 10 slices of Swiss cheese and using the plastic wrap and working from the farthest side, start rolling the chicken roll towards you. This will not be perfect, do not cry! Once you get the chicken into a log shape, cut into 8 even slices which are about 1 1/2-1 3/4 inches thick. Place each spiral down into a greased 8 ounce wide-mouth mason jar ***see note below about this particular recipe and using these jars.   Mix melted butter with Kosher salt, black pepper, parsley flakes, and Panko Bread Crumbs- must be panko as they stay crispy. Divide the crumbs evenly over the 8 chicken jars, about 3 tablespoons each. Place jars on a cookie sheet. Bake at 375 degrees for 40 minutes. About 20 minutes into baking, I tented my jars with foil to prevent the crumbs from burning, then removed the foil about 5 minutes from the end time. Remove from oven and serve immediately, or cool completely on wire rack. Lid and store in the refrigerator until ready to eat. These will freeze well. Serves 8.

Note- To reheat, remove lid and place in the microwave and heat for 2 minutes on HALF power. (If you freeze these, remove from freezer, and defrost in fridge overnight.) Turn over on a plate and enjoy. Or if you would like the crumbs on top, use two forks and lift the Cordon Bleu from the jars being sure to pour that wonderful juice overtop each serving.

***NOTE- I have been using the 8 ounce Kerr widemouth canning jars for this and like other readers find that these particular jars break easily- sometimes even in the dishwasher I have noticed the  bottom may crack.    So for safety sake, pop the little chicken bundles down into large greased muffin tins to bake.  The little chicken bundles are quite portable and still make great lunches for on the go.

Tomorrow my kids will go to school with these Eggnog Muffins in their lunch. Baking them in these 4 ounce little jelly Mason Jars takes 18 minutes. The muffins, not the kids- they take longer and require bigger jars.

I am THANKFUL for MY FAMILY!


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43 Comments

  1. avatar Big Dude
    Posted 11/09/2011 at 8:00 AM | Permalink

    "I know, I know, this is getting ridiculous!" I woundn't go that far, you're just getting very creative. Perhaps someday, you'll do pheasant and it will truely be under glass. The cordon blue looks delicious and your kids are very lucky.

  2. avatar highplainsdrifters
    Posted 11/09/2011 at 9:26 AM | Permalink

    that actually looks even better than the mason jar variety. glass is re-usable … plastic is not … so maybe some fancy restaurant will move away from the sous-vide cooking fad and pick up mason jars?

  3. avatar Anonymous
    Posted 11/09/2011 at 9:32 AM | Permalink

    I hope your kids also don't return home with detention/suspension/expulsion. Many parents don't think about it but lots of schools have no tolerance policies on knives. Even table knives. Please give the school a call to make sure it is ok (that is, if you dont know for sure).

  4. avatar Robin Sue
    Posted 11/09/2011 at 9:41 AM | Permalink

    Anon- No worries, we go to a small private school and the butter knife is ok for them to bring. Other schools not so much, and would be a huge problem, so their Cordon Bleu should be cut prior to taking to school- but then the glass could be an issue too. Thanks!

  5. avatar Dave
    Posted 11/09/2011 at 10:32 AM | Permalink

    In my next life, I want to come back as 1 of Robin Sue's children.

  6. avatar Robin Sue
    Posted 11/09/2011 at 11:26 AM | Permalink

    Dave- Yes but in this life you are a dear friend, I feed friends too!

  7. avatar Sheila
    Posted 11/09/2011 at 6:30 PM | Permalink

    Holy Cow, I'm in love! These look fabulous and one of my absolute favorite things to eat ever. I think when I start MJM, I will start with this.

  8. avatar Anonymous
    Posted 11/09/2011 at 6:50 PM | Permalink

    No no! I totally love your Mason Jar Meals! As a graduate student, I've taken a lot of pleasure in reading all of these recipes and dreaming up ways I can actually incorporate these into my own busy schedule. It's a lot more fun to read your blog posts knowing it's feasible for me to do them, instead reading about beautiful, but uber-complicated, 10+ step recipes that require lots of prep on other blogs (maybe these are for after I graduate and find a job… =/).

  9. avatar Candace
    Posted 11/09/2011 at 8:27 PM | Permalink

    I love Chicken Cordon Bleu. These are unbelievably cute! What a great idea!

  10. avatar FOODalogue
    Posted 11/09/2011 at 8:36 PM | Permalink

    Hah…I was wondering about the knife too.

    In my next life, I want to be one of your children!

  11. avatar Heather (Heather's Dish)
    Posted 11/09/2011 at 9:17 PM | Permalink

    hey, don't stop with the jar things…i'm kind of obsessed with reading about them and trying to convince my hubby we need MORE JARS MORE JARS MORE JARS!

    he's not there yet, but we're working on it :)

  12. avatar Biz
    Posted 11/10/2011 at 12:14 PM | Permalink

    I never get sick of your mason jar dishes – this one is genius!

    I have to tell you, I have so much more energy now that I've cut out grains and dairy and get my workouts done before work – loving it!

    (I sneaked a peak on my scale – am down 1.4 pounds just since Monday!)

    Question: Have you heard of TABATA?

  13. avatar Jenn@slim-shoppin
    Posted 11/11/2011 at 11:43 PM | Permalink

    I love things in jars – don't stop Robin Sue!! SO creative!!!

    So any mason jar can be baked in an oven?? What about baby food jars??

  14. avatar Pattie @ Olla-Podrida
    Posted 11/12/2011 at 12:39 AM | Permalink

    Ridiculous? Bring it on! I am loving all of these great ideas and can't wait to implement them when I have the next ladies craft luncheon. This looks delicious.

  15. avatar Penny
    Posted 11/12/2011 at 8:35 AM | Permalink

    Brilliant as always. I wonder if you wake up in the middle of the night with new ideas. You could start a whole new line of Lunchables!

  16. avatar sophiesfoodiefiles
    Posted 11/12/2011 at 5:58 PM | Permalink

    thanks to your kids & thanks to you we are happy that you make this tasty recipe! Yum & a very original idea!!

  17. avatar Jennifer
    Posted 12/01/2011 at 3:15 AM | Permalink

    Never stop with the jars!! Please! This stuff is amazing! As a graduate student who is always busy, never at home, and constantly forced to buy fast food meals, these jars are a life-saver!!!!

  18. avatar Robin Sue
    Posted 12/01/2011 at 11:03 AM | Permalink

    Jennifer- Thank you! I will keep adding ideas as they come to me!

  19. avatar Racheldyanne
    Posted 12/15/2011 at 8:50 PM | Permalink

    I stumbled across your blog through Pinterest…your Mason jar meals are BRILLIANT! I've got these little beauties in the oven right now. I'm so excited to taste one :) Keep on writing more; I LOVE them!

  20. avatar Christine
    Posted 02/22/2012 at 8:32 PM | Permalink

    Mine are in the oven right now!!

  21. avatar Robin Sue
    Posted 02/22/2012 at 8:55 PM | Permalink

    Christine- Enjoy! Let me know how it goes.

  22. avatar Shelley
    Posted 04/26/2012 at 10:09 AM | Permalink

    Can these also be frozen prior to cooking, and thawed before putting in the oven?

    • avatar Robin Sue
      Posted 04/27/2012 at 8:07 AM | Permalink

      I think they could be. Or baked and frozen, then defrosted and heated too. Either way.
      Enjoy!
      Robin Sue

  23. avatar Andrew
    Posted 08/21/2012 at 7:23 AM | Permalink

    Genius.

    I have been wondering, do you think a crust on side and/or bottom of jar could stay crisp?

    I’m thinking crumbs + butter (to hold shape) and press them against side of jar…

    • avatar Robin Sue
      Posted 08/21/2012 at 8:51 AM | Permalink

      Andrew,
      This does make its own juice/gravy so the crust anywhere but on top would get soggy. I hope you try the recipe and like it!
      Enjoy!
      Robin

  24. avatar Generosa
    Posted 01/23/2013 at 4:01 PM | Permalink

    Thanks for this recipe! Did you happen to try it in a larger size, using a pint jar instead of an 8oz jar? Any idea how that would affect cooking times?
    Thanks for your reply!

    • avatar Robin Sue
      Posted 01/24/2013 at 8:51 AM | Permalink

      I have not tried the larger jar. You may have to lower the temp and cook it longer. May be worth a try for a larger portion, or serve 2 smaller portions;-)

  25. avatar Karen E
    Posted 02/02/2013 at 10:01 PM | Permalink

    Just made these tonight. Wonderful. Everyone liked them. Made a couple of changes. I brushed a couple of teaspoons of Dijon mustard on the chicken before putting on the ham and cheese. I made a sauce of 1 cup whipping cream, 1/2 cup white wine, 2 teaspoons Dijon mustard and a tablespoon of chopped fresh tarragon. I put a couple of tablespoons in the bottom of each jar. I have a few jars leftover that I will put in the freezer and save for lunch.

    My hope with your recipes is finding things for lunch. I hate lunch and finding things like this helps make it better :-)

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