Description
Chicken Cordon Bleu is a classic French-American dish featuring tender chicken breasts stuffed with savory ham and Swiss cheese, breaded, and baked to golden perfection. This recipe includes an optional creamy Dijon mustard sauce to elevate the flavors, making it an impressive yet accessible main course perfect for family dinners or special occasions.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 4 slices ham
- 4 slices Swiss cheese
- 1/2 cup all-purpose flour
- 2 eggs (beaten)
- 1 cup breadcrumbs (plain or panko)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter (melted or for pan-frying)
- toothpicks
Optional Dijon Cream Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 teaspoon Dijon mustard
- 1/4 cup grated Parmesan cheese
- salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken.
- Prepare Chicken Breasts: Place each chicken breast between two sheets of plastic wrap and pound evenly to about 1/4-inch thickness using a meat mallet to create an even surface for stuffing.
- Assemble Rolls: Lay one slice of ham and one slice of Swiss cheese on each flattened chicken breast. Roll up tightly and secure the seam with toothpicks to hold the stuffing inside during cooking.
- Prepare Breading Stations: Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder, salt, and black pepper for seasoning.
- Coat Chicken Rolls: Dredge each chicken roll first in flour, shake off excess, then dip in beaten egg, and finally coat evenly with the seasoned breadcrumb mixture.
- Brown the Rolls: Optionally, you can pan-fry the coated rolls in a skillet with 2 tablespoons of melted butter for 2–3 minutes per side until golden, then transfer them to a greased baking dish. Alternatively, you can place them directly in the dish and drizzle with melted butter.
- Bake: Bake the chicken rolls in the preheated oven for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Prepare Optional Sauce: In a small saucepan, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of flour and cook for 1 minute. Gradually whisk in 1 cup milk and cook until slightly thickened. Add 1 teaspoon Dijon mustard, 1/4 cup grated Parmesan cheese, and salt and pepper to taste. Simmer until smooth.
- Serve: Remove toothpicks from the chicken rolls, plate them hot, and drizzle with the optional Dijon cream sauce before serving.
Notes
- You can prepare and roll the chicken breasts ahead of time and refrigerate them until ready to bake to save time.
- Try different cheese varieties such as Gruyère or provolone for a variation in flavor.
- Ensure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
- For a crispier crust, use panko breadcrumbs.
