Description
This classic Chicken Cordon Bleu recipe features tender chicken breasts stuffed with savory ham and Swiss cheese, breaded with a flavorful panko and parmesan crust, then baked to golden perfection. Served with a creamy honey mustard Dijon sauce, it makes an elegant yet approachable main course perfect for dinner.
Ingredients
Scale
Chicken Cordon Bleu
- 4 (7 to 8 oz each) boneless chicken breasts
- 8 slices (12 oz) black forest ham, deli cut
- 8 oz shredded Swiss cheese
- 1/4 cup all-purpose flour
- Salt and black pepper
- 2 large eggs
- 1 cup heaping panko breadcrumbs
- 1/3 cup fine grated parmesan cheese (1.4 oz)
- 2 tsp chopped fresh thyme
- 1 Tbsp olive oil
- 1 Tbsp chopped fresh parsley
Dijon Cream Sauce
- 1 Tbsp butter
- 1 Tbsp minced garlic
- 1 1/4 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1 Tbsp dijon mustard
- 1 Tbsp prepared yellow mustard
- 1 Tbsp honey
- 2 tsp cornstarch mixed with 1 Tbsp low-sodium chicken broth
Instructions
- Pound Chicken: Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness of 1/4 inch using the flat side of a meat mallet, being careful not to tear the meat.
- Assemble Roll-ups: Lay two slices of ham over each chicken breast, then sprinkle with 1/2 cup shredded Swiss cheese, leaving a 1/2-inch border around the edges. Starting at the smaller end, roll the chicken tightly toward the opposite side, tucking in the ham and cheese ends as you roll.
- Chill Rolls: Wrap each rolled chicken piece snugly in plastic wrap, sealing the ends to form tootsie-roll shapes. Chill in the refrigerator for at least 30 minutes or up to 1 day to help maintain shape during cooking.
- Preheat and Prepare Baking Sheet: Preheat oven to 400 degrees Fahrenheit. Grease a rimmed 13x9 inch baking sheet with non-stick cooking spray or line with foil and spray for easier cleanup.
- Prepare Breading Stations: In a shallow dish, whisk the flour with salt and pepper. In a second shallow dish, whisk eggs with salt and pepper. In a third shallow dish, combine panko, parmesan, thyme, olive oil, salt, and pepper.
- Bread the Chicken: Remove chicken rolls from fridge and unwrap. Dredge each roll in the seasoned flour, shaking off excess. Dip into the egg mixture, letting excess drip off. Finally, coat thoroughly with the panko mixture, pressing to adhere.
- Bake Chicken: Arrange breaded chicken rolls on the prepared baking sheet. Bake in the preheated oven until internal temperature reaches 165 degrees Fahrenheit, about 35 minutes. Monitor browning and tent with foil if getting too dark.
- Prepare Sauce: While chicken bakes, melt butter in a medium saucepan over medium heat. Add garlic and sauté until fragrant and lightly golden, about 20 seconds. Add chicken broth and simmer until reduced to about half a cup, approximately 10 minutes.
- Finish Sauce: Stir in heavy cream, dijon mustard, yellow mustard, honey, and the cornstarch mixture. Whisk continuously until the sauce thickens. Season with salt and pepper to taste. Keep warm until serving.
- Serve: Let the chicken rest a few minutes after baking. Slice into medallions, arrange on plates, drizzle with the creamy honey mustard sauce, and garnish with chopped parsley.
Notes
- Sharp cheddar or Gruyere can be used instead of Swiss cheese for varied flavor.
- If cheese melts out during baking, plug gaps with crumpled aluminum foil to keep it contained.
- Monitor the chicken’s browning near the end of baking; cover with foil if it browns too quickly.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 140 mg
