Description
This classic Chicken Cordon Bleu recipe features tender chicken breasts stuffed with savory ham and melted Swiss cheese, coated in a flavorful seasoned breadcrumb crust, and baked to golden perfection. Served with a creamy Dijon mustard sauce, it’s a perfect dish for an elegant dinner or a comforting family meal.
Ingredients
Scale
Chicken and Filling
- 4 large boneless, skinless chicken breasts
- 4 slices ham
- 4 slices Swiss cheese
Breading
- 1 ½ cups Panko breadcrumbs
- ½ teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- ½ cup butter, melted
Sauce
- ¼ cup butter
- 2 tablespoons all-purpose flour
- ¾ cup milk
- ½ tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
Instructions
- Preheat Oven and Prepare Chicken: Preheat your oven to 350°F (175°C). Butterfly each chicken breast by slicing horizontally through the middle without cutting all the way through, then open the breast flat like a book. Place between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin until the chicken is an even thin layer. Season lightly with salt and pepper.
- Fill and Roll Chicken: Place one slice of ham and one slice of Swiss cheese on each flattened chicken breast. Carefully roll the chicken tightly around the filling to enclose it completely.
- Bread Chicken: Combine the panko breadcrumbs, Italian seasoning, onion powder, garlic powder, salt, and pepper in a shallow bowl. Set up a breading station with melted butter in one bowl and the breadcrumb mixture in another. Dip each rolled chicken breast into the melted butter, then coat thoroughly in the breadcrumb mixture. Place the coated chicken rolls on a parchment-lined baking sheet.
- Bake Chicken: Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden brown and crispy.
- Make Sauce: While the chicken bakes, melt ¼ cup butter in a saucepan over medium heat. Stir in the flour and cook for about 1 minute. Gradually whisk in the milk until smooth. Add Dijon mustard and Worcestershire sauce, then season with salt to taste. Cook until the sauce thickens slightly, stirring frequently.
- Serve: Spoon the creamy Dijon sauce over the baked chicken cordon bleu rolls and serve immediately for a deliciously satisfying meal.
Notes
- Use a meat thermometer to ensure chicken is cooked safely to 165°F internal temperature.
- For extra crispiness, broil for 1-2 minutes at the end of baking, watching closely to avoid burning.
- Can substitute Swiss cheese with Gruyère for a richer flavor.
- Prepare the sauce while the chicken bakes to save time.
- Chicken breasts should be pounded evenly thin to ensure even cooking and prevent drying out.
