Description
Chicken Cordon Bleu is a classic dish featuring tender chicken breasts stuffed with savory ham and melty Swiss cheese, coated in a crispy breadcrumb crust, and finished with a creamy Dijon mustard sauce. This recipe delivers a perfect balance of textures and flavors, ideal for a comforting yet elegant meal.
Ingredients
Scale
Chicken and Filling
- 4 boneless, skinless chicken breasts
- 4 slices of deli ham (thinly sliced)
- 4 slices of Swiss cheese (or mozzarella, provolone)
Breading
- 1 cup all-purpose flour (for dredging)
- 2 large eggs, beaten (for egg wash)
- 2 cups breadcrumbs (Panko breadcrumbs work best)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese (optional)
Cooking
- 2 tablespoons butter (for frying)
Sauce
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon butter
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Flatten each chicken breast to an even thickness of about 1/2-inch using a meat mallet or rolling pin. Lay the breast flat, place one slice of ham and one slice of cheese on top, then roll the chicken tightly around the filling. Secure each roll with toothpicks to keep everything intact during cooking.
- Bread the Chicken: Set up three shallow bowls with flour, beaten eggs, and the breadcrumb mixture (breadcrumbs combined with garlic powder, onion powder, salt, pepper, and Parmesan cheese if using). Dredge each rolled chicken breast first in the flour, shaking off the excess, then dip into the egg wash, and finally press into the breadcrumb mixture ensuring an even coating all around.
- Pan Fry: Heat 2 tablespoons of butter in a large skillet over medium heat. Add the breaded chicken rolls and cook for 4-5 minutes on each side until they turn golden brown and crispy.
- Bake to Finish: Transfer the browned chicken chicken rolls to a preheated oven at 350°F (175°C). Bake for 15-20 minutes or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked.
- Make the Sauce: In a saucepan, melt 1 tablespoon of butter over medium heat. Whisk in the heavy cream, chicken broth, and Dijon mustard. Allow the mixture to simmer gently until it thickens slightly. Season with salt and pepper to taste.
- Serve: Remove toothpicks from the chicken rolls. Plate the Chicken Cordon Bleu and drizzle with the creamy mustard sauce. Serve with your choice of sides such as steamed vegetables or a fresh salad.
Notes
- Flattening the chicken breasts ensures even cooking and easier rolling.
- Using Panko breadcrumbs adds extra crunch to the coating.
- Ensure the internal temperature of the chicken reaches 165°F for safe consumption.
- The sauce can be made ahead and gently reheated before serving.
- To make this gluten-free, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
