Name: Chicken Cordon Bleu Recipe
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: French-American
Ingredients: 4 whole boneless skinless chicken breasts (6 oz each); 1 teaspoon salt (for seasoning); 1/2 teaspoon black pepper (for seasoning); 4 slices deli ham (thick sliced preferred); 8 ounces Swiss cheese (sliced); 1/2 cup all purpose flour (for coating); 1/2 teaspoon onion powder (for flour mixture); 1/2 teaspoon garlic powder (for flour mixture); 2 large eggs (beaten); 2 cups panko breadcrumbs (for coating); 2 tablespoons unsalted butter; 2 tablespoons all purpose flour; 2 cups whole milk; 2 tablespoons Dijon mustard; 1/2 cup Swiss cheese (shredded, optional); 2 tablespoons fresh parsley (chopped, for garnish)

Introduction

Chicken Cordon Bleu is a classic dish featuring tender chicken breasts wrapped around ham and Swiss cheese, then baked to golden perfection. This recipe offers a creamy Dijon sauce that perfectly complements the crispy coating and savory filling, making it a favorite for family dinners or special occasions.

The image shows slices of rolled chicken breast layered with pink ham and melted light yellow cheese inside, all coated with a crispy golden-brown breaded crust on the outside. The chicken roll slices are arranged in a row on a white plate, with bits of chopped green herbs sprinkled on top. To the side, there is a small pile of fresh green leafy salad. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless skinless chicken breasts (6 oz each)

1 teaspoon salt (for seasoning)

1/2 teaspoon black pepper (for seasoning)

4 slices deli ham (thick sliced preferred)

8 ounces Swiss cheese (sliced)

1/2 cup all purpose flour (for coating)

1/2 teaspoon onion powder (for flour mixture)

1/2 teaspoon garlic powder (for flour mixture)

2 large eggs (beaten)

2 cups panko breadcrumbs (for coating)

2 tablespoons unsalted butter (for sauce)

2 tablespoons all purpose flour (for sauce)

2 cups whole milk (for sauce)

2 tablespoons Dijon mustard (for sauce)

1/2 cup Swiss cheese (shredded, optional)

2 tablespoons fresh parsley (chopped, for garnish)

Instructions

Step 1: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, flatten the chicken evenly to about 1/2 inch thickness.

Step 2: Remove the top layer of plastic wrap. Season both sides of each chicken breast with salt and black pepper. Then, layer one slice of ham and a few slices of Swiss cheese on each breast.

Step 3: Carefully roll each chicken breast tightly to enclose the filling, using plastic wrap to help keep everything together as you roll. Wrap each roll tightly in plastic wrap.

Step 4: Refrigerate the wrapped chicken rolls for at least 30 minutes to prevent filling from leaking during cooking.

Step 5: Preheat your oven to 350°F (175°C). Set up your breading station with three shallow bowls: one with a mixture of flour, onion powder, and garlic powder; one with beaten eggs; and one with panko breadcrumbs.

Step 6: Remove plastic wrap from the chicken rolls. Coat each roll first in the flour mixture, then dip in the beaten eggs, and finally press into the panko breadcrumbs to cover evenly.

Step 7: Place the breaded chicken rolls on a baking sheet lined with parchment paper. Bake for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the coating is golden and crisp.

Step 8: Meanwhile, prepare the sauce by melting the butter in a saucepan over medium heat. Whisk in the 2 tablespoons of flour and cook for 1 to 2 minutes. Gradually add the milk, whisking constantly until the sauce thickens.

Step 9: Stir in the Dijon mustard and, if using, shredded Swiss cheese. Continue stirring until the cheese melts and the sauce is smooth and creamy.

Step 10: Once the chicken is baked, slice each roll to reveal the layers of ham and cheese inside. Drizzle with the creamy Dijon sauce and garnish with chopped fresh parsley before serving.

Tips & Variations

Use thick-sliced ham for a heartier filling that holds up well during rolling and baking.

To ensure even cooking, pound the chicken breasts evenly and avoid overstuffing.

For extra crunch, toast the panko breadcrumbs lightly before coating the chicken.

You can substitute Swiss cheese with Gruyère for a slightly nuttier flavor.

Make the sauce ahead of time and gently rewarm before serving for convenience.

FAQs

Can I freeze Chicken Cordon Bleu?

Yes, you can freeze the prepared but uncooked chicken rolls. Wrap them tightly and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before breading and baking as directed.