Description

This classic Chicken Cordon Bleu recipe features tender, juicy chicken breasts stuffed with savory ham and Swiss cheese, coated in a crispy panko breading, and baked to golden perfection. Served with a creamy Dijon mustard sauce and garnished with fresh parsley, this dish offers a delightful combination of flavors and textures perfect for a comforting and elegant meal.

Ingredients

Scale

Chicken and Filling

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)

Coating

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)

Creamy Dijon Sauce

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)

Instructions

Flatten chicken evenly: Place each chicken breast between two sheets of plastic wrap and use a meat mallet to gently pound and flatten the chicken to an even 1/2 inch thickness to ensure even cooking and easier rolling.
Layer ham and cheese: Remove the top plastic wrap, then season both sides of the chicken breasts with salt and black pepper. Lay one slice of deli ham over each breast, followed by Swiss cheese slices to cover the ham evenly.
Roll tightly sealed: Using the plastic wrap to assist, carefully roll each chicken breast tightly around the ham and cheese to seal the filling inside. Wrap each roll securely with plastic wrap to maintain shape.
Chill to prevent leaking: Refrigerate the wrapped chicken rolls for at least 30 minutes to firm them up, which helps keep the filling contained during baking.
Organize breading station and preheat oven: Set up three separate bowls: one with a mixture of flour, onion powder, and garlic powder; one with beaten eggs; and one with panko breadcrumbs. Preheat your oven to 350°F (175°C).
Triple coat perfectly: Remove the plastic wrap from the chilled chicken rolls. Dredge each roll first in the seasoned flour mixture, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs, pressing gently so the coating adheres well.
Bake until golden and cooked through: Place the coated chicken rolls on a baking sheet lined with parchment paper. Bake in the preheated oven for 30-40 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden brown and crispy.
Prepare creamy Dijon sauce: While the chicken bakes, melt the unsalted butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until slightly golden. Gradually add the milk, stirring constantly until the sauce thickens. Remove from heat, then stir in Dijon mustard and shredded Swiss cheese until smooth and melted.
Slice and serve: Once the chicken is done, slice each roll to reveal the ham and melted cheese interior. Drizzle the creamy Dijon sauce over the slices and garnish with freshly chopped parsley before serving.

Notes

For easier rolling, use thick-sliced ham and Swiss cheese slices that melt well.
Chilling the rolled chicken helps keep the filling from leaking during baking.
Check internal temperature with a meat thermometer to ensure food safety.
The creamy sauce can be prepared ahead and reheated gently before serving.
Panko breadcrumbs create a crispier coating but regular breadcrumbs can be used as a substitute.
This dish pairs well with steamed vegetables, rice, or a fresh green salad for a complete meal.

Prep Time: 35 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: French-American

Keywords: Chicken Cordon Bleu, stuffed chicken, baked chicken, ham and cheese chicken, creamy Dijon sauce, easy dinner recipe