Description
Chicken Cordon Bleu is a classic comfort dish featuring tender chicken breasts stuffed with ham and Swiss cheese, breaded and baked to golden perfection. This French-inspired American favorite is elevated with an optional creamy Dijon sauce, making it a perfect meal for family dinners or special occasions.
Ingredients
Scale
Main Ingredients
- 4 boneless, skinless chicken breasts
- 4 slices Swiss cheese
- 4 slices ham
- ½ cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup breadcrumbs (regular or panko)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil or melted butter (for drizzling or brushing)
Optional Dijon Cream Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 tablespoon Dijon mustard
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Prepare Chicken: Preheat the oven to 375°F (190°C) and lightly grease a baking dish. Place each chicken breast between two sheets of plastic wrap and pound to about ¼-inch thickness using a meat mallet or rolling pin. Remove the plastic wrap.
- Assemble Roll-Ups: Layer one slice of ham and one slice of Swiss cheese onto each flattened chicken breast. Roll the chicken tightly, tucking in the sides where possible, and secure each roll with toothpicks.
- Breading Station: Set up three shallow dishes: one with flour, one with the beaten eggs, and one with breadcrumbs mixed with garlic powder, salt, and pepper. Dredge each chicken roll first in the flour, then dip in the eggs, and finally coat evenly with the breadcrumb mixture.
- Bake Chicken: Place the breaded chicken rolls seam-side down in the prepared baking dish. Drizzle lightly with olive oil or melted butter. Bake for 25–30 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C). Remove toothpicks before serving.
- Make Optional Dijon Cream Sauce: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk and cook until the sauce thickens, about 3–4 minutes. Stir in Dijon mustard and grated Parmesan cheese, and season with salt and pepper. Serve warm over sliced chicken.
Notes
- This dish can also be air-fried or pan-fried if preferred.
- Try using prosciutto instead of ham for a gourmet twist.
- Pairs well with roasted vegetables or mashed potatoes for a complete meal.
