Description
Chicken Cordon Bleu is a classic dish featuring tender chicken breasts stuffed with ham and Swiss cheese, then breaded and pan-fried to a golden crisp before finishing in the oven. Served with a creamy Dijon mustard sauce, this savory and comforting meal is perfect for an impressive yet easy-to-make dinner.
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 and Sauce
- 2 tablespoons butter (for frying)
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon butter
- Salt and pepper, to taste
Instructions
- Prepare Chicken: Flatten each chicken breast to an even thickness of about 1/2-inch using a meat mallet or rolling pin. Lay the flattened chicken breast flat, then place a slice of ham and cheese on top. Roll the chicken breast tightly around the filling and secure the roll with toothpicks to hold its shape.
- Bread the Chicken: Set up three shallow dishes for coating: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, garlic powder, onion powder, salt, black pepper, and Parmesan cheese if using. Dredge each rolled chicken breast first in flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb mixture, pressing gently to ensure an even layer.
- Pan-Fry the Chicken: Heat 2 tablespoons of butter in a large skillet over medium heat. Place the breaded chicken rolls in the skillet and cook for 4-5 minutes per side until the exterior is golden brown and crispy. This step helps create a crunchy coating before baking.
- Bake the Chicken: Preheat the oven to 350°F (175°C). Transfer the browned chicken rolls to a baking dish or oven-safe tray. Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) ensuring it is fully cooked through.
- Make the Sauce: While the chicken bakes, melt 1 tablespoon of butter in a saucepan over medium heat. Whisk in the heavy cream, chicken broth, and Dijon mustard. Allow the mixture to simmer gently until it thickens slightly. Season the sauce 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 immediately with your choice of sides such as steamed vegetables or a fresh salad.
Notes
- For best results, use panko breadcrumbs for added crispiness.
- Ensure chicken is pounded evenly to cook uniformly and prevent tearing.
- Use a meat thermometer to accurately check that chicken reaches 165°F internally for safe consumption.
- Parmesan cheese in the breadcrumb mixture is optional but adds extra flavor and crisp texture.
- The mustard cream sauce can be made ahead and gently reheated before serving.
- To keep the rolls intact, don’t skip securing with toothpicks before breading.
