Description
This Crispy and Creamy Chicken Cordon Bleu features tender chicken breasts rolled with Swiss cheese and ham, breaded to perfection, then pan-seared and baked until golden. Served with a rich and smooth Dijon mustard cream sauce, this classic French-inspired dish balances crispy texture and creamy flavors for an impressive yet approachable meal.
Ingredients
Scale
Chicken and Filling
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 4 slices Swiss cheese
- 4 thin slices ham
Breading
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs or panko
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
Sauce and Cooking
- 1/2 cup unsalted butter (divided)
- 2 tablespoons Dijon mustard
- 1/2 cup heavy cream
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken later.
- Prepare Chicken: Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet until about 1/4 inch thick for even cooking and easy rolling.
- Season Chicken: Season both sides of the flattened chicken breasts generously with salt and freshly ground black pepper.
- Add Filling: Lay one slice of Swiss cheese and one slice of ham onto each flattened chicken breast, preparing them for rolling.
- Roll Chicken: Tightly roll each chicken breast around the filling, securing with toothpicks if needed to hold the shape during cooking.
- Set Up Breading Station: Place flour in a shallow dish, beat eggs in a second dish, and mix breadcrumbs, Parmesan, thyme, and garlic powder in a third for coating the chicken.
- Bread Chicken Rolls: Dredge each rolled chicken in flour, shaking off excess; dip into beaten eggs; then thoroughly coat with the breadcrumb mixture.
- Brown Chicken: Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat; brown the breaded chicken rolls on all sides, about 3-4 minutes per side, creating a crispy crust.
- Bake Chicken: Transfer browned chicken to a baking dish and bake in the preheated oven for 20-25 minutes until cooked through and juices run clear.
- Make Dijon Sauce: While chicken bakes, melt remaining butter in a small saucepan over medium heat.
- Combine Sauce Ingredients: Stir in Dijon mustard and heavy cream, whisking consistently until the sauce is smooth and thickens slightly.
- Serve: Remove toothpicks from chicken, plate the cordon bleu, and drizzle generously with the creamy Dijon sauce while hot.
Notes
- Using panko breadcrumbs will create a lighter, crispier crust compared to traditional breadcrumbs.
- Ensure chicken is pounded evenly to avoid uneven cooking and help the rolling process.
- To prevent the rolls from unrolling while cooking, secure tightly with toothpicks or kitchen twine.
- Let the chicken rest for a few minutes after baking before slicing to retain juices.
- Dijon sauce can be adjusted in thickness by adding a bit more cream if desired.
