Description
Chicken Cordon Bleu is a classic dish featuring tender chicken breasts stuffed with savory ham and melted Swiss cheese, breaded to a golden crisp and baked to perfection. Served with a creamy honey mustard Dijon sauce, this elegant yet comforting meal is perfect for dinner and sure to impress.
Ingredients
Scale
Chicken
- 4 (7 to 8 oz each) boneless chicken breasts
- 8 slices (12 oz) black forest ham (deli cut)
- 8 oz shredded Swiss cheese
- 1/4 cup all-purpose flour
- Salt and black pepper to taste
- 2 large eggs
- 1 cup (heaping) panko breadcrumbs
- 1/3 cup fine grated (1.4 oz) parmesan cheese
- 2 tsp chopped fresh thyme
- 1 Tbsp olive oil
- 1 Tbsp chopped fresh parsley
Dijon Cream Sauce
- 1 Tbsp butter
- 1 Tbsp minced garlic
- 1 1/4 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1 Tbsp dijon mustard
- 1 Tbsp prepared yellow mustard (or additional 1 Tbsp dijon mustard)
- 1 Tbsp honey
- 2 tsp cornstarch mixed with 1 Tbsp low-sodium chicken broth
Instructions
- Pound the Chicken: Place each chicken breast between two sheets of plastic wrap and gently pound to an even 1/4-inch thickness using a meat mallet, taking care not to tear the meat.
- Assemble Rolls: Lay two slices of ham over each flattened chicken breast, then sprinkle 1/2 cup shredded Swiss cheese over the ham, leaving a 1/2-inch border around edges.
- Roll and Chill: Starting at the narrow end, roll each chicken breast tightly to enclose the filling, tucking the ends in. Wrap each roll tightly in plastic wrap and refrigerate for at least 30 minutes or up to 1 day to hold shape.
- Prepare Breading Stations: Preheat oven to 400 degrees F. Grease a rimmed 13×9-inch baking sheet or line with foil and spray. In three shallow dishes, place seasoned flour, beaten eggs with salt and pepper, and a mixture of panko breadcrumbs, parmesan, thyme, olive oil, salt, and pepper.
- Bread the Chicken: Remove chicken rolls from plastic. Dredge each roll in flour, shaking off excess, then dip in eggs, letting excess drip off, and finally press into panko mixture, coating all sides thoroughly.
- Bake the Rolls: Arrange breaded chicken on the prepared baking sheet. Bake until internal temperature reaches 165 degrees F, about 30 to 35 minutes. Let rest a few minutes, then slice and garnish with parsley.
- Make the Sauce: While chicken bakes, melt butter in a saucepan over medium heat. Add garlic and sauté until fragrant and lightly golden, about 20 seconds. Add chicken broth and simmer until reduced to about 1/2 cup, about 10 minutes.
- Finish Sauce: Stir in heavy cream, dijon mustard, yellow mustard, honey, and cornstarch mixture. Whisk continuously until sauce thickens. Season with salt and pepper to taste. Keep warm until serving. Thin with additional broth if needed.
Notes
- Sharp cheddar or gruyere cheese can be used as alternatives to Swiss cheese.
- If cheese oozes out during baking, plug the opening with crumpled aluminum foil to contain it.
- If chicken browns too quickly near the end of baking, tent loosely with foil to prevent burning.
- Ensure chicken reaches 165 degrees F internally for safe consumption.
- Letting the chicken chill before breading helps maintain its shape during cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 150 mg
