Description
This classic Chicken Cordon Bleu recipe features tender chicken breasts stuffed with savory ham and melted Swiss cheese, coated in a seasoned breadcrumb crust, and baked to perfection. Finished with a creamy Dijon mustard sauce, it makes for an elegant yet easy-to-make dinner that serves four.
Ingredients
Scale
Chicken and Filling
- 4 large boneless, skinless chicken breasts
- 4 slices ham
- 4 slices Swiss cheese
Breading
- 1 ½ cups Panko breadcrumbs
- ½ teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- ½ cup butter, melted
Sauce
- ¼ cup butter
- 2 tablespoons all-purpose flour
- ¾ cup milk
- ½ tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
Instructions
- Preheat Oven and Prepare Chicken: Preheat your oven to 350°F (175°C). Butterfly each chicken breast by slicing horizontally through the middle, being careful not to cut all the way through. Open the chicken breast like a book. Place the butterflied chicken between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin until it is a thin, even layer. Season both sides with salt and freshly cracked black pepper.
- Fill and Roll Chicken: Lay one slice of ham and one slice of Swiss cheese onto each flattened chicken breast. Carefully roll up each breast tightly to encase the filling.
- Bread Chicken: In a shallow bowl, mix together the Panko breadcrumbs, Italian seasoning, onion powder, garlic powder, salt, and pepper. Set up a breading station with two shallow bowls: one containing the melted butter and the other the breadcrumb mixture. Dip each rolled chicken breast into the melted butter, then coat thoroughly in the breadcrumb mixture. Place the breaded chicken rolls on a parchment-lined baking sheet.
- Bake: Bake the chicken rolls in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (75°C) and the coating is golden and crispy.
- Make Sauce: While the chicken bakes, prepare the sauce. In a medium saucepan over medium heat, melt ¼ cup butter. Stir in the flour and cook for about one minute to form a roux. Slowly whisk in the milk to incorporate smoothly without lumps. Add the Dijon mustard and Worcestershire sauce, then season with ½ teaspoon salt. Cook until the sauce thickens slightly, stirring frequently.
- Serve: Spoon the creamy mustard sauce over the baked Chicken Cordon Bleu rolls and serve immediately for a delicious, comforting meal.
Notes
- Using pounded thin chicken breasts ensures even cooking and tender results.
- Make sure to seal the chicken rolls tightly to prevent the cheese and ham from leaking out during baking.
- You can substitute Swiss cheese with Gruyere for a more intense flavor.
- The Dijon mustard sauce pairs perfectly but can be omitted or replaced with a simple gravy if desired.
- Check the internal temperature with a meat thermometer for food safety.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven.
