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chicken cordon bleu

Chicken Cordon Bleu

5 from 1 vote
Tender chicken breasts stuffed with ham and Swiss cheese, breaded and baked until golden with melted cheese inside. Classic French dish made easy with simple rolling technique.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 people
Course: dinner
Cuisine: French
Calories: 565
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 boneless skinless chicken breasts Pounded to ¼ inch thickness
  • 8 slices deli ham Thin sliced
  • 8 slices Swiss cheese Can substitute Gruyere
  • 1 teaspoon salt Divided
  • ½ teaspoon black pepper Divided
  • toothpicks For securing rolls
  • ½ cup all purpose flour For dredging
  • 2 large eggs, beaten With splash of water
  • 1 ½ cups panko breadcrumbs Creates crispy coating
  • ½ cup parmesan cheese, grated Freshly grated
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • 3 tablespoons unsalted butter for sauce
  • 3 tablespoons all purpose flour for sauce
  • 1 ½ cups whole milk Room temperature
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh parsley, chopped For garnish

Equipment

  • 1 Meat mallet For pounding chicken
  • 1 Plastic wrap For pounding
  • 3 Shallow dishes For breading station
  • 12 toothpicks To secure rolls
  • 1 Baking sheet For baking
  • 1 Saucepan For making sauce
  • 1 Whisk For sauce
  • 1 meat thermometer To check doneness

Method
 

  1. Place chicken breasts between plastic wrap and pound to ¼ inch thickness, then season with salt and pepper on both sides.
  2. Lay 2 slices ham on each chicken breast, top with 2 slices Swiss cheese, roll tightly from short end and secure with toothpicks every inch.
  3. Set up breading station with seasoned flour in one dish, beaten eggs in second dish, and panko mixed with parmesan, garlic powder, and paprika in third dish.
  4. Roll each stuffed chicken in flour, dip in eggs, then coat completely in panko mixture, pressing firmly so breadcrumbs stick.
  5. Place breaded chicken seam side down on greased baking sheet, spray with cooking spray and bake at 375°F for 30 to 35 minutes until golden and internal temperature reaches 165°F.
  6. While chicken bakes, melt butter in saucepan, whisk in flour for 1 minute, gradually add milk while whisking until thickened, then stir in Dijon mustard and season with salt and pepper.
  7. Let chicken rest 5 minutes, remove toothpicks, slice into rounds and serve with warm sauce drizzled over top, garnished with fresh parsley.
    making chicken cordon bleu sauce and serving

Nutrition

Serving: 320gCalories: 565kcalCarbohydrates: 28gProtein: 48gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 215mgSodium: 920mgPotassium: 580mgFiber: 1gSugar: 5gVitamin A: 12IUVitamin C: 2mgCalcium: 35mgIron: 10mg

Notes

Pound chicken to ¼ inch thickness for easy rolling. Secure tightly with toothpicks to prevent cheese from leaking. Remove toothpicks before slicing. Reheat in oven to maintain crispy coating. Sauce can be made ahead and reheated gently.

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