Description
A classic Chicken Cordon Bleu recipe where tender chicken breasts are stuffed with ham and Swiss cheese, breaded, seared, then baked to golden perfection. Served with a creamy Dijon mustard sauce for a rich and savory finish, this dish is perfect for a comforting family dinner or special occasion.
Ingredients
Scale
Chicken and Breading
- 4 boneless skinless chicken breasts (pounded to even ¼-½ inch thickness)
- 4 slices ham
- 4 slices Swiss cheese
- 2 eggs
- 2 tablespoons milk (or water)
- ⅓ cup Italian seasoned breadcrumbs (or regular breadcrumbs + 1 ½ teaspoons Italian seasoning)
- ¼ cup grated Parmesan cheese
- 2 tablespoons butter (for browning)
Dijon Cream Sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 3 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- â…“ cup shredded Parmesan cheese
- Salt and pepper to taste
Instructions
- Prepare the chicken: Lay out the pounded chicken breasts on a flat clean surface. Top each breast with a slice of ham and then a slice of Swiss cheese.
- Roll and secure: Roll each breast into a tight bundle starting from one of the longer sides and rolling towards the opposite side. Secure each bundle with toothpicks to hold their shape during cooking.
- Set up breading stations: In a medium bowl, mix the Parmesan cheese and Italian seasoned breadcrumbs. In a separate small bowl, whisk together the eggs and milk until combined.
- Bread the chicken: Dip each chicken bundle first into the egg mixture, making sure all sides are coated. Then, carefully roll in the breadcrumb mixture to coat thoroughly.
- Brown the chicken: Heat 2 tablespoons butter in an oven-safe skillet over medium-high heat. Once melted and hot, sear the chicken bundles for 2-3 minutes on each side until golden brown all over.
- Bake the chicken: Transfer the skillet with the browned chicken bundles to a preheated oven at 400°F (200°C). Bake for 20-25 minutes, or until the chicken is cooked through and juices run clear.
- Prepare the Dijon cream sauce: While chicken bakes, melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook until the mixture clumps and forms a roux.
- Make the sauce creamy: Gradually whisk in the milk, stirring constantly to avoid lumps. Add Dijon mustard, garlic powder, shredded Parmesan cheese, and salt and pepper to taste. Stir until the sauce thickens and is smooth.
- Serve: Once the chicken is cooked, remove toothpicks and slice each bundle into 1-inch sections. Drizzle generously with the Dijon cream sauce and serve immediately.
Notes
- If you don’t have an oven-safe skillet, you can brown the chicken in a regular skillet and then transfer the chicken to a baking dish before placing in the oven.
- Pounding the chicken breasts to an even thickness ensures even cooking and easier rolling.
- Use Italian seasoned breadcrumbs or regular breadcrumbs combined with Italian seasoning for best flavor.
- To prevent the sauce from lumps, gradually whisk in the milk and keep stirring continuously.
