Creamy Chicken Cordon Bleu
Tender chicken breasts stuffed with Swiss cheese and ham, baked to perfection and served with a rich, creamy Parmesan-Dijon sauce for a comforting French-style main dish.
Equipment
- 1 skillet
- 1 baking dish
- 1 saucepan
Ingredients
- 4 boneless skinless chicken breasts
- 8 slices Swiss cheese
- 8 thin slices cooked ham
- Salt and pepper to taste
- 1 cup all-purpose flour divided
- 2 eggs beaten
- 2 cups panko breadcrumbs
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 tablespoons butter for sauce
- 2 tablespoons all-purpose flour for sauce
- 2 cups milk
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
Instructions
- Preheat the oven to 350°F (175°C).
- Pound chicken breasts to about 1/4-inch thickness and season with salt and pepper.
- Place 2 slices of Swiss cheese and 2 slices of ham on each chicken breast.
- Roll up the chicken breasts carefully and secure with toothpicks.
- Dredge each chicken roll in flour, dip in beaten eggs, then coat with panko breadcrumbs.
- Heat butter and olive oil in a large skillet over medium heat and brown the chicken rolls on all sides until golden, about 5 minutes.
- Transfer browned chicken rolls to a baking dish and bake for 20-25 minutes until cooked through.
- To make the cream sauce, melt butter in a saucepan over medium heat and whisk in flour, cooking for 1 minute until smooth.
- Slowly add milk while whisking continuously until the sauce thickens.
- Stir in Parmesan cheese and Dijon mustard, season with salt and pepper to taste.
- Remove chicken from oven, discard toothpicks, and serve with cream sauce poured over the top.
Notes
- Pound chicken evenly for uniform cooking.
- Use Gruyère cheese for stronger flavor.
- Store leftovers in an airtight container for up to 3 days.