Description
Creamy Chicken Cordon Bleu Recipe: Tender chicken, ham, Swiss cheese, and a rich cream sauce combine in this comforting and crowd-pleasing dish.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 8 thin slices of high-quality ham (about 4 oz)
- 8 slices Swiss cheese (about 6 oz)
- 3 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1½ cups panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small shallot, finely minced (about 2 tablespoons)
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ¾ cup heavy cream
- 1 tablespoon Dijon mustard
- ½ teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Step 1: Prepare the Chicken Place the chicken breasts on a cutting board and cover with plastic wrap. Using a meat mallet or heavy skillet, pound each breast to an even ¼-inch thickness. Season both sides with salt and pepper. Spread each flattened breast with a thin layer of Dijon mustard. Place 2 slices of ham and 2 slices of Swiss cheese on each chicken breast, leaving a ½-inch border around the edges.
- Step 2: Roll and Secure Starting at the narrower end of each breast, tightly roll up the chicken, enclosing the ham and cheese. Secure each roll with 3-4 toothpicks, inserting them parallel to the roll. This will keep the filling from escaping during cooking. If time permits, place the rolled chicken in the refrigerator for 30 minutes to firm up.
- Step 3: Prepare the Coating Station Preheat your oven to 425°F. Set up your breading station with three shallow dishes: one with flour seasoned with garlic powder, thyme, salt, and pepper; one with beaten eggs; and one with panko breadcrumbs mixed with Parmesan cheese. Line a baking sheet with parchment paper and set a wire rack inside.
- Step 4: Coat the Chicken Roll each chicken bundle in the seasoned flour, shaking off excess. Dip into the beaten eggs, allowing excess to drip off. Finally, roll in the panko-Parmesan mixture, pressing gently to adhere. Place the breaded chicken rolls on the prepared wire rack. Drizzle or spray each roll lightly with olive oil to help achieve a golden crust.
- Step 5: Bake to Perfection Bake at 425°F for 15 minutes, then reduce the temperature to 350°F and continue baking for another 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is crispy and golden brown. Allow the chicken cordon bleu to rest for 5 minutes before removing the toothpicks and slicing.
- Step 6: Prepare the Cream Sauce While the chicken is baking, prepare the sauce. Melt butter in a saucepan over medium heat. Add minced shallot and sauté for 2 minutes until softened. Add garlic and cook for 30 seconds until fragrant. Whisk in flour and cook for 1-2 minutes to remove the raw taste. Gradually whisk in chicken broth, followed by heavy cream, stirring constantly to prevent lumps. Add Dijon mustard and thyme, then simmer for 5-7 minutes until thickened. Season with salt and pepper to taste.
- Step 7: Serve Remove toothpicks from the chicken cordon bleu, slice each roll into medallions, and arrange on plates. Spoon the warm cream sauce over the top and garnish with fresh thyme if desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 chicken breast roll
- Calories: 550
- Sugar: 2g
- Sodium: 1200mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 180mg