Description
Elevate your dinner table with this elegant yet easy-to-make Chicken Cordon Bleu. Featuring tender chicken rolled with savory ham and melted cheese, coated in crispy breadcrumbs, and served with a creamy Dijon sauce, this dish is a guaranteed crowd-pleaser.
Ingredients
Scale
- 2 small chicken breasts (6–7 oz each), pounded to 1/4-inch thickness
- Salt and pepper, to taste
- 4 slices Swiss cheese
- 4–6 slices ham (about 2.5 oz)
- 1/2 cup panko breadcrumbs
- Oil spray, as needed
Super Easy Coating Method:
- 3 tablespoons mayonnaise
- 1 1/2 tablespoons Dijon mustard
Quick Dredge Coating Method:
- 1 egg, beaten
- 2 teaspoons plain flour
Optional Dijon Cream Sauce:
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons flour
- 1 1/4 cups milk
- 2 tablespoons Dijon mustard
- 3 tablespoons Parmesan cheese, finely grated
Instructions
- Prepare the Chicken
- Place each chicken breast between plastic wrap or parchment paper. Pound to an even thickness.
- Season both sides with salt and pepper.
- Layer the Fillings
- Lay the chicken flat and place 2-3 slices of ham and 2 slices of Swiss cheese on each piece, leaving a small border around the edges.
- Roll and Secure
- Carefully roll up the chicken, tucking in the sides, and secure with toothpicks or kitchen twine.
- Coat the Chicken
- Super Easy Method: Mix mayonnaise and Dijon mustard in a small bowl. Brush the mixture over the chicken rolls and coat with panko breadcrumbs, pressing gently.
- Quick Dredge Method: Set up a dredging station with one bowl of beaten egg and flour, and another with panko breadcrumbs. Dip the chicken rolls in the egg mixture, then coat with breadcrumbs.
- Bake the Chicken
- Preheat oven to 375°F (190°C).
- Place the chicken rolls on a baking sheet lined with parchment paper or a greased rack. Spray lightly with oil.
- Bake for 25-30 minutes, or until golden and the internal temperature reaches 165°F (74°C).
- Optional Dijon Cream Sauce
- Melt butter in a saucepan over medium heat. Whisk in flour to form a roux.
- Gradually add milk, whisking constantly until smooth.
- Stir in Dijon mustard and Parmesan cheese. Cook until thickened.
- Serve and Enjoy
- Remove toothpicks or twine from the chicken rolls. Slice into rounds or serve whole.
- Drizzle with Dijon cream sauce and garnish with fresh parsley if desired.
Notes
- Customize Fillings: Swap Swiss cheese for Gruyere or Provolone, and add spinach or sun-dried tomatoes.
- Prevent Soggy Coating: Bake on a wire rack and spray breadcrumbs with oil for crispiness.
- Frying Option: Shallow fry in oil over medium heat until golden, then finish in the oven.
- Storage: Leftovers can be stored in an airtight container for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-Inspired