Description
Creamy Chicken Cordon Bleu is a classic dish featuring tender chicken breasts stuffed with ham and Swiss cheese, coated in crispy panko breadcrumbs, browned to perfection, and then baked. It’s served with a rich, creamy Parmesan Dijon sauce that elevates the flavors for a comforting and elegant meal perfect for any occasion.
Ingredients
Scale
Chicken Rolls
- 4 boneless, skinless chicken breasts
- 8 slices of Swiss cheese
- 8 thin slices of cooked ham
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- 2 tablespoons butter
- 2 tablespoons olive oil
Cream Sauce
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prep Chicken: Preheat your oven to 350°F (175°C). Pound the chicken breasts to about 1/4-inch thickness to ensure even cooking and season both sides with salt and pepper.
- Stuff Chicken: Lay 2 slices of Swiss cheese and 2 slices of ham on each flattened chicken breast. Carefully roll each breast tightly and secure the rolls with toothpicks to keep the filling inside during cooking.
- Coat Chicken Rolls: Dredge each rolled chicken breast first in all-purpose flour, then dip in beaten eggs, and finally coat evenly with panko breadcrumbs to create a crispy crust.
- Brown Chicken: Heat butter and olive oil in a large skillet over medium heat. Brown the chicken rolls on all sides, approximately 5 minutes total, until a golden crust forms.
- Bake Chicken: Transfer the browned chicken rolls to a baking dish. Bake in the preheated oven for 20-25 minutes until the internal temperature reaches 165°F and the chicken is thoroughly cooked.
- Make Cream Sauce: While the chicken is baking, melt butter in a saucepan over medium heat. Whisk in flour and cook for about 1 minute to form a roux. Gradually add milk, whisking continuously until the sauce thickens. Stir in Parmesan cheese and Dijon mustard, then season with salt and pepper to taste.
- Serve: Remove chicken from the oven, carefully remove toothpicks, and drizzle the creamy Parmesan Dijon sauce generously over the chicken rolls before serving.
Notes
- Use a meat mallet or rolling pin to pound chicken evenly.
- Panko breadcrumbs give the chicken a crispier texture than regular breadcrumbs.
- Make sure to secure chicken rolls well with toothpicks to prevent cheese and ham from spilling out.
- Internal temperature of cooked chicken should reach 165°F for safe eating.
- This recipe can be made ahead; prepare and coat chicken rolls, refrigerate, then bake when ready.
- For a lower-fat option, substitute milk with low-fat milk and reduce butter in sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: French-American
Keywords: Chicken Cordon Bleu, Creamy Chicken, Stuffed Chicken Breast, Baked Chicken, Parmesan Sauce, Classic Chicken Recipe
