Description
This classic Chicken Cordon Bleu recipe features tender chicken breasts stuffed with savory black forest ham and melty Swiss cheese, breaded and baked to golden perfection. Accompanied by a luscious Dijon cream sauce with a touch of honey, this elegant yet easy-to-make dish is sure to impress for a comforting dinner.
Ingredients
Scale
Chicken
- 4 (7 to 8 oz each) boneless chicken breasts
- 8 slices (12 oz) black forest ham (deli cut)
- 8 oz shredded Swiss cheese
- 1/4 cup all-purpose flour
- Salt and black pepper to taste
- 2 large eggs
- 1 cup heaping panko breadcrumbs
- 1/3 cup finely grated parmesan cheese (1.4 oz)
- 2 tsp chopped fresh thyme
- 1 Tbsp olive oil
- 1 Tbsp chopped fresh parsley
Dijon Cream Sauce
- 1 Tbsp butter
- 1 Tbsp minced garlic
- 1 1/4 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1 Tbsp dijon mustard
- 1 Tbsp prepared yellow mustard
- 1 Tbsp honey
- 2 tsp cornstarch mixed with 1 Tbsp low-sodium chicken broth
Instructions
- Prepare Chicken: Pound each chicken breast to an even 1/4-inch thickness using a meat mallet between two sheets of plastic wrap, pounding gently to avoid tearing.
- Assemble Rolls: Place two slices of ham over each chicken piece, then top with 1/2 cup shredded Swiss cheese, leaving a 1/2-inch border around edges. Roll snugly from the smaller end, tucking in ham and chicken ends to contain cheese.
- Chill Rolls: Wrap each rolled chicken tightly in plastic wrap, especially securing the ends in a tootsie-roll style, then refrigerate for at least 30 minutes to 1 day to help maintain shape.
- Preheat Oven and Prepare Baking Sheet: Preheat oven to 400 degrees F. Grease a rimmed 13×9-inch baking sheet with non-stick spray or cover with foil and spray for easier cleanup.
- Prepare Breading Stations: In a shallow dish, whisk flour with salt and pepper. In a second dish, whisk eggs seasoned with salt and pepper. In a third dish, combine panko, parmesan, thyme, olive oil, salt, and pepper, tossing well.
- Bread Chicken Rolls: Remove plastic wrap from rolls. Dredge each roll in flour mixture, shaking off excess. Dip into egg mixture, letting excess drip off. Coat thoroughly with panko mixture, pressing to adhere evenly on all sides.
- Bake: Place breaded rolls on prepared baking sheet and bake at 400 degrees F until internal temperature reaches 165 degrees F, about 35 minutes.
- Rest and Slice: Let chicken rest a few minutes after baking. Transfer to cutting board, slice, and set aside.
- Make Sauce: While chicken bakes, melt butter in a medium saucepan over medium heat. Add garlic and sauté about 20 seconds until fragrant and lightly golden.
- Simmer Broth: Pour in chicken broth and simmer until reduced to about 1/2 cup, approximately 10 minutes.
- Finish Sauce: Stir in heavy cream, dijon mustard, yellow mustard, honey, and cornstarch slurry. Whisk continuously until sauce thickens. Season with salt and pepper to taste.
- Serve: Remove sauce from heat and keep warm. Serve sauce spooned over sliced chicken and garnish with chopped fresh parsley.
Notes
- Sharp cheddar or gruyere cheese can be used instead of Swiss for different flavor profiles.
- If cheese melts out during baking, plug openings with small crumpled foil pieces to contain the filling.
- To prevent over-browning, tent chicken loosely with foil during the last few minutes of baking if needed.
- Chilling the rolled chicken before breading helps maintain the shape and reduces cheese leakage.
