Description
Classic Chicken Cordon Bleu features tender chicken breasts stuffed with savory ham and melted Swiss cheese, breaded with seasoned panko, baked to golden perfection, and served with a rich Dijon mustard cream sauce. This elegant yet easy-to-make dish is ideal for a comforting dinner that impresses.
Ingredients
Scale
Chicken and Filling
- 4 large boneless, skinless chicken breasts
- 4 slices ham
- 4 slices Swiss cheese
Breading
- 1 ½ cups Panko breadcrumbs
- ½ teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- ½ cup butter, melted
Sauce
- ¼ cup butter
- 2 tablespoons all-purpose flour
- ¾ cup milk
- ½ tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
Instructions
- Preheat Oven and Prepare Chicken: Preheat the oven to 350°F (175°C). Butterfly each chicken breast by slicing horizontally through the middle without cutting all the way through, then open it like a book. Place each breast between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin until an even thin layer is achieved. Season both sides lightly with salt and freshly cracked black pepper.
- Fill and Roll Chicken: Lay one slice of ham and one slice of Swiss cheese on each flattened chicken breast. Carefully roll up the chicken breasts tightly to encase the filling completely.
- Bread Chicken: In a shallow bowl, mix panko breadcrumbs, Italian seasoning, onion powder, garlic powder, salt, and pepper. Set up a breading station with one bowl of melted butter and one bowl with the breadcrumb mixture. Dip each chicken roll in the melted butter, then coat thoroughly in the breadcrumb mixture. Place the breaded chicken rolls on a parchment-lined baking sheet.
- Bake: Bake the breaded chicken rolls in the preheated oven for 35-40 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
- Make Sauce: Meanwhile, melt ¼ cup butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Slowly whisk in the milk to avoid lumps, then stir until the sauce thickens. Add Dijon mustard, Worcestershire sauce, and salt; whisk until smooth and heated through.
- Serve: Spoon the creamy mustard sauce generously over the baked Chicken Cordon Bleu rolls and serve immediately for a delicious, hearty meal.
Notes
- Make sure not to over-pound the chicken breasts; they should be thin but not torn.
- Internal temperature of the chicken must reach 165°F to ensure it’s safe to eat.
- For extra crispiness, you can broil the chicken for 1-2 minutes after baking, watching carefully to avoid burning.
- The sauce can be made ahead and reheated gently before serving.
- Use freshly grated Swiss cheese for a better melt and flavor.
- Leftovers can be cooled and stored in the refrigerator for up to 2 days.
