Description
Classic Chicken Cordon Bleu features tender chicken breasts stuffed with ham and Swiss cheese, coated in a crispy panko and parmesan crust, then baked to perfection and served with a creamy honey mustard Dijon sauce.
Ingredients
Scale
Chicken
- 4 (7 to 8 oz each) boneless chicken breasts
- 8 slices (12 oz) black forest ham (deli cut), such as Boars Head
- 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 fine grated (1.4 oz) parmesan cheese
- 2 tsp chopped fresh thyme
- 1 Tbsp olive oil
- 1 Tbsp chopped fresh parsley (for garnish)
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 (or additional dijon mustard)
- 1 Tbsp honey
- 2 tsp cornstarch mixed with 1 Tbsp low-sodium chicken broth
Instructions
- Pound Chicken: Place each chicken breast between two sheets of plastic wrap and gently pound to an even 1/4-inch thickness using the flat side of a meat mallet, being careful not to tear the meat.
- Assemble: Lay two slices of ham over each chicken breast, then sprinkle 1/2 cup shredded Swiss cheese over the ham, leaving a 1/2-inch border around the edges.
- Roll: Starting from the smaller end, roll up the chicken breast tightly, tucking in ham and chicken ends to keep the cheese inside.
- Wrap and Chill: Wrap each rolled chicken breast tightly in plastic wrap, twisting the ends like a tootsie roll. Refrigerate for at least 30 minutes and up to 1 day to help maintain shape.
- Preheat Oven and Prepare Pan: Preheat oven to 400 degrees Fahrenheit. Grease a rimmed 13x9-inch baking sheet with non-stick spray or cover with foil and spray for easier cleanup.
- Prepare Coatings: In a shallow dish, mix flour with salt and pepper. In a second dish, whisk eggs with salt and pepper. In a third dish, combine panko breadcrumbs, parmesan cheese, thyme, olive oil, salt, and pepper.
- Bread Chicken: Remove plastic wrap from chicken. Dredge each roll in the flour, shaking off excess, then dip in egg mixture, letting excess drip off. Finally, press into the panko mixture to coat all sides thoroughly.
- Bake: Place breaded chicken rolls on prepared baking sheet. Bake in the preheated oven until an instant-read thermometer inserted into the center registers 165 degrees, about 35 minutes.
- Rest and Slice: Let cooked chicken rest a few minutes, then slice into pieces. Garnish with chopped parsley before serving.
- Prepare Sauce While Baking: In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant and lightly golden, about 20 seconds.
- Simmer Broth: Pour in chicken broth and bring to a simmer. Reduce until broth measures about 1/2 cup, approximately 10 minutes.
- Finish Sauce: Stir in heavy cream, dijon mustard, yellow mustard, honey, and the cornstarch slurry. Whisk until thickened. Season with salt and pepper as needed. Keep warm until serving, thinning with additional broth if necessary.
- Serve: Spoon the creamy honey mustard sauce over sliced chicken cordon bleu and enjoy.
Notes
- Sharp cheddar or gruyere cheese are good alternatives to Swiss cheese.
- If cheese leaks during baking, seal the ends with crumbled aluminum foil pieces.
- To prevent excessive browning, tent the chicken with foil near the end of baking if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 140 mg
