Description
Indulge in the classic French flavors of Chicken Cordon Bleu with this easy-to-follow recipe. Tender chicken breasts are stuffed with ham and Swiss cheese, breaded, and baked to golden perfection. Serve with a creamy Dijon mustard sauce for a truly decadent meal.
Ingredients
Scale
For the chicken:
- 4 boneless, skinless chicken breasts, pounded thin
- 4 slices Swiss cheese
- 4 slices deli ham
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (regular or panko)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil or melted butter
For the sauce (optional):
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 teaspoon Dijon mustard
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Prepare the chicken: Lay each chicken breast flat and layer one slice of ham and one slice of Swiss cheese on top. Roll up tightly, tucking in the ends, and secure with toothpicks.
- Bread the chicken: Set up a breading station with three shallow bowls: one with flour mixed with salt, pepper, and garlic powder; one with beaten eggs; and one with breadcrumbs. Dredge each chicken roll in flour, dip in egg, and coat in breadcrumbs.
- Bake: Place the breaded chicken in a greased baking dish. Drizzle with olive oil or melted butter. Bake for 30–35 minutes, or until golden and cooked through (internal temp should be 165°F).
- Make the sauce: While the chicken bakes, make the optional sauce. In a saucepan over medium heat, melt butter and whisk in flour. Cook for 1–2 minutes, then slowly whisk in the milk. Stir in Dijon mustard and Parmesan cheese and cook until thickened. Season to taste.
- Serve: Serve chicken cordon bleu hot with a drizzle of sauce, if desired.
Notes
- For extra crispiness, pan-fry the breaded chicken in oil for 2–3 minutes per side before baking.
- You can use Gruyère instead of Swiss for a richer flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 460
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 46g
- Cholesterol: 165mg
