Description
Chicken Cordon Bleu is a classic dish featuring tender boneless chicken breasts stuffed with savory black forest ham and shredded Swiss cheese, breaded with a crispy panko and Parmesan coating, then baked to perfection. Served with a creamy Dijon honey mustard sauce, this elegant yet approachable recipe is perfect 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), 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 another 1 Tbsp Dijon mustard)
- 1 Tbsp honey
- 2 tsp cornstarch mixed with 1 Tbsp low-sodium chicken broth
Instructions
- Prepare the chicken: Pound each chicken breast between two sheets of plastic wrap to an even 1/4-inch thickness using the flat side of a meat mallet. Be gentle to avoid tearing the meat.
- Assemble the filling: Place two slices of black forest ham over each flattened chicken breast, then evenly spread 1/2 cup shredded Swiss cheese on top, leaving a 1/2-inch border around the edges.
- Roll and chill: Starting from the smaller end, roll the chicken breasts tightly into a snug cylinder while tucking in the ham and chicken ends to keep the cheese inside. Wrap each roll tightly in plastic wrap and refrigerate for at least 30 minutes up to 1 day to help hold shape.
- Preheat oven and prepare baking sheet: When ready to cook, preheat your oven to 400 degrees Fahrenheit. Grease a rimmed 13x9-inch baking sheet with non-stick spray or cover with foil and spray for easy cleanup.
- Prepare breading stations: In a shallow dish, whisk flour with salt and black pepper. In a second dish, whisk eggs with a pinch of salt and pepper. In a third dish, combine panko breadcrumbs, Parmesan cheese, chopped thyme, olive oil, salt, and pepper.
- Bread the chicken: Remove chicken rolls from fridge and unwrap. Dredge each roll on all sides in flour mixture, shaking off excess. Dip into the egg mixture, letting excess drip off, then coat thoroughly in the panko breadcrumb mixture, pressing to adhere.
- Bake the chicken: Arrange breaded chicken on the prepared baking sheet. Bake in the oven for 30 to 35 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Rest and slice: Let the chicken rest a few minutes after baking, then transfer to a cutting board and slice into medallions. Keep warm while preparing the sauce.
- Prepare the sauce: In a medium saucepan over medium heat, melt butter and sauté garlic until fragrant and lightly golden, about 20 seconds. Add chicken broth and simmer until reduced to about 1/2 cup, approximately 10 minutes. Stir in heavy cream, Dijon mustard, yellow mustard, honey, and cornstarch broth mixture. Whisk until thickened and season with salt and pepper as needed. Keep warm.
- Serve: Drizzle the creamy honey Dijon sauce over the sliced chicken cordon bleu and garnish with chopped fresh parsley.
Notes
- Sharp cheddar or Gruyere cheese make excellent alternatives to Swiss cheese for a richer flavor.
- If cheese tends to leak during baking, plug the openings with small crumpled pieces of aluminum foil to keep filling inside.
- Check the chicken toward the end of baking and tent with foil if the breadcrumb coating is browning too quickly.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 140 mg
