Description
Chicken Cordon Bleu is a classic, elegant dish featuring tender chicken breasts stuffed with savory ham and melted Swiss cheese, coated in seasoned panko breadcrumbs, baked to golden perfection, and topped with a creamy Dijon mustard sauce. This recipe serves 4 and makes an impressive yet approachable meal perfect for family dinners or special occasions.
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
- Prepare the Chicken: Preheat the oven to 350°F. Butterfly each chicken breast by slicing horizontally through the middle without cutting all the way through, then open it like a book. Place the breast between two pieces of plastic wrap and pound it evenly thin using a meat mallet or rolling pin. Season both sides with salt and pepper.
- Stuff and Roll: Lay a slice of ham and a slice of Swiss cheese on each flattened chicken breast. Carefully roll up the breast, encasing the filling inside.
- Coat the Chicken: In a shallow bowl, mix the panko breadcrumbs with Italian seasoning, onion powder, garlic powder, salt, and pepper. Set up a breading station with melted butter in one bowl and the breadcrumb mixture in another. Dip each chicken roll in melted butter, then roll thoroughly in the breadcrumb mixture until fully coated. Place the coated rolls on a parchment-lined baking sheet.
- Bake: Bake the chicken rolls in the preheated oven for 35-40 minutes, or until they reach an internal temperature of 165°F and the breadcrumbs are golden and crisp.
- Make the Sauce: While the chicken bakes, melt butter in a saucepan over medium heat. Stir in flour to create a roux, then slowly whisk in milk to form a smooth sauce. Add Dijon mustard and Worcestershire sauce, seasoning with salt to taste. Continue cooking and stirring until the sauce thickens.
- Serve: Spoon the creamy mustard sauce generously over the baked chicken cordon bleu and serve immediately for a delicious, comforting meal.
Notes
- Ensure chicken is pounded evenly thin to guarantee even cooking.
- Use a meat thermometer to check that the internal temperature reaches 165°F for food safety.
- Panko breadcrumbs provide a crispier texture than regular breadcrumbs.
- You can substitute ham with prosciutto or turkey slices if desired.
- This dish pairs well with steamed vegetables, mashed potatoes, or a fresh green salad.
- Leftover chicken cordon bleu can be refrigerated and reheated gently to maintain moisture.
