📝 About This Recipe
A masterpiece of continental cuisine, Chicken Cordon Bleu features tender chicken breasts wrapped around savory smoked ham and melting Swiss cheese. This dish is breaded to golden perfection, offering a delightful contrast between the crispy exterior and the rich, gooey center. It is an elegant classic that brings a touch of French-inspired sophistication to your dinner table, elevated by a velvety mustard cream sauce.
🥗 Ingredients
The Chicken Rolls
- 4 large Boneless, skinless chicken breasts (approximately 6-8 oz each)
- 8 slices Deli-sliced Smoked Ham (thinly sliced)
- 8 slices Swiss Cheese (Gruyère or Emmental are excellent alternatives)
- 1 teaspoon Kosher salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The Breading Station
- 1/2 cup All-purpose flour (seasoned with a pinch of salt)
- 2 large Eggs (beaten with a splash of water)
- 1.5 cups Panko breadcrumbs (for extra crunch)
- 1 teaspoon Garlic powder (mixed into breadcrumbs)
- 2 tablespoons Unsalted butter (for pan-searing)
- 2 tablespoons Vegetable oil (high smoke point oil)
Dijon Cream Sauce
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 cup Whole milk (warmed slightly)
- 1 tablespoon Dijon mustard (smooth or grainy)
- 1/4 cup Parmesan cheese (finely grated)
- 1 tablespoon Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even 1/4-inch thickness, being careful not to tear the meat.
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2
Remove the top layer of plastic wrap. Season both sides of the flattened chicken lightly with salt and pepper.
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3
Layer two slices of ham and two slices of cheese on each chicken breast, leaving a small border around the edges to prevent leaking.
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4
Tightly roll the chicken from the narrow end to the wide end. Secure the seam with 2-3 toothpicks or wrap tightly in plastic wrap and chill for 30 minutes to help hold the shape.
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5
Preheat your oven to 375°F (190°C). Prepare three shallow bowls: one with flour, one with the beaten eggs, and one with the Panko breadcrumbs and garlic powder.
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6
Dredge each chicken roll in flour (shaking off excess), dip into the egg wash, and then coat thoroughly with Panko, pressing firmly so the breading adheres.
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7
In a large oven-safe skillet, heat 2 tablespoons of oil and 2 tablespoons of butter over medium-high heat until the butter is foaming.
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8
Sear the chicken rolls for 2-3 minutes per side until golden brown all over. Handle gently to keep the breading intact.
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9
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
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10
While the chicken bakes, make the sauce: melt 2 tablespoons of butter in a small saucepan over medium heat. Whisk in 2 tablespoons of flour and cook for 1 minute.
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11
Slowly whisk in the milk to avoid lumps. Simmer until thickened, about 3-5 minutes.
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12
Remove the sauce from heat. Stir in the Dijon mustard and Parmesan cheese until smooth. Season with salt and pepper to taste.
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13
Once the chicken is done, let it rest for 5 minutes before removing the toothpicks. Slice into thick rounds to reveal the swirl, or serve whole.
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14
Drizzle the warm Dijon cream sauce over the chicken and garnish with fresh parsley.
💡 Chef's Tips
For the best cheese pull, use high-quality Gruyère cheese which melts beautifully without becoming oily. If you have time, chilling the rolled chicken in the fridge for 30-60 minutes before breading ensures they stay closed without needing many toothpicks. Don't skip the Panko; traditional breadcrumbs work, but Panko provides that signature 'crunch' that makes the dish professional. Use a meat thermometer to ensure the chicken is juicy; overcooking will cause the cheese to leak out entirely.
🍽️ Serving Suggestions
Serve alongside roasted asparagus or steamed green beans for a fresh, vibrant contrast. A side of buttery mashed potatoes or wild rice pilaf is perfect for soaking up the extra Dijon sauce. Pair with a crisp, dry white wine like Sauvignon Blanc or a light Chardonnay to cut through the richness. For a lighter option, serve over a bed of fresh arugula tossed in a simple lemon vinaigrette.