📝 About This Recipe
A timeless masterpiece of French-inspired Swiss cuisine, Chicken Cordon Bleu translates to 'Blue Ribbon Chicken,' a name fitting for its regal flavor profile. This dish features tenderized chicken breasts wrapped around salty Black Forest ham and nutty Gruyère cheese, all encased in a shatteringly crisp panko crust. The contrast between the crunch of the golden exterior and the molten, savory center creates a sophisticated dining experience that is both comforting and impressive.
🥗 Ingredients
Main Ingredients
- 4 pieces Boneless Skinless Chicken Breasts (large, approximately 6-8 oz each)
- 8 slices Swiss or Gruyère Cheese (thinly sliced)
- 8 slices Black Forest Ham (deli-thin)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Breading Station
- 1/2 cup All-Purpose Flour (for dredging)
- 2 large Eggs (beaten with a splash of water)
- 1.5 cups Panko Breadcrumbs (for extra crunch)
- 1 teaspoon Garlic Powder (mixed into breadcrumbs)
- 1/2 teaspoon Dried Thyme (mixed into breadcrumbs)
- 1/2 cup Neutral Oil (such as canola or grapeseed for shallow frying)
Dijon Cream Sauce
- 2 tablespoons Unsalted Butter
- 2 tablespoons All-Purpose Flour (for the roux)
- 1 cup Whole Milk (warmed)
- 1 tablespoon Dijon Mustard (smooth or grainy)
- 1/4 cup Parmesan Cheese (finely grated)
👨🍳 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 a uniform thickness of about 1/4 inch, being careful not to tear the meat.
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2
Remove the plastic wrap and season both sides of each chicken breast generously with kosher salt and black pepper.
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3
Layer two slices of ham and two slices of cheese on the center of each breast, leaving a small border around the edges to prevent leaking.
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4
Tightly roll the chicken up, starting from the smaller end. Secure the rolls with toothpicks or wrap them tightly in plastic wrap and chill in the refrigerator for 30 minutes to help them hold their shape.
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5
Prepare your breading station: Place flour in the first shallow bowl, beaten eggs in the second, and panko mixed with garlic powder and thyme in the third.
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6
Dredge each chicken roll in the flour, shaking off the excess. Dip into the egg wash until fully coated, then press firmly into the panko breadcrumbs until completely encrusted.
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7
Heat the oil in a large oven-safe skillet over medium-high heat. Preheat your oven to 375°F (190°C).
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8
Once the oil is shimmering, carefully place the chicken rolls in the pan. Sear for 3-4 minutes per side until the crust is a deep golden brown.
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9
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the internal temperature reaches 165°F (74°C).
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10
While the chicken bakes, make the sauce: Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute.
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11
Slowly whisk in the milk until smooth. Simmer for 3-5 minutes until thickened, then stir in the Dijon mustard and Parmesan cheese. Season with salt to taste.
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12
Remove chicken from the oven and let it rest for 5 minutes. Remove toothpicks before serving.
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13
Slice the chicken into thick medallions to reveal the spiral center and drizzle generously with the warm Dijon cream sauce.
💡 Chef's Tips
Always chill the rolled chicken before breading; this 'sets' the shape and prevents the cheese from leaking out too early. Use Panko breadcrumbs instead of traditional crumbs for a significantly crunchier texture that stays crisp under the sauce. Don't over-pound the chicken or it will become mushy; aim for an even 1/4 inch thickness for uniform cooking. If the breadcrumbs are browning too quickly in the pan, lower the heat immediately; you want a golden hue, not a burnt one. For a smoky twist, use smoked Gouda or Gruyère instead of standard Swiss cheese.
🍽️ Serving Suggestions
Serve alongside buttery roasted fingerling potatoes and steamed asparagus for a classic bistro feel. Pairs beautifully with a crisp, chilled Chardonnay or a light Pinot Grigio to cut through the richness of the cheese. A simple arugula salad with a lemon vinaigrette provides a bright, acidic contrast to the fried coating. For a lighter side, try a medley of honey-glazed carrots and haricots verts. Freshly chopped parsley or chives make the perfect vibrant garnish for the creamy sauce.