Description
This Creamy Chicken Cordon Bleu recipe features tender chicken breasts stuffed with Swiss cheese and ham, breaded and pan-seared to perfection, then baked to a golden finish. Served with a rich and velvety Parmesan Dijon cream sauce, it’s a comforting and elegant dish perfect for dinner.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 8 slices Swiss cheese
- 8 thin slices cooked ham
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- 2 tablespoons butter
- 2 tablespoons olive oil
Cream Sauce
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the chicken later.
- Prepare Chicken: Pound each chicken breast to about 1/4-inch thickness for even cooking. Season both sides with salt and pepper.
- Assemble Rolls: Lay 2 slices of Swiss cheese and 2 slices of ham on each flattened chicken breast.
- Roll and Secure: Carefully roll up each chicken breast around the cheese and ham, securing with toothpicks to hold the shape.
- Coat Chicken: Dredge each rolled chicken breast first in flour, then dip in beaten eggs, and finally coat thoroughly with panko breadcrumbs.
- Brown Chicken: In a large skillet, melt butter with olive oil over medium heat. Sear the chicken rolls on all sides until golden brown, about 5 minutes.
- Bake: Transfer the browned chicken rolls to a baking dish and bake in the preheated oven for 20-25 minutes until cooked through.
- Make Cream Sauce: While chicken bakes, melt butter in a saucepan over medium heat. Add flour and whisk continuously, cooking for about 1 minute to form a roux.
- Finish Sauce: Slowly add milk to the roux while whisking to prevent lumps. Cook until sauce thickens, then stir in Parmesan cheese and Dijon mustard. Season with salt and pepper to taste.
- Serve: Remove chicken from the oven, discard toothpicks, and drizzle the creamy Parmesan Dijon sauce over the chicken rolls. Serve immediately.
Notes
- Ensure chicken breasts are pounded evenly for uniform cooking.
- Secure rolls tightly with toothpicks to prevent filling from leaking.
- Use panko breadcrumbs for extra crispy coating.
- The cream sauce can be prepared in advance and gently reheated.
- Serve with steamed vegetables or a crisp green salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: French-American
Keywords: Chicken Cordon Bleu, stuffed chicken, creamy sauce, baked chicken, French-American cuisine
