Description
This classic Chicken Cordon Bleu recipe features tender chicken breasts stuffed with savory Black Forest ham and melted Swiss cheese, all breaded and baked to golden perfection. Served with a creamy Dijon honey mustard sauce, it's an elegant yet approachable dish perfect for a special dinner.
Ingredients
Scale
Chicken
- 4 (7 to 8 oz each) boneless chicken breasts
- 8 slices (12 oz) Black Forest ham (deli cut)
- 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
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 Chicken: Pound each chicken breast to an even 1/4-inch thickness between plastic wrap using a meat mallet, being careful not to tear the meat.
- Assemble Roll-Ups: Lay two slices of ham over each chicken breast, then sprinkle 1/2 cup shredded Swiss cheese on top, leaving 1/2 inch uncovered around edges. Roll up snugly from the smaller end, tucking in ham and chicken ends to prevent cheese seepage.
- Chill Rolls: Wrap each chicken roll tightly in plastic wrap, especially sealing the ends, then refrigerate at least 30 minutes or up to 1 day to hold shape.
- Preheat Oven and Prepare Baking Sheet: Preheat oven to 400 degrees F. Grease a rimmed 13x9-inch baking sheet with non-stick spray or line with foil and spray for easy cleanup.
- Prepare Breading Stations: In one shallow dish, whisk flour with salt and pepper. In a second dish, whisk eggs with salt and pepper. In a third dish, mix panko breadcrumbs, Parmesan, thyme, olive oil, salt, and pepper.
- Bread Chicken Rolls: Remove plastic wrap from rolls. Dredge each roll in flour, shaking off excess. Dip into egg mixture, letting excess drip off. Finally, coat thoroughly with panko mixture, pressing to adhere.
- Bake Chicken: Place breaded rolls on prepared sheet and bake until internal temperature reaches 165 degrees F, about 30 to 35 minutes. Let rest for a few minutes after baking.
- Make Sauce: While chicken bakes, melt butter in medium saucepan over medium heat. Sauté garlic until fragrant and lightly golden, about 20 seconds. Add chicken broth and simmer until reduced to about 1/2 cup, roughly 10 minutes. Stir in heavy cream, Dijon mustard, yellow mustard, honey, and cornstarch slurry. Whisk and cook until sauce thickens. Season with salt and pepper as desired. Keep warm.
- Serve: Slice chicken rolls and serve topped with warm Dijon honey mustard sauce. Garnish with chopped parsley.
Notes
- Sharp cheddar or Gruyere cheese can be used as substitutes for Swiss cheese.
- If cheese leaks during baking, stuff the opening with a small piece of crumpled aluminum foil to seal.
- To prevent over-browning, tent chicken with foil during the last few minutes of baking if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 140 mg
