Description
This classic Chicken Cordon Bleu recipe features tender chicken breasts stuffed with black forest ham and melted Swiss cheese, coated in a crispy panko and parmesan crust, and baked to golden perfection. Served with a creamy honey mustard Dijon sauce, this dish makes for a delicious elegant meal that's perfect for dinner or special occasions.
Ingredients
Scale
Chicken
- 4 (7 to 8 oz each) boneless chicken breasts
- 8 slices (12 oz) black forest ham (deli cut), such as Boars Head
- 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 for garnish
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)
- 1 Tbsp honey
- 2 tsp cornstarch mixed with 1 Tbsp low-sodium chicken broth
Instructions
- Prepare the chicken: Pound each chicken breast to an even 1/4-inch thickness between plastic wrap using a meat mallet, working gently to avoid tearing.
- Assemble rolls: Place two slices of ham over each chicken piece, then spread 1/2 cup of shredded Swiss cheese, leaving a 1/2-inch border. Roll tightly from the smaller end, tucking in ends to contain cheese.
- Chill rolls: Wrap each roll tightly in plastic wrap to hold shape, chill in refrigerator for at least 30 minutes or up to 1 day.
- Preheat and prepare baking sheet: Preheat oven to 400 degrees F. Grease a 13x9-inch rimmed baking sheet or line with foil and spray with cooking spray for easy cleanup.
- Prepare coatings: Season flour with salt and pepper in one dish. Season beaten eggs with salt and pepper in a second dish. Combine panko, parmesan, thyme, olive oil, salt, and pepper in a third dish.
- Bread the chicken rolls: Remove rolls from fridge and unwrap. Dredge each roll in flour, shake off excess, dip in egg wash, then coat thoroughly with panko mixture, pressing to adhere.
- Bake chicken: Arrange breaded rolls on prepared baking sheet. Bake until cooked through and internal temperature reaches 165 degrees F, about 35 minutes.
- Rest and slice: Let baked chicken rest a few minutes, then slice into pieces for serving.
- Make sauce: While chicken bakes, melt butter in a saucepan over medium heat. Add garlic and sauté about 20 seconds until fragrant.
- Simmer broth: Add chicken broth and simmer until reduced to about 1/2 cup, roughly 10 minutes.
- Finish sauce: Stir in heavy cream, dijon mustard, yellow mustard, honey, and cornstarch slurry. Whisk and cook until thickened. Season with salt and pepper to taste. Keep warm.
- Serve: Plate sliced chicken cordon bleu and spoon the creamy honey mustard sauce over. Garnish with fresh parsley.
Notes
- Sharp cheddar or gruyere cheese can be substituted for Swiss for different flavor profiles.
- If cheese melts out during baking, plug holes with a small crumpled piece of aluminum foil inside the roll.
- Watch the chicken near the end of baking; if it browns too quickly, tent loosely with foil to prevent burning.
- Chilling the rolled chicken helps it maintain shape and keeps the filling intact while cooking.
- Use a food thermometer to ensure chicken is safely cooked to 165 degrees Fahrenheit.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 150 mg
