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Chicken Cordon Bleu

Delicious Chicken Cordon Bleu Baked to Golden Perfection

Chicken Cordon Bleu is a classic dish that combines chicken, ham, and Swiss cheese into an impressive meal.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Rolls
  • 4 pieces Boneless, Skinless Chicken Breasts Use evenly flattened pieces for easy rolling.
  • 8 slices Ham Thinly sliced deli, Black Forest, or honey-roasted ham adds savory notes.
  • 4 slices Swiss Cheese Provides melty texture; substitute Gruyère for a more authentic flavor.
For the Coating
  • 1 cup All-Purpose Flour Coating for crunch; gluten-free flour makes a great alternative.
  • 2 large Eggs Beaten large eggs bind breadcrumbs to chicken effectively.
  • 1 cup Breadcrumbs Creates a crispy coating; Panko is recommended for extra crunch.
For the Sauce
  • 1 tablespoon Olive Oil Ensures even heat during searing.
  • 1 tablespoon Butter Adds richness.
  • 1 cup Milk Forms the base for the cream sauce; plant-based options work too.
  • 2 tablespoons Dijon Mustard Adds tang to the cream sauce.
  • 1/4 cup Parmesan Cheese Enhances the cream sauce with nutty flavor.
Seasoning and Garnish
  • to taste Salt Essential for flavor enhancement.
  • to taste Pepper Essential for flavor enhancement.
  • to taste Fresh Parsley Optional garnish for a fresh finish.

Equipment

  • Oven
  • Skillet
  • Meat mallet
  • Baking Dish
  • whisk
  • Meat Thermometer

Method
 

Step‑by‑Step Instructions for Chicken Cordon Bleu
  1. Preheat your oven to 375°F (190°C).
  2. Pound chicken breasts to an even thickness of ¼ inch. Lay a slice of ham and a slice of Swiss cheese on each breast, then roll tightly and secure with toothpicks.
  3. Set up a breading station: Season flour with salt and pepper, beat eggs, and spread breadcrumbs on a third plate. Dredge chicken rolls in flour, dip in eggs, and coat in breadcrumbs.
  4. Heat olive oil and butter in a skillet over medium heat. Sear the breaded chicken rolls for 2-3 minutes on each side.
  5. Transfer chicken rolls to a baking dish and bake uncovered for 20-25 minutes until internal temperature reaches 165°F (74°C).
  6. In a saucepan, melt butter, whisk in flour to create a roux, then gradually add milk and stir in Dijon mustard and Parmesan cheese. Simmer until thickened.
  7. Carefully remove toothpicks from chicken rolls, slice into rounds, and drizzle with the creamy Dijon sauce. Garnish with parsley.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 200mgIron: 2mg

Notes

Ensure chicken is pounded evenly for consistent cooking and secure each roll tightly to prevent filling from leaking during baking.

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