Chicken Cordon Bleu

Crispy baked Chicken Cordon Bleu is Panko breaded chicken breasts stuffed with Swiss Cheese and ham on the inside and drizzled with a creamy Parmesan mustard sauce. This dish is easy enough for a weeknight yet elegant enough for company.

Course chicken main meal

Cuisine American

Keyword baked chicken cordon bleu, chicken cordon bleu recipe, chicken cordon bleu sauce, how to make chicken cordon bleu, what is chicken cordon bleu

Prep Time 20

Cook Time 30

Servings servings

Calories 602kcal

Author Beth Pierce

Ingredients

2 large boneless skinless chicken breasts cut in half lengthwise to create 4 thinner pieces
kosher salt and fresh ground black pepper
2 eggs
1 tablespoon milk
1/2 cup all purpose flour
1 1/4 cups panko bread crumbs
1 teaspoon dried basil
1 teaspoon dried oregano
4 slices deli size baby Swiss
4 slices deli style ham
olive oil

Parmesan Dijon cream sauce

2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1 1/2 tablespoons dijon mustard
1/2 cup shredded parmesan cheese
1 tablespoon fresh chopped Italian parsley optional

Instructions

Preheat the oven to 375 degrees. Pound chicken breasts to 1/2 inch thick using a meat mallet. Season with kosher salt and fresh ground black pepper.
Whisk eggs and 1 tablespoon of milk in a small bowl. Add flour to a shallow plate. Combine Panko bread crumbs, basil, and oregano on a separate shallow plate.
Place one piece of Swiss cheese on each piece of chicken. Top with a piece of ham. Roll up the chicken breasts tightly and secure them with a toothpick.
Dip each rolled chicken bundle in the egg mixture, then in the flour, back in the egg mixture, and then in the Panko breadcrumbs.
Place on a baking sheet covered with parchment paper. Spritz them with a little olive oil or cooking spray. Bake for 25-30 minutes or until golden brown and cooked through. Chicken is cooked through when it reaches an internal temperature of 165 degrees. Cover loosely with an aluminum foil tent.
Meanwhile, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes, whisking constantly. Slowly whisk in milk and cook until slightly thickened, about 2 minutes. Turn the heat to low and whisk in the Dijon mustard and Parmesan cheese. Cook until the cheese is melted; whisking constantly.
Carefully remove toothpicks, slice chicken into rounds, drizzle with cheese sauce and sprinkle with parsley.

Notes

Pound the chicken breasts thin to make them easier to roll.
Use freshly shredded Parmesan Cheese in the sauce. It is so flavorful and really does make a difference.
Boars Head sells some fabulous deli hams and cheeses. I really like the Tavern Ham and the Pesto Parmesan Ham.
For added crispiness, spritz breaded chicken breasts with a little olive oil before baking.
Chicken is cooked through when it reaches an internal temperature of 165 degrees. An instant-read meat thermometer comes in very handy in the kitchen.

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