Description
A classic Chicken Cordon Bleu recipe featuring tender chicken breasts stuffed with black forest ham and Swiss cheese, breaded and baked to golden perfection, served with a creamy honey mustard Dijon sauce.
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
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 two sheets of plastic wrap using a meat mallet gently to avoid tearing.
- Assemble Roll-Ups: Place two slices of ham over each pounded chicken breast followed by 1/2 cup shredded Swiss cheese, leaving a 1/2-inch border. Starting from the smaller end, roll the chicken up snugly, tucking in the ham and edges to prevent cheese leaking.
- Chill: Wrap each rolled chicken tightly in plastic wrap like a tootsie roll, securing the ends, and refrigerate for at least 30 minutes or up to 1 day to firm up.
- Preheat Oven and Prep Baking Sheet: Heat oven to 400 degrees Fahrenheit. Grease a rimmed 13x9-inch baking sheet or line with aluminum foil and spray with non-stick spray.
- Prepare Breading Stations: In separate shallow dishes, place flour seasoned with salt and pepper; whisked eggs seasoned lightly; and a mixture of panko breadcrumbs, parmesan cheese, thyme, olive oil, salt, and pepper.
- Bread Chicken: Remove plastic wrap from chilled chicken. Coat each piece evenly with flour, shaking off excess, dip into eggs, then roll in panko mixture pressing to adhere.
- Bake: Arrange breaded chicken on prepared baking sheet and bake for 30 to 35 minutes until the internal temperature reaches 165 degrees Fahrenheit.
- Rest and Slice: Let the chicken rest a few minutes after baking. Slice and transfer to serving plates.
- Make Sauce: While chicken bakes, melt butter in a medium saucepan over medium heat. Add garlic and sauté about 20 seconds until fragrant and lightly golden.
- Simmer Broth: Add chicken broth and simmer until reduced to about 1/2 cup, approximately 10 minutes.
- Finish Sauce: Stir in heavy cream, both mustards, honey, and cornstarch mixture. Whisk continuously until sauce thickens. Season with salt and pepper to taste. Keep warm until serving.
- Serve: Drizzle sauce over sliced chicken and garnish with chopped fresh parsley.
Notes
- Sharp cheddar or gruyere cheese can be used instead of Swiss for a different flavor profile.
- If cheese melts and leaks during baking, plug leaks with a small crumpled piece of aluminum foil before breading.
- If chicken browns too much near the end of baking, tent with foil to prevent burning.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 140 mg
