Original Post: https://www.evolvingtable.com/chicken-cordon-bleu/
Classic Chicken Cordon Bleu Recipe
This Chicken Cordon Bleu recipe is a family favorite that we've been making for decades! It looks fancy but is a secretly easy main dish for dinner. Simply pound chicken thin, roll it up with Swiss cheese and sliced ham, pan fry, and then bake in the oven for the ultimate meal.
Servings: 4 servings
Ingredients
Chicken Cordon Bleu:
- 1 ¼ pounds chicken breasts cut into 4 pieces, pounded thin
- 4 ounces Swiss cheese sliced
- 4 ounces ham sliced
- 2 tablespoons mayo
- 1 ½ tablespoons Dijon mustard
- 2 tablespoons milk or a plant-based alternative
- 2 tablespoons flour gluten-free, if needed
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup Italian breadcrumbs
- ¼ cup Parmesan cheese
- 2 tablespoons butter salted, or oil
Dijon Cream Sauce:
- 1 tablespoon butter salted
- 1 tablespoon flour gluten-free, if needed
- ½ cup milk or a plant-based alternative
- ¼ cup Parmesan cheese grated
- ¼-½ teaspoon salt to taste
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon thyme fresh, finely chopped
- Parsley finely chopped, optional
Instructions
For the Chicken:
- Prep and Roll Chicken: Cut the chicken breasts into four 5-ounce portions and pound them with a meat mallet until about ½-inch thick. Roll up a 1-oz. slice of cheese with a 1-oz. slice of ham. Place this at one end of a chicken breast and then roll up the chicken around it. Secure the rolled up chicken with 2-3 toothpicks.1 ¼ pounds chicken breasts, 4 ounces Swiss cheese, 4 ounces ham
- Bread Chicken: In one medium-sized bowl whisk together the mayonnaise, mustard, milk, flour, salt, and pepper until combined. In a second medium-sized bowl mix together the breadcrumbs and Parmesan cheese. Dip each chicken breast in the mayo mixture, making sure all sides are covered. Next, transfer the chicken to the breadcrumb bowl, flipping the chicken over so it is completely coated.2 tablespoons mayo, 1 ½ tablespoons Dijon mustard, 2 tablespoons milk, 2 tablespoons flour, ¾ teaspoon salt, ¼ teaspoon black pepper, ¾ cup Italian breadcrumbs, ¼ cup Parmesan cheese
- Sear in Skillet: Add 2 tablespoons butter, or oil, to a large oven-safe skillet over medium heat. Once melted, add the rolled-up chicken in a single layer. Cook for 2-3 minutes, or until a gorgeous crust starts to form and then carefully flip over. (It’s VERY important at this step that you do not disturb the crust too much. So definitely avoid using tongs. Instead, use a flat spatula and swiftly slide it under the crust.) Cook the chicken for an additional 2-3 minutes on the other side.2 tablespoons butter
- Bake the chicken in a preheated 350 degree oven for 20-25 minutes, or it is cooked through and no longer pink.
- Make the Sauce: Add butter to a small saucepan over medium heat. Once melted, add the garlic and continue sauteing for 30 seconds, or until fragrant. Sprinkle in the flour and whisk until combined. Slowly begin adding in the milk, 2-3 tablespoons at a time, whisking well after each addition. Once all of the milk has been added and the sauce has thickened, stir in the cheese, mustard, salt, pepper, and thyme until smooth.1 tablespoon butter, 1 tablespoon flour, ½ cup milk, ¼ cup Parmesan cheese, ¼-½ teaspoon salt, 1 ½ teaspoons Dijon mustard, ½ teaspoon thyme
- Serve the chicken with a drizzle of the sauce and a sprinkle of finely chopped fresh parsley. Enjoy!
Video
Notes
- Chicken: Grab breasts for the best results.
- Technique: Roll the chicken and ham tight so it stays together.
- Tools: Opt for an oven-safe skillet or Dutch oven.
- Prep-Ahead: You can roll up the ham and cheese and store in the fridge. Or, you can prepare the rolled-up chicken the day before and stop just before cooking, then keep in an airtight container.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Freezing: It is possible to freeze this dish, but it is best done before baking. Otherwise, the texture will not be the same.
- Reheating: Use the oven or air-fryer for best results. You can also use the microwave, but it will be a but soggy.
Nutrition
Calories: 649kcal | Carbohydrates: 24g | Protein: 53g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 170mg | Sodium: 1757mg | Potassium: 712mg | Fiber: 3g | Sugar: 2g | Vitamin A: 737IU | Vitamin C: 3mg | Calcium: 469mg | Iron: 3mg
