Description
This classic Chicken Cordon Bleu recipe features tender chicken breasts stuffed with savory Black Forest ham and Swiss cheese, then breaded and baked to golden perfection. Served with a creamy Dijon honey mustard sauce, this dish makes an elegant and flavorful main course suitable for dinner or special occasions.
Ingredients
Scale
Chicken and Filling
- 4 boneless chicken breasts (7 to 8 oz each)
- 8 slices black forest ham (12 oz deli cut)
- 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 parmesan cheese (1.4 oz)
- 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
- Pound the Chicken: Place each chicken breast between two sheets of plastic wrap and gently pound to an even 1/4-inch thickness using the flat side of a meat mallet. Be careful not to tear the meat.
- Assemble the Rolls: Lay two slices of ham on each flattened chicken breast, then evenly distribute 1/2 cup of shredded Swiss cheese over the ham, leaving a 1/2-inch border around the edges. Starting at the smaller end, roll the chicken up snugly, tucking in ham and chicken ends to secure the cheese inside.
- Chill the Rolls: Wrap each chicken roll tightly in plastic wrap, especially at the ends to hold shape. Refrigerate for at least 30 minutes and up to 1 day to help the rolls maintain their form during cooking.
- Prepare for Breading: Preheat the oven to 400 degrees Fahrenheit. Grease a rimmed 13 by 9-inch baking sheet with non-stick spray or cover with foil sprayed with cooking spray.
- Set Up Breading Stations: In a shallow dish, mix flour with salt and pepper to taste. In a second dish, whisk the eggs with a pinch of salt and pepper. In a third dish, combine panko breadcrumbs, parmesan cheese, fresh thyme, olive oil, salt, and pepper; toss well.
- Bread the Chicken Rolls: Unwrap each chicken roll and dredge all sides in the flour mixture, shaking off excess. Dip into the egg wash allowing excess to drip off, then thoroughly coat in the panko mixture, pressing firmly to adhere breadcrumbs well.
- Bake the Chicken: Place the breaded rolls on the prepared baking sheet. Bake in the preheated oven for 35 minutes or until the internal temperature reaches 165 degrees Fahrenheit. Remove from oven and let rest a few minutes.
- Prepare the Sauce: While the chicken bakes, melt butter in a medium saucepan over medium heat. Add garlic and sauté for about 20 seconds until fragrant. Add chicken broth and simmer until reduced to about 1/2 cup, approximately 10 minutes.
- Finish the Sauce: Stir in heavy cream, Dijon mustard, yellow mustard, honey, and the cornstarch slurry. Whisk continuously until the sauce thickens. Season to taste with salt and pepper. Remove from heat and keep warm.
- Serve: Slice the chicken rolls on a cutting board. Spoon the warm Dijon honey mustard sauce over the slices, and garnish with chopped fresh parsley before serving.
Notes
- Sharp cheddar or gruyere cheese can be substituted for Swiss cheese for a different flavor profile.
- If cheese seeps out while baking, plug the openings with small pieces of crumpled aluminum foil to contain the filling.
- If the chicken browns too quickly on top, tent loosely with foil to prevent over-browning during the remaining cooking time.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
