Description
This Creamy Chicken Cordon Bleu recipe features tender chicken breasts rolled with Swiss cheese and ham, breaded and pan-seared until golden, then finished in the oven for juicy perfection. Topped with a rich, creamy Parmesan-Dijon sauce, it’s an indulgent yet elegant meal perfect for any occasion.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 8 slices of Swiss cheese
- 8 thin slices of cooked ham
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- 2 tablespoons butter
- 2 tablespoons olive oil
For the Cream Sauce:
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the chicken once it’s browned and rolled.
- Prepare the Chicken: Pound the chicken breasts to about 1/4-inch thickness to ensure even cooking. Season both sides with salt and pepper to enhance the flavor.
- Layer Cheese and Ham: Place 2 slices of Swiss cheese and 2 slices of ham onto each flattened chicken breast, arranging evenly for balanced taste.
- Roll and Secure: Carefully roll up each chicken breast tightly around the cheese and ham filling, securing the rolls with toothpicks to keep them intact during cooking.
- Bread the Chicken Rolls: Coat each rolled chicken breast by dredging in flour, then dipping in beaten eggs, and finally coating them with panko breadcrumbs for a crispy exterior.
- Brown the Chicken: In a large skillet over medium heat, melt butter with olive oil. Brown the chicken rolls on all sides until they are golden, about 5 minutes, to develop flavor and texture.
- Bake the Chicken: Transfer the browned rolls to a baking dish and bake in the preheated oven for 20-25 minutes until they are cooked through and juices run clear.
- Make the Cream Sauce: While the chicken bakes, melt butter in a saucepan over medium heat and whisk in flour until smooth. Cook for 1 minute to remove the raw flour taste.
- Finish the Sauce: Gradually add milk while whisking continuously until the sauce thickens. Stir in Parmesan cheese and Dijon mustard until fully combined. Season with salt and pepper to taste.
- Serve: Remove the chicken from the oven and discard the toothpicks. Plate the chicken rolls and generously drizzle with the creamy Parmesan-Dijon sauce for a rich, flavorful finish.
Notes
- Pounding the chicken to even thickness ensures even cooking and tender texture.
- Using panko breadcrumbs provides a crispier crust compared to regular breadcrumbs.
- Make sure the sauce thickens enough to coat the back of a spoon before serving.
- Remove toothpicks before serving to avoid any injuries.
- You can substitute ham with prosciutto or turkey for variation.
- Leftovers can be refrigerated for up to 3 days and reheated gently to preserve the creamy sauce texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Keywords: Chicken Cordon Bleu, Creamy Chicken Recipes, Baked Chicken, Swiss Cheese Chicken, Ham and Cheese Chicken, Comfort Food
