Chicken Cordon Bleu Classic (Print)
Crispy, ham-and-cheese stuffed chicken with creamy Dijon-Parmesan sauce. Classic comfort for special dinners.
# Ingredients:
→ For the Chicken
01 -
4 boneless, skinless chicken breasts
02 -
4 slices of ham
03 -
4 slices of Swiss cheese
04 -
1/2 cup all-purpose flour
05 -
2 large eggs, beaten
06 -
1 cup breadcrumbs (panko or regular)
07 -
Salt and pepper to taste
08 -
2 tbsp olive oil
09 -
2 tbsp butter
→ For the Dijon Cream Sauce
10 -
2 tbsp butter
11 -
2 tbsp all-purpose flour
12 -
1 cup milk
13 -
1 tsp Dijon mustard
14 -
1/2 cup grated Parmesan cheese
15 -
Salt and pepper to taste
16 -
Fresh parsley, chopped (optional garnish)
# Steps:
01 -
Set oven to 375°F (190°C).
02 -
Pound chicken breasts to 1/4 inch thickness using a meat mallet. Layer each with a slice of ham and cheese. Roll tightly and secure with toothpicks.
03 -
Mix flour with salt and pepper. Dredge each chicken roll in flour, then dip in beaten eggs, and coat with breadcrumbs.
04 -
Heat olive oil and butter in a skillet over medium heat. Sear each chicken roll for 2–3 minutes per side until golden.
05 -
Transfer to a baking dish and bake uncovered for 20–25 minutes until internal temp reaches 165°F (74°C).
06 -
In a saucepan, melt butter over medium heat. Add flour and cook for 1 minute. Gradually whisk in milk, then stir in Dijon mustard and Parmesan. Simmer until thick and creamy. Season to taste.
07 -
Remove toothpicks, slice chicken into rounds, and drizzle with cream sauce. Garnish with parsley if desired.