Description
Classic Chicken Cordon Bleu is a delicious dish featuring thinly pounded chicken breasts rolled with Swiss cheese and ham, then breaded and pan-seared to a perfect golden crust before finishing in the oven. Served with a creamy Dijon and Parmesan sauce, this recipe offers a comforting and elegant meal perfect for family dinners or special occasions.
Ingredients
For the Chicken:
- 1 ¼ pounds chicken breasts (cut into 4 pieces, pounded thin)
- 4 ounces Swiss cheese (sliced)
- 4 ounces ham (sliced)
- 2 tablespoons mayonnaise
- 1 ½ tablespoons Dijon mustard
- 2 tablespoons milk (or plant-based alternative)
- 2 tablespoons flour (gluten-free, if needed)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup Italian seasoned breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons butter (salted, or oil for searing)
For the Sauce:
- 1 tablespoon butter (salted)
- 1 tablespoon flour (gluten-free, if needed)
- ½ cup milk (or plant-based alternative)
- ¼ cup grated Parmesan cheese
- ¼-½ teaspoon salt (to taste)
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon fresh thyme (finely chopped)
- Garlic (1 clove, minced)
- Parsley (finely chopped, optional for garnish)
Instructions
- Prep and Roll Chicken: Cut the chicken breasts into four equal portions and pound each piece with a meat mallet until about ½-inch thick. Then roll up a 1-ounce slice of Swiss cheese with a 1-ounce slice of ham, placing it at one end of the flattened chicken breast before rolling the chicken tightly around it. Secure each roll with 2-3 toothpicks to hold everything in place.
- Bread the Chicken: In a medium bowl, whisk together mayonnaise, Dijon mustard, milk, flour, salt, and black pepper until smooth. In a second bowl, combine the Italian seasoned breadcrumbs with grated Parmesan cheese. Dip each rolled chicken breast first in the mayonnaise mixture making sure it’s fully coated, then transfer it to the breadcrumb mixture, pressing gently to cover all sides thoroughly.
- Sear the Chicken: Heat 2 tablespoons butter or oil in a large oven-safe skillet over medium heat. Once hot and melted, add the breaded chicken rolls in a single layer. Cook without disturbing for 2-3 minutes until a golden crust forms, then carefully flip using a flat spatula to avoid breaking the crust. Cook an additional 2-3 minutes on the other side until golden brown.
- Bake the Chicken: Transfer the skillet to a preheated oven at 350°F (175°C). Bake for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center.
- Make the Sauce: In a small saucepan, melt 1 tablespoon butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Sprinkle in flour and whisk constantly to create a roux. Gradually add milk in small increments, whisking continuously until the sauce thickens and becomes smooth. Stir in grated Parmesan cheese, Dijon mustard, salt to taste, and fresh thyme. Mix until well combined and heated through.
- Serve: Plate the baked chicken cordon bleu and drizzle generously with the creamy sauce. Sprinkle with finely chopped fresh parsley if desired for a bright, fresh garnish. Enjoy your classic chicken cordon bleu!
Notes
- Ensure chicken breasts are pounded evenly to ensure uniform cooking.
- Using toothpicks helps keep the chicken roll intact during cooking; remember to remove them before serving.
- Do not disturb the chicken while searing to get a perfect crust.
- If preferred, plant-based milk and gluten-free flour can be used to accommodate dietary needs.
- This dish pairs well with steamed vegetables, mashed potatoes, or a light green salad.
