Description
This classic Chicken Cordon Bleu recipe features tender chicken breast fillets rolled with savory deli ham and melted Emmental cheese, coated in a flavorful breadcrumb crust, and baked to golden perfection. Served with a creamy Dijon mustard and Greek yogurt sauce, this dish is an impressive yet easy-to-make meal perfect for family dinners or special occasions.
Ingredients
Chicken Rolls
- 4 chicken breast fillets
- Salt & pepper (to taste)
- 4 slices deli ham
- 4 slices Emmental cheese
- 1 egg
- 1 cup breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Spray oil
Mustard Yogurt Sauce
- ½ cup Greek yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- Fresh parsley (for garnish, if desired)
Instructions
- Prepare the Chicken: Place the chicken breast fillets between two sheets of plastic wrap or parchment paper. Gently pound them with a meat mallet until about ¼ inch thick and even throughout. Season both sides with salt and pepper to taste.
- Assemble the Rolls: Lay a slice of deli ham and a slice of Emmental cheese over the center of each fillet. Roll the chicken tightly from the wider end, securing each roll with toothpicks to maintain shape during cooking.
- Prepare Coatings: In a shallow bowl, mix the breadcrumbs with paprika and dried oregano. In another bowl, whisk the egg until smooth.
- Bread the Chicken Rolls: One at a time, dip each chicken roll into the beaten egg, then roll thoroughly in the seasoned breadcrumbs. Arrange the breaded rolls on a baking rack placed over a sheet pan and lightly spray with oil to promote crispiness.
- Make the Sauce: In a small bowl, combine Greek yogurt, Dijon mustard, and honey. Stir until the sauce is smooth and creamy. Set aside for serving.
- Bake the Chicken: Preheat oven to 400°F (200°C). Bake the chicken rolls for 30 to 35 minutes until golden brown and cooked through, reaching an internal temperature of 160°F (70°C). If the rolls brown too fast, cover loosely with foil during the last few minutes.
- Serve: Remove toothpicks from the chicken rolls. Serve hot, drizzled with the mustard-yogurt sauce and garnished with freshly chopped parsley, if desired.
Notes
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 160°F (70°C).
- For extra crispiness, spray the breadcrumb coating well with oil before baking.
- To save time, prepare the sauce ahead and refrigerate until serving.
- Substitute Emmental cheese with Swiss or Gruyere if not available.
- Remove toothpicks before serving to avoid choking hazards.
