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Crispy Creamy Chicken Cordon Bleu

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A delightful twist on the classic French dish with succulent chicken, savory ham, and gooey Swiss cheese, all encased in a golden panko crust.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 4 slices Swiss cheese
  • 4 slices deli ham
  • 1/3 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups panko breadcrumbs
  • Salt and pepper to taste
  • 1 tbsp olive oil or melted butter (for brushing)
  • 1 tbsp butter (for sauce)
  • 1 tbsp all-purpose flour (for roux)
  • 3/4 cup milk or cream
  • 1 tbsp Dijon mustard
  • Fresh parsley or chives for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or set a wire rack over a tray for baking.
  2. Pound the chicken breasts to a uniform 1/2-inch thickness, using plastic wrap or parchment to avoid mess. Season both sides with salt and pepper.
  3. Lay 2 slices of ham and 2 slices of cheese on each chicken breast. Roll them up tightly and secure with toothpicks as necessary.
  4. Dredge each chicken roll in flour, dip into the beaten eggs, then coat with panko breadcrumbs for that perfect crunch.
  5. Arrange the chicken rolls on the prepared baking sheet, brushing the tops with olive oil or melted butter to enhance crispiness.
  6. Bake for 25 to 30 minutes, or until golden brown and the chicken is cooked through.
  7. In the meantime, melt butter in a saucepan over medium heat. Stir in 1 tablespoon of flour and cook briefly to form a roux.
  8. Gradually whisk in the milk or cream until smooth, then stir in Dijon mustard. Season with salt and pepper, simmer until the mixture thickens.
  9. Remove the toothpicks from the chicken rolls, slice if you desire, and drizzle the creamy sauce over the top. Garnish with fresh herbs for an elegant touch.

Notes

Best served with a fresh garden salad or creamy mashed potatoes. Leftovers can be stored in an airtight container for up to 3 days.

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