Real Recipes From Real Home Cooks ®

chicken cordon bleu

Recipe by
Beth Pierce
Ofallon, MO

Crispy baked Panko breaded chicken breasts stuffed with Swiss Cheese and ham. It is all drizzled with a creamy Parmesan mustard sauce. This dish is easy enough for a weeknight yet elegant enough for company.

yield 4 serving(s)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For chicken cordon bleu

  • 2
    large chicken breasts cut in half lengthwise to create 4 thinner pieces
  • 2
    eggs
  • 1 Tbsp
    milk
  • 1/2 c
    flour
  • 1 1/4 c
    panko bread crumbs
  • 1 tsp
    dried basil
  • 1 tsp
    dried oregano
  • 4
    slices deli size baby swiss
  • 4
    slices deli style ham
  • PARMESAN DIJON CREAM SAUCE
  • 2 Tbsp
    butter
  • 2 Tbsp
    flour
  • 1 1/2 c
    milk
  • 1 1/2 Tbsp
    dijon mustard
  • 1/2 c
    shredded parmesan cheese
  • 1 Tbsp
    fresh chopped italian parsley (optional)

How To Make chicken cordon bleu

  • 1
    Preheat oven to 375 degrees. If necessary pound chicken breasts to 1/2 inch thick using meat mallet.
  • 2
    Whisk eggs and 1 tablespoon milk in small bowl. Add flour to shallow plate. Combine Panko bread crumbs, basil and oregano on separate shallow plate.
  • 3
    Place one piece of Swiss cheese on each piece of chicken. Top with a piece of ham on each piece of Swiss cheese. Roll up chicken breasts and secure with toothpick.
  • 4
    Dip each rolled chicken stack in egg mixture, then in flour, back in egg mixture and then in the Panko breadcrumbs.
  • 5
    Place on a baking sheet. Bake for 25-35 minutes or until cooked through. Cover loosely with aluminum tent.
  • 6
    Meanwhile melt butter over medium heat. Whisk in flour and cook for 2-3 minutes: whisking constantly. Slowly whisk in milk and cook until slightly thickened; about 2 minutes. Turn heat to low and whisk in Dijon mustard and Parmesan cheese. Cook until cheese is melted; whisking constantly.
  • 7
    Carefully remove toothpicks, slice chicken into rounds, drizzle with cheese sauce and sprinkle with parsley
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