chicken cordon bleu

Name: Chicken Cordon Bleu
Prep time: 20 min
Cook time: 30 min
Yield: 4
Cuisine: French
Ingredients: ## CHICKEN; 2 large oneless skinless chicken breasts, cut in half lengthwise to create 4 thinner pieces; - kosher salt and fresh ground black pepper; 2 large eggs; 1 tablespoon(s) milk; 1/2 cup(s) all-purpose flour; 1 1/4 cup(s) Panko bread crumbs; 1 teaspoon(s) dried basil; 1 teaspoon(s) dried oregano; 4 deli slice(s) baby Swiss; 4 deli slice(s) ham; olive oil; ## PARMESAN DIJON CREAM SAUCE; 2 tablespoon(s) butter; 2 tablespoon(s) flour; 1 1/2 cup(s) milk; 1 1/2 tablespoon(s) Dijon mustard; 1/2 cup(s) Parmesan cheese; 1 tablespoon(s) freshly chopped Italian parsley, optional

15 Pinches 2 Photos

Beth Pierce

Ofallon, MO

Updated on Sep 3, 2024

Crispy baked chicken cordon bleu is Panko breaded chicken breasts stuffed with Swiss cheese and ham on the inside and drizzled with a creamy Parmesan mustard sauce. This dish is easy enough for a weeknight yet elegant enough for company.

Rate

prep time 20 Min

cook time 30 Min

method Bake

yield 4 serving(s)

Ingredients

CHICKEN
2 large oneless skinless chicken breasts, cut in half lengthwise to create 4 thinner pieces
- kosher salt and fresh ground black pepper
2 large eggs
1 tablespoon milk
1/2 cup all-purpose flour
1 1/4 cups Panko bread crumbs
1 teaspoon dried basil
1 teaspoon dried oregano
4 deli slices baby Swiss
4 deli slices ham
olive oil
PARMESAN DIJON CREAM SAUCE
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1 1/2 tablespoons Dijon mustard
1/2 cup Parmesan cheese
1 tablespoon freshly chopped Italian parsley, optional

How To Make chicken cordon bleu

Step 1

Preheat the oven to 375 degrees F. Pound chicken breasts to 1/2-inch thick using a meat mallet. Season with kosher salt and fresh ground black pepper.

Step 2

Whisk eggs and milk in a small bowl. Add flour to a shallow plate. Combine Panko bread crumbs, basil, and oregano on a separate shallow plate.
Step 3

Place one piece of Swiss cheese on each piece of chicken. Top with a piece of ham. Roll up the chicken breasts tightly and secure them with a toothpick.
Step 4

Dip each rolled chicken bundle in the egg mixture, then in the flour, back in the egg mixture, and then in the Panko breadcrumbs.
Step 5

Place on a baking sheet covered with parchment paper. Spritz them with a little olive oil or cooking spray. Bake for 25-30 minutes or until golden brown and cooked through. Chicken is cooked through when it reaches an internal temperature of 165 degrees F. Cover loosely with an aluminum foil tent.
Step 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 the heat to low and whisk in the Dijon mustard and Parmesan cheese. Cook until the cheese is melted; whisking constantly.
Step 7

Carefully remove toothpicks, slice chicken into rounds, drizzle with cheese sauce and sprinkle with parsley.
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