Description
Classic Chicken Cordon Bleu featuring tender chicken breasts stuffed with savory Black Forest ham and Swiss cheese, breaded and baked to golden perfection. Served with a creamy Dijon honey mustard sauce, this dish offers a perfect balance of flavors and textures for a delightful main course.
Ingredients
Scale
Chicken
- 4 (7 to 8 oz each) boneless chicken breasts
- 8 slices (12 oz) Black Forest ham (deli cut)
- 8 oz shredded Swiss cheese
- 1/4 cup all-purpose flour
- Salt and black pepper to taste
- 2 large eggs
- 1 cup heaping panko breadcrumbs
- 1/3 cup finely grated (1.4 oz) Parmesan cheese
- 2 tsp chopped fresh thyme
- 1 Tbsp olive oil
- 1 Tbsp chopped fresh parsley
Dijon Cream Sauce
- 1 Tbsp butter
- 1 Tbsp minced garlic
- 1 1/4 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1 Tbsp Dijon mustard
- 1 Tbsp prepared yellow mustard
- 1 Tbsp honey
- 2 tsp cornstarch mixed with 1 Tbsp low-sodium chicken broth
Instructions
- Prepare Chicken: Pound each chicken breast to an even 1/4-inch thickness between two sheets of plastic wrap using the flat side of a meat mallet, being careful not to tear the meat.
- Assemble Rolls: Place two slices of ham over each chicken breast; sprinkle 1/2 cup shredded Swiss cheese on top, leaving a 1/2-inch border around edges. Roll the chicken tightly from the smaller end to the opposite side, tucking in ham and chicken ends to keep cheese contained.
- Chill Rolls: Wrap each rolled chicken snugly in plastic wrap, securing the ends, and refrigerate for at least 30 minutes up to 1 day to help retain shape during baking.
- Preheat and Prepare Baking Sheet: Preheat oven to 400 degrees Fahrenheit. Grease a rimmed 13x9-inch baking sheet with non-stick spray or line with foil and spray for easy cleanup.
- Prepare Breading Stations: In one shallow dish, combine flour with salt and pepper. In a second dish, whisk eggs with a pinch of salt and pepper. In a third dish, mix panko breadcrumbs, Parmesan cheese, thyme, olive oil, salt, and pepper.
- Bread the Chicken: Remove plastic wrap from chicken. Coat each piece first in flour, shaking off excess, then dip into egg mixture, allowing excess to drip, then coat thoroughly with the panko mixture, pressing to adhere.
- Bake: Place breaded chicken on prepared baking sheet. Bake in preheated oven until internal temperature reaches 165 degrees Fahrenheit, about 35 minutes. Remove and let rest briefly.
- Prepare Sauce: While chicken bakes, melt butter in a medium saucepan over medium heat. Add garlic and sauté until fragrant and lightly golden, about 20 seconds. Add chicken broth and simmer until reduced to about 1/2 cup, approximately 10 minutes.
- Finish Sauce: Stir in heavy cream, Dijon mustard, yellow mustard, honey, and cornstarch mixture. Whisk continuously until sauce thickens. Season with salt and pepper as needed. Keep warm covered until serving.
- Serve: Slice the rested chicken rolls and serve drizzled with creamy Dijon honey mustard sauce, garnished with chopped parsley.
Notes
- Sharp cheddar or Gruyere cheese can be used as alternatives to Swiss cheese.
- If cheese seeps out during baking, plug the opening with a small piece of crumpled aluminum foil.
- If chicken browns too quickly, tent loosely with foil to prevent over-browning.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 43 g
- Cholesterol: 130 mg
