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chicken cordon bleu

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

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.

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

Ingredients For chicken cordon bleu

  • CHICKEN
  • 2 lg
    oneless skinless chicken breasts, cut in half lengthwise to create 4 thinner pieces
  • kosher salt and fresh ground black pepper
  • 2
    eggs
  • 1 Tbsp
    milk
  • 1/2 c
    all purpose flour
  • 1 1/4 c
    panko bread crumbs
  • 1 tsp
    dried basil
  • 1 tsp
    dried oregano
  • 4 deli slice
    baby Swiss
  • 4 deli slice
    ham
  • olive oil
  • PARMESAN DIJON CREAM SAUCE
  • 2 Tbsp
    butter
  • 2 Tbsp
    flour
  • 1 1/2 c
    milk
  • 1 1/2 Tbsp
    Dijon mustard
  • 1/2 c
    Parmesan cheese
  • 1 Tbsp
    freshly chopped Italian parsley, optional

How To Make chicken cordon bleu

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 7
    Carefully remove toothpicks, slice chicken into rounds, drizzle with cheese sauce and sprinkle with parsley.
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