Introduction

Chicken Cordon Bleu is a classic dish that combines tender chicken breasts with savory ham and Swiss cheese, all wrapped up in a crispy breadcrumb coating. This version is made even more indulgent with a creamy Dijon mustard sauce that elevates every bite.

A close-up view of a white plate holding three breaded chicken breasts stuffed with diced pink ham inside, each piece golden brown and crispy on the outside. The center chicken piece is cut open, showing a white, tender interior with pink ham in the middle. A smooth, creamy light yellow sauce with small green herb bits and ham pieces flows over the chicken, pooling on the white plate below. Sprinkled fresh green herbs add a touch of color on top of the sauce and chicken. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
8 slices ham
8 slices Swiss cheese
1 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs
Salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
1 tablespoon olive oil
1 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup grated Parmesan cheese
Chopped fresh parsley, for garnish

Instructions

Step 1: Preheat oven to 350°F (175°C).
Step 2: Pound the chicken breasts to an even thickness of about 1/4 inch using a meat mallet or rolling pin.
Step 3: Season both sides of each chicken breast with salt and freshly ground black pepper.
Step 4: Place two slices of ham and two slices of Swiss cheese on each chicken breast.
Step 5: Tightly roll up each chicken breast and secure with toothpicks to hold the shape.
Step 6: Dredge each chicken roll first in flour, then dip into the beaten eggs, and finally coat evenly with breadcrumbs.
Step 7: Heat the butter and olive oil in a large oven-safe skillet over medium heat. Add the chicken rolls and brown them on all sides, about 4-5 minutes per side.
Step 8: Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the chicken is cooked through and no longer pink.
Step 9: Meanwhile, prepare the cream sauce: in a saucepan over medium heat, warm the heavy cream. Stir in Dijon mustard, garlic powder, onion powder, and grated Parmesan cheese. Let it simmer gently until the sauce thickens, about 5 minutes.
Step 10: Remove the chicken rolls from the oven, discard the toothpicks, and let them rest for a few minutes before slicing crosswise.
Step 11: Arrange the sliced chicken on plates, drizzle generously with the creamy sauce, and garnish with chopped fresh parsley before serving.

Tips & Variations

For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
Try adding a bit of fresh thyme or rosemary to the breadcrumb mixture for an herbal note.
If you prefer, swap the Swiss cheese with Gruyère or mozzarella for a different flavor profile.
To ensure even cooking, make sure chicken breasts are pounded to uniform thickness.

Storage

Store leftover chicken cordon bleu in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warmed through to help maintain the crispy coating. The cream sauce can be reheated on the stovetop over low heat, stirring frequently.

How to Serve

The image shows a close-up of a breaded chicken breast cut in half to reveal the inside, which has three layers: the outer golden-brown crispy breading, a white cooked chicken layer, and a pink ham filling in the center. The chicken is topped with a creamy, light yellow sauce with green herb specks and small red bacon bits, which also pools around the base on a white plate. The plate rests on a white marbled surface, visible softly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the chicken rolls a few hours before cooking. Keep them covered in the refrigerator until ready to bread and cook.

What can I use instead of heavy cream for the sauce?

If you prefer a lighter version, you can substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich and may not thicken as much.