Deliciously Creamy Chicken Cordon Bleu Recipe
Deliciously Creamy Chicken Cordon Bleu is a classic dish featuring tender chicken breasts stuffed with ham and Swiss cheese, coated in a crispy breadcrumb crust, pan-seared to golden perfection, and baked in the oven. It is served with a rich, creamy Dijon mustard and Parmesan sauce, garnished with fresh parsley for a flavorful and elegant meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: French-American
Ingredients
Scale
Chicken Rolls
- 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
Cream Sauce
- 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
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the chicken rolls.
- Flatten Chicken: Pound the chicken breasts to an even thickness of about 1/4 inch to ensure even cooking and easy rolling.
- Season Chicken: Season both sides of the chicken breasts generously with salt and freshly ground black pepper.
- Layer Ham and Cheese: Place two slices of ham and two slices of Swiss cheese on each flattened chicken breast.
- Roll and Secure: Tightly roll each chicken breast around the ham and cheese filling, securing the roll with toothpicks to hold its shape.
- Bread Chicken: Dredge each chicken roll first in all-purpose flour, then dip in beaten eggs, and finally coat evenly with breadcrumbs for a crispy crust.
- Brown Chicken Rolls: 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, to develop a golden crust.
- Bake Chicken: Transfer the skillet to the preheated oven and bake the chicken rolls for 20-25 minutes until the chicken is cooked through and juices run clear.
- Prepare Cream Sauce: While the chicken bakes, heat the heavy cream in a saucepan over medium heat. Stir in Dijon mustard, garlic powder, onion powder, and Parmesan cheese. Simmer the sauce until it thickens, approximately 5 minutes.
- Rest and Slice Chicken: Remove the chicken from the oven, discard the toothpicks, and let the chicken rest for a few minutes to retain juices. Then slice the rolls crosswise into rounds.
- Serve and Garnish: Arrange the sliced chicken on plates, drizzle generously with the creamy Dijon-Parmesan sauce, and garnish with chopped fresh parsley for a fresh finish.
Notes
- Use a meat mallet or rolling pin to pound the chicken evenly without tearing the meat.
- Ensure the rolls are tightly secured with toothpicks to prevent them from unrolling during cooking.
- For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
- Let the chicken rest after baking to lock in the juices and enhance flavor.
- The cream sauce can be made ahead and reheated gently before serving.
- Serve with steamed vegetables or a light salad for a complete meal.
Keywords: Chicken Cordon Bleu, Creamy Chicken, Baked Chicken, Stuffed Chicken Breast, Dijon Mustard Sauce, Parmesan Sauce, Ham and Cheese Chicken
