Description
This Crispy and Creamy Chicken Cordon Bleu recipe features tender chicken breasts stuffed with savory ham and melted Swiss or Gruyère cheese, coated in a crispy breadcrumb crust and baked to golden perfection. Paired with a smooth and tangy Dijon mustard cream sauce, this dish offers the ultimate combination of textures and flavors for an impressive yet easy-to-make meal.
Ingredients
Scale
Chicken and Filling
- 4 boneless, skinless chicken breasts
- 4 slices of ham
- 4 slices of Swiss or Gruyère cheese
Breading
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
Cooking Fats
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Dijon Sauce
- ¼ cup Dijon mustard
- ½ cup heavy cream
Garnish
- Fresh parsley, chopped for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare it for baking the chicken cordon bleu to perfection.
- Prepare Chicken: Place each chicken breast between two sheets of plastic wrap and gently pound them with a meat mallet until they are about ½ inch thick, ensuring even cooking throughout.
- Season the Chicken: Generously season both sides of the pounded chicken breasts with salt, pepper, garlic powder, and onion powder for balanced flavor.
- Assemble the Filling: Lay one slice of ham and one slice of Swiss or Gruyère cheese on top of each chicken breast, preparing for rolling.
- Roll the Chicken: Starting from one edge, tightly roll up each chicken breast to enclose the ham and cheese filling inside. Secure the rolls with toothpicks if needed to keep them intact.
- Prepare Breading Station: Set up three separate bowls: one with all-purpose flour, one with whisked eggs, and one with panko breadcrumbs.
- Bread the Chicken: Coat each rolled chicken breast first in flour, shaking off the excess. Then dip into the egg mixture, followed by coating thoroughly with breadcrumbs to create a crispy crust.
- Sear the Chicken: Heat olive oil and unsalted butter in a large oven-safe skillet over medium heat. Once the butter melts and starts to bubble, add the chicken rolls and sear each side for 4-5 minutes until golden brown, locking in the flavor and creating a crispy exterior.
- Bake: Transfer the skillet with the seared chicken rolls into the preheated oven. Bake for approximately 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), indicating it is fully cooked.
- Make the Sauce: While the chicken bakes, prepare the Dijon sauce by combining Dijon mustard and heavy cream in a small saucepan over low heat. Stir gently and warm until smooth, then season with salt and pepper to taste.
- Rest the Chicken: Remove the baked chicken from the oven and let it rest for 5 minutes. This allows the juices to redistribute for maximum tenderness.
- Serve and Plate: Slice the chicken rolls and serve drizzled with the creamy Dijon sauce. Garnish with freshly chopped parsley if desired for added color and freshness.
Notes
- Use panko breadcrumbs for a lighter, extra crispy coating.
- Ensure chicken breasts are evenly pounded to guarantee uniform cooking.
- To keep the rolls secure while baking, toothpicks can be removed after searing or before serving.
- Internal temperature of 165°F (74°C) is essential to ensure the chicken is safely cooked.
- For a lower fat option, substitute heavy cream with half-and-half but expect a slightly thinner sauce.
