Description
This classic Chicken Cordon Bleu features tender chicken breasts stuffed with Black Forest ham and Swiss cheese, coated in a flavorful panko and parmesan crust, and baked to golden perfection. Served with a creamy Dijon honey mustard sauce, it’s an impressive yet approachable dish ideal for dinner or special occasions.
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 plastic wrap to avoid tearing.
- Assemble Rolls: Lay two ham slices and 1/2 cup shredded Swiss cheese on each chicken piece, leaving edges uncovered. Roll snugly starting from the smaller end, tucking in edges.
- Chill Rolls: Wrap rolls tightly in plastic wrap to hold shape and refrigerate for at least 30 minutes up to 1 day.
- Preheat Oven and Prepare Baking Sheet: Preheat oven to 400 degrees Fahrenheit. Grease or line a rimmed baking sheet with foil and spray.
- Prepare Breading Stations: Season flour with salt and pepper in one shallow dish. Whisk eggs with salt and pepper in second dish. Combine panko, parmesan, thyme, olive oil, salt, and pepper in third dish.
- Bread Chicken: Remove rolls from fridge and unwrap. Dredge each in flour, then egg wash, then panko mixture, pressing to adhere well.
- Bake Chicken: Arrange breaded rolls on baking sheet and bake until internal temperature reaches 165 degrees Fahrenheit, about 35 minutes. Let rest.
- Prepare Sauce: While baking, melt butter in saucepan over medium heat. Add garlic and sauté briefly. Add chicken broth and simmer until reduced to about 1/2 cup.
- Finish Sauce: Stir in cream, Dijon mustard, yellow mustard, honey, and cornstarch mixture. Whisk until thickened. Season to taste and keep warm.
- Serve: Slice chicken rolls and serve topped with creamy honey mustard sauce. Garnish with chopped parsley.
Notes
- Sharp cheddar or gruyere cheese can be substituted for Swiss cheese.
- If cheese leaks during baking, plug openings with crumpled aluminum foil.
- Tent chicken with foil if it browns too quickly to avoid burning.
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 135 mg
