Description
This classic Chicken Cordon Bleu recipe features tender chicken breasts stuffed with savory smoked ham and Swiss cheese, breaded and oven-baked to golden perfection. Served with a rich and creamy honey Dijon sauce, this dish is perfect for an elegant dinner or special occasion.
Ingredients
Scale
Chicken Rolls
- 2 pounds boneless skinless chicken breasts (approximately four breasts)
- 8 ounces sliced smoked ham
- 8 ounces Swiss cheese, sliced
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 large eggs
- ½ cup chicken broth
- 1 cup panko breadcrumbs
Creamy Dijon Sauce
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 cup milk
- ½ teaspoon salt
Instructions
- Pound the Chicken: Place each piece of chicken between two sheets of plastic wrap and gently pound them to an even thickness of ½-inch, taking care not to create holes.
- Layer Ham and Cheese: Season both sides of each chicken breast with salt and black pepper. On the lower half, layer 2-3 slices of smoked ham followed by 2-3 slices of Swiss cheese.
- Roll and Wrap: Tightly roll the chicken around the ham and cheese layers. Use plastic wrap to secure and twist the ends tightly, ensuring the filling is fully enclosed.
- Chill the Rolls: Refrigerate the wrapped chicken rolls for at least 45 minutes, or up to 4 hours, to firm up.
- Prepare to Bake: Preheat your oven to 350°F (177°C) and grease a large baking sheet or dish with cooking spray.
- Set up Breading Stations: In a shallow bowl, whisk together flour, salt, pepper, onion powder, garlic powder, and paprika. In another bowl, whisk eggs and chicken broth. In a third bowl, pour the panko breadcrumbs.
- Bread the Rolls: Unwrap each chilled chicken roll. Dredge in the seasoned flour mixture, shaking off excess. Dip in the egg mixture, letting excess drip off, then roll thoroughly in breadcrumbs to coat fully.
- Bake the Chicken: Arrange the breaded chicken rolls on the prepared baking sheet, spaced evenly. Bake at 350°F for 25 minutes. Then increase oven temperature to 425°F (218°C) and bake for an additional 5-10 minutes, until breadcrumbs are golden brown and the internal temperature reaches 165°F (74°C).
- Make the Creamy Dijon Sauce: While the chicken bakes, melt butter in a medium saucepan over medium heat. Whisk in flour and cook until light golden. Stir in Dijon mustard and honey. Gradually whisk in milk and bring to a simmer. Cook for about 5 minutes until thickened. Remove from heat and season with salt.
- Serve: Plate the baked chicken cordon bleu and generously drizzle with the creamy honey Dijon sauce. Garnish with fresh parsley if desired and serve hot.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in a 350°F air fryer for 5-6 minutes or in a 350°F oven for 10-15 minutes until the cheese is melty and warmed through.
- To prevent the chicken from unrolling during breading, keep it well wrapped and chilled before breading.
- Using panko breadcrumbs ensures a crisp golden crust.
- Ensure the internal temperature of the chicken reaches 165°F for food safety.
Nutrition
- Serving Size: 1 stuffed chicken breast (approx. 8 oz)
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1.5 g
- Protein: 45 g
- Cholesterol: 150 mg
