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Crispy and Creamy Chicken Cordon Bleu with Dijon Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 39 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: French-American

Description

This Crispy and Creamy Chicken Cordon Bleu with Dijon Sauce is a classic French-American dish featuring tender chicken breasts stuffed with Swiss cheese and ham, coated in a flavorful breadcrumb mixture, and baked to golden perfection. The dish is rounded out with a rich, creamy Dijon mustard sauce, making it an elegant yet approachable dinner option that’s crispy on the outside and oozing with cheesy goodness inside.

Ingredients

For the chicken:

  • 4 boneless, skinless chicken breasts
  • 4 slices Swiss cheese
  • 4 slices deli ham
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Oil for frying or baking spray

For the Dijon cream sauce:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Prepare the chicken: Preheat the oven to 375°F (190°C). Pound each chicken breast to about 1/4-inch thickness between two sheets of plastic wrap or parchment paper to ensure even cooking. Place one slice of ham and one slice of Swiss cheese on each flattened chicken breast. Roll the chicken tightly around the filling and secure with toothpicks to keep the roll intact during cooking.
  2. Bread the chicken: Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one holding a mixture of panko breadcrumbs, grated Parmesan, garlic powder, paprika, salt, and black pepper. Dredge each rolled chicken breast first in the flour, then dip into the egg, and finally coat completely with the breadcrumb mixture. This ensures a crispy, flavorful crust.
  3. Bake the chicken: Place the coated chicken rolls on a greased baking sheet or oven-safe skillet. Lightly spray the tops with oil or cooking spray to promote browning. Bake for 25 to 30 minutes until the outside is golden and the internal temperature reaches 165°F (74°C). For an extra crispy finish, broil the chicken for 1 to 2 minutes at the end, watching closely to prevent burning.
  4. Make the Dijon cream sauce: While the chicken is baking, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute to form a roux, which thickens the sauce. Slowly add the milk and heavy cream, whisking constantly until the mixture is smooth and thickened, about 3 to 5 minutes. Stir in the Dijon mustard and Parmesan cheese. Season the sauce with salt and pepper to taste.
  5. Serve: Remove toothpicks from the baked chicken rolls and slice them carefully. Drizzle the warm Dijon cream sauce over the sliced chicken and serve immediately, pairing it with sides such as mashed potatoes, roasted vegetables, or a fresh salad for a complete meal.

Notes

  • You can prepare the chicken rolls ahead of time and refrigerate them before baking to save time on the day of serving.
  • For alternative cooking methods, air frying or stovetop frying works well to achieve a crispy crust if you prefer not to bake.
  • This dish pairs beautifully with mashed potatoes, roasted vegetables, or a crisp green salad for a balanced meal.

Find it online: https://slsrecipes.com/crispy-and-creamy-chicken-cordon-bleu-with-dijon-sauce-recipe/