Description

This crispy creamy chicken cordon bleu features tender chicken breasts filled with savory ham and melted Swiss cheese, coated in a golden-brown breadcrumb crust, and finished with a luscious creamy Dijon sauce. It’s an elegant yet approachable main course that’s perfect for a special dinner or whenever you crave comfort food with a gourmet twist.

Ingredients

Units Scale

For the Chicken Cordon Bleu

4 boneless, skinless chicken breasts
4 slices Swiss cheese
4 slices ham (deli style)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup all-purpose flour
2 large eggs
1 tablespoon milk
1 cup breadcrumbs (preferably panko)
2 tablespoons olive oil (for frying)

For the Creamy Dijon Sauce

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
2 tablespoons Dijon mustard
1/4 cup grated Parmesan cheese
Salt and pepper, to taste

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Instructions

Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to about 1/2-inch thickness using a meat mallet. Season both sides with salt and black pepper.
Fill and Roll: Lay a slice of ham and a slice of Swiss cheese over each piece of chicken. Carefully roll up each breast, tucking in the sides, and secure with toothpicks.
Bread the Chicken: Set up three shallow bowls: one with flour, one with the beaten eggs and milk, and one with breadcrumbs. Dredge each chicken roll first in flour, then dip in the egg mixture, and finally coat with breadcrumbs, pressing gently to adhere.
Brown the Chicken: In a large oven-safe skillet, heat olive oil over medium heat. Add the chicken rolls and cook, turning occasionally, until golden and crisp on all sides (about 4-5 minutes total). Preheat your oven to 375°F (190°C) while browning.
Bake: Transfer the browned chicken to the preheated oven and bake for 20-25 minutes, until the chicken is cooked through and the cheese is melted.
Make the Sauce: While the chicken bakes, melt butter in a saucepan over medium heat. Add flour and whisk for 1-2 minutes. Slowly pour in the milk, whisking constantly until smooth and thickened. Stir in Dijon mustard, Parmesan, and season to taste with salt and pepper. Keep warm.
Serve: Remove toothpicks from the cooked chicken. Slice each roulade and serve hot, drizzled generously with creamy Dijon sauce.

Notes

For extra-crispy results, use panko breadcrumbs.
You can make the sauce ahead of time and reheat gently before serving.
Try substituting Gruyère for Swiss cheese for a richer flavor.
Let the chicken rest a few minutes before slicing to keep the cheese from oozing out.

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 495
Sugar: 3g
Sodium: 950mg
Fat: 27g
Saturated Fat: 11g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 44g
Cholesterol: 185mg