I’m a little embarrassed by how much I love this dish… but it’s too delicious…

by

Chicken Cordon Bleu

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Introduction

Chicken Cordon Bleu is a classic and elegant dish that never fails to impress. It features tender chicken breasts wrapped around layers of savory ham and creamy Swiss cheese, then coated in a crisp breadcrumb crust. The combination of juicy chicken, smoky ham, and melted cheese creates a delicious harmony of flavors and textures. Whether baked or fried, it’s a restaurant-quality meal that’s easy enough to make at home.

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Ingredients

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 4 slices of Swiss cheese (or Gruyère)
  • 4 slices of deli ham
  • 1 cup (120g) all-purpose flour
  • 2 large eggs, beaten
  • 1 ½ cups (150g) breadcrumbs (Panko or regular)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 2 tablespoons butter (for browning if pan-frying)
  • Olive oil or cooking spray (for baking)

For the Creamy Dijon Sauce (optional but recommended):

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup (240ml) milk
  • 1 teaspoon Dijon mustard
  • ¼ cup (25g) grated Parmesan cheese
  • Salt and pepper to taste

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Instructions

1. Prepare the Chicken

  1. Preheat your oven to 375°F (190°C).
  2. Place each chicken breast between two sheets of plastic wrap or parchment paper and pound to about ¼ inch (0.5 cm) thick using a meat mallet or rolling pin.
  3. Season both sides with salt, pepper, garlic powder, and paprika.

2. Add the Filling

  1. Lay a slice of ham and a slice of Swiss cheese on each flattened chicken breast.
  2. Roll the chicken tightly, starting from one end, keeping the filling inside.
  3. Secure each roll with toothpicks or tie with kitchen twine.

3. Coat the Chicken

  1. Dredge each chicken roll in flour, shaking off the excess.
  2. Dip into the beaten eggs, then coat evenly with breadcrumbs.
  3. (Optional) For extra crunch, double-dip in eggs and breadcrumbs.

4. Cook the Chicken

Option 1: Bake (healthier method)

  • Place chicken rolls on a lightly greased baking dish or lined baking tray.
  • Spray or brush lightly with olive oil.
  • Bake for 25–30 minutes, or until golden and internal temperature reaches 165°F (74°C).

Option 2: Pan-Fry + Bake (extra crispy method)

  • In a skillet, melt 2 tablespoons butter over medium heat.
  • Brown chicken on all sides (about 2–3 minutes per side).
  • Transfer to a baking dish and bake for 15–20 minutes, until fully cooked.

5. Make the Dijon Sauce

  1. In a small saucepan, melt 2 tablespoons butter over medium heat.
  2. Stir in flour and cook for 1 minute to make a roux.
  3. Gradually whisk in milk, stirring constantly until thickened.
  4. Add Dijon mustard and Parmesan cheese, and season with salt and pepper.
  5. Remove from heat once smooth and creamy.

6. Serve

  • Remove toothpicks, slice each chicken roll diagonally, and drizzle with warm Dijon sauce.
  • Garnish with chopped parsley or a sprinkle of cheese if desired.

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Storage Method

  • Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
  • Freezer: Freeze before baking by wrapping each breaded roll tightly in plastic wrap and foil. Store up to 2 months.
    • To cook: Thaw overnight in the refrigerator, then bake as directed.

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