Chicken Cordon Bleu Recipe
Perfect chicken cordon bleu with tender chicken, smoky ham, and melted Swiss cheese wrapped in crispy breadcrumbs. This restaurant-quality dish transforms simple ingredients into comfort food magic that never fails to impress.
Print Pin Servings : 4
Calories : 485kcal
Cost : $12.50
Equipment
- 1 Meat mallet To flatten chicken breasts evenly
- 1 Plastic wrap For pounding and wrapping chicken
- 3 Shallow bowls For breading station setup
- 1 Baking sheet Lined with parchment paper
- 1 Meat thermometer To check internal temperature
- 1 Medium saucepan For making Dijon cream sauce
Ingredients
- 4 whole boneless skinless chicken breasts - 6 oz each
- 1 teaspoon salt - for seasoning
- ½ teaspoon black pepper - for seasoning
- 4 slices deli ham - thick sliced preferred
- 8 ounces Swiss cheese - sliced
- ½ cup all purpose flour - for coating
- ½ teaspoon onion powder - for flour mixture
- ½ teaspoon garlic powder - for flour mixture
- 2 large eggs - beaten
- 2 cups panko breadcrumbs - for coating
- 2 tablespoons unsalted butter - for sauce
- 2 tablespoons all purpose flour - for sauce
- 2 cups whole milk - for sauce
- 2 tablespoons Dijon mustard - for sauce
- ½ cup Swiss cheese - shredded, optional
- 2 tablespoons fresh parsley - chopped, for garnish
Instructions
- Place each chicken breast between plastic wrap sheets and flatten to ½ inch thickness using a meat mallet.
- Remove plastic wrap and season chicken with salt and pepper. Layer ham slices over each breast, then top with Swiss cheese.
- Carefully roll up each chicken breast, using plastic wrap to keep filling secure. Wrap tightly in plastic.
- Refrigerate wrapped chicken for at least 30 minutes to help maintain shape during cooking.
- Create three bowls: flour mixture with seasonings, beaten eggs, and panko breadcrumbs. Preheat oven to 350°F.
- Remove plastic wrap and coat each chicken piece in flour, then egg, then panko. Press gently to adhere coating.
- Place on parchment-lined baking sheet. Bake 30-40 minutes until internal temperature reaches 165°F.
- Melt butter in saucepan, whisk in flour, gradually add milk. Stir constantly until thickened, then add mustard and cheese.
- Slice chicken to show beautiful filling, drizzle with sauce, and garnish with fresh parsley.
Notes
The real magic of chicken cordon bleu is in the technique — proper flattening ensures even cooking while the chilling step prevents filling from leaking out during baking.
Nutrition
Serving : 200g | Calories : 485kcal | Carbohydrates : 18g | Protein : 52g | Fat : 22g | Saturated Fat : 12g | Polyunsaturated Fat : 2g | Monounsaturated Fat : 6g | Cholesterol : 165mg | Sodium : 890mg | Potassium : 580mg | Fiber : 1g | Sugar : 8g | Vitamin A : 720IU | Vitamin C : 2mg | Calcium : 380mg | Iron : 2.1mg