Chicken Cordon Bleu Recipe
Chicken Cordon Bleu is a gourmet-style dish that's surprisingly easy to make at home. This classic recipe features tender chicken breasts stuffed with savory ham and melted Swiss cheese, coated in crispy breadcrumbs, and either baked or fried to golden perfection. Served with a rich Dijon cream sauce, it's a flavorful, protein-packed meal that’s perfect for weeknight dinners or special occasions.
Ingredients
- Chicken breasts: 4 2 lbs
- Swiss cheese: 8 oz
- Ham slices: 8 thin slices
- Panko breadcrumbs: 1/2 - 1 cup
- Whole milk: As needed for cream sauce
- Flour: 1/2 cup
- Eggs: 1 large
- Milk: 1/2 cup
- Breadcrumbs: 1 cup
Instructions
- Prepare the Chicken: Slice two large chicken breasts in half lengthwise. Pound each half to 1/4 inch thick.
- Stuffing: Place a slice of ham and Swiss cheese on each chicken piece. Roll tightly and secure with plastic wrap or toothpicks.
- Breading: Set up three bowls—one with flour, salt, and pepper; another with whisked egg and milk; the last with seasoned breadcrumbs. Dip chicken rolls in flour, then egg, then breadcrumbs.
- Chill for Crispiness: Refrigerate breaded chicken rolls for 30 minutes to help the coating stick better.
- Cooking:
- Baking: Preheat oven to 375°F and bake for 20-25 minutes.
- Frying: Heat oil to 325°F - 350°F, cook each roll for 4-5 minutes per side until crispy.
- Dijon Cream Sauce:
- Melt 1 tbsp butter in a pan, sauté minced garlic.
- Add 1 1/4 cups chicken broth and 1/2 cup cream.
- Stir in Dijon mustard and honey. Simmer until thickened.
- Serving: Plate chicken cordon bleu with steamed veggies, mashed potatoes, or a fresh salad.
Notes
- For Extra Crispiness: Use panko breadcrumbs mixed with Parmesan cheese.
- To Prevent Cheese Leaks: Secure chicken with toothpicks and ensure full breading coverage.
- Gluten-Free Option: Use gluten-free flour and breadcrumbs.
- Storage: Leftovers last up to 3 days in the fridge or 3 months in the freezer.