Go Back
–+ servings
A plate with chicken cordon bleu cut into four pieces with a side of salad.
Print

Chicken Cordon Bleu

You can easily make this gourmet Chicken Cordon Bleu in less than an hour at home. Juicy, tender, and flavorful, this stuffed chicken is perfect for any occasion.
Course Main Course
Cuisine French
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 730kcal
Author John Kanell

Equipment

  • 1 Large skillet
  • 3 shallow bowls

Ingredients

For the Stuffed Chicken:

  • 1¼ cups panko bread crumbs (70g)
  • 2 tablespoons melted butter
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 4 boneless skinless chicken breast
  • 8 slices swiss cheese
  • 8 ounces sliced ham (225g)
  • ⅓ cup all-purpose flour (40g)
  • 2 large eggs beaten

For the Cream Sauce:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk (240mL)
  • 2 tablespoons Dijon mustard
  • ¼ cup grated parmesan cheese (20g)

Instructions

For the Stuffed Chicken:

  • Preheat the oven to 375º. Place a wire rack inside a rimmed baking sheet.
  • In a shallow dish, combine the panko, melted butter, salt, and pepper. Set aside.
  • Using a sharp paring or fillet knife, butterfly each chicken breast, leaving one long side attached. Open each chicken piece like a book with the cut side facing up. Lay a sheet of plastic wrap on top and pound to an even ¼-inch thickness with a rolling pin or meat mallet.
  • With the cut-side facing up, cover with an even layer of swiss cheese. Arrange ham slices over the cheese. Roll up each chicken piece (like a swiss roll) and secure the seam with toothpicks. (If your chicken pieces are different sizes, you may end up using different amounts of ham and cheese in each piece to create an even layer.)
  • Place the flour into a shallow dish. Place the eggs into a separate shallow dish. Dredge stuffed chicken breasts, one at a time, in the flour, shaking off any excess. Coat the chicken in egg mixture, then place into panko mixture turning to coat. Arrange the chicken breasts on the wire rack.
  • Bake for 35 to 45 minutes or until golden brown and a food thermometer inserted into the thickest portion of the chicken reads 165º F.

For the Cream Sauce:

  • While the chicken is cooking, melt the butter in a small saucepan over medium heat.
  • When the butter is beginning to bubble, whisk in the flour. Cook, whisking constantly, for 2 minutes. Slowly whisk in the milk. Once the milk is fully incorporated, vigorously whisk in the Dijon.
  • Reduce the heat to medium-low and whisk constantly until the sauce thickens, about 5 to 7 minutes. Remove from the heat. Slowly whisk in cheese until fully incorporated. Serve immediately spooned over the baked chicken.

Video

Notes

  • Use a thermometer to take the guesswork out of guessing if the chicken is cooked through.
  • When you flatten the chicken breast, start from the middle and work your way out. This will help you keep the chicken even. Don’t rush the process, as it can cause the chicken to tear.
  • Make sure to place a wire rack over the baking sheets. The rack allows for the hot air in the oven to circulate underneath the chicken as it bakes, ensuring crispy chicken all around.
  • If the cheese slices are too large, try to tuck them into the ham to avoid the cheese melting out of the chicken as it bakes.

Nutrition

Calories: 730kcal | Carbohydrates: 29g | Protein: 57g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 275mg | Sodium: 1592mg | Potassium: 810mg | Fiber: 2g | Sugar: 4g | Vitamin A: 960IU | Vitamin C: 1mg | Calcium: 502mg | Iron: 3mg