Description
Chicken Cordon Bleu is a classic dish featuring tender chicken breasts stuffed with black forest ham and Swiss cheese, coated in a crispy panko and Parmesan breadcrumb crust, then baked to perfection and served with a creamy, tangy Dijon honey mustard sauce.
Ingredients
Scale
Chicken
- 4 (7 to 8 oz each) boneless chicken breasts
- 8 slices (12 oz) black forest ham (deli cut), such as Boars Head
- 8 oz shredded Swiss cheese
- 1/4 cup all-purpose flour
- Salt and black pepper to taste
- 2 large eggs
- 1 cup (heaping) panko breadcrumbs
- 1/3 cup fine grated (1.4 oz) parmesan cheese
- 2 tsp chopped fresh thyme
- 1 Tbsp olive oil
- 1 Tbsp chopped fresh parsley
Dijon Cream Sauce
- 1 Tbsp butter
- 1 Tbsp minced garlic
- 1 1/4 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1 Tbsp dijon mustard
- 1 Tbsp prepared yellow mustard (or another 1 Tbsp dijon mustard)
- 1 Tbsp honey
- 2 tsp cornstarch mixed with 1 Tbsp low-sodium chicken broth
Instructions
- Pound Chicken: Pound each chicken breast to an even 1/4-inch thickness between two sheets of plastic wrap using the flat side of a meat mallet, taking care not to tear the meat.
- Assemble Chicken: Place two slices of ham over each piece of chicken, then add 1/2 cup shredded Swiss cheese on top, leaving a 1/2-inch border around edges.
- Roll and Chill: Starting from the smaller end, roll each chicken piece snugly while tucking in the ham and chicken ends to prevent cheese leakage. Wrap tightly in plastic wrap like a tootsie roll, especially securing ends, then chill in the refrigerator for at least 30 minutes and up to 1 day to hold shape.
- Preheat Oven and Prepare Pan: Preheat oven to 400 degrees Fahrenheit. Grease a rimmed 13 by 9-inch baking sheet with non-stick spray or line with foil and spray for easy cleanup.
- Prepare Coatings: In a shallow dish, whisk flour with salt and pepper. In a second dish, whisk eggs seasoned with salt and pepper. In a third dish, combine panko breadcrumbs, parmesan cheese, thyme, olive oil, salt, and pepper.
- Bread Chicken: Remove chicken from plastic wrap. Coat each piece first with flour, shaking off excess, then dip into egg mixture letting excess drip off, and finally roll in the panko mixture pressing to adhere.
- Bake Chicken: Place breaded chicken on the prepared baking sheet. Bake in preheated oven until internal temperature reaches 165 degrees Fahrenheit, about 35 minutes.
- Rest and Slice: Let chicken rest for a few minutes, then transfer to a cutting board and slice for serving.
- Make Sauce: While chicken bakes, melt butter in a medium saucepan over medium heat. Add garlic and sauté until golden and fragrant, about 20 seconds. Add chicken broth and simmer until reduced to just under 1/2 cup, about 10 minutes.
- Finish Sauce: Stir in heavy cream, dijon mustard, yellow mustard, honey, and cornstarch broth mixture. Whisk continuously until sauce thickens. Season with salt and pepper to taste. Remove from heat and keep warm, reheating gently and thinning with broth if needed.
- Serve: Serve sliced chicken topped with the creamy Dijon honey mustard sauce, garnished with chopped fresh parsley.
Notes
- Sharp cheddar or Gruyere cheese can be used as alternatives to Swiss cheese.
- If cheese melts out during baking, plug the openings with crumpled aluminum foil to help contain it.
- Monitor the chicken near the end of baking; if it browns too much on top, tent loosely with aluminum foil to prevent burning.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 140 mg
