Description
This Classic Chicken Cordon Bleu recipe features tender chicken breasts stuffed with ham and Swiss cheese, coated in a crispy Italian breadcrumb and Parmesan crust. Served with a creamy, flavorful Dijon mustard and Parmesan sauce, this dish makes for an elegant and satisfying dinner that’s easy to prepare.
Ingredients
Scale
Chicken and Filling
- 1 ¼ pounds chicken breasts (cut into 4 pieces, pounded thin)
- 4 ounces Swiss cheese (sliced)
- 4 ounces ham (sliced)
Breading
- 2 tablespoons mayo
- 1 ½ tablespoons Dijon mustard
- 2 tablespoons milk (or a plant-based alternative)
- 2 tablespoons flour (gluten-free, if needed)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup Italian seasoned breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons butter (salted, or oil)
Sauce
- 1 tablespoon butter (salted)
- 1 tablespoon flour (gluten-free, if needed)
- ½ cup milk (or a plant-based alternative)
- ¼ cup grated Parmesan cheese
- ¼-½ teaspoon salt (to taste)
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon thyme (fresh, finely chopped)
- Parsley (finely chopped, optional)
Instructions
- Prepare Chicken: Begin by pounding the chicken breasts into thin, even pieces to allow for easy rolling. Pat dry the chicken slices with a paper towel to remove excess moisture.
- Assemble Rolls: Spread a thin layer of mayo and Dijon mustard on each chicken piece. Place a slice of ham and Swiss cheese on top. Roll each piece tightly and secure with toothpicks if needed.
- Breading Process: In a shallow bowl, mix together flour, salt, and pepper. In another bowl, combine milk and additional Dijon mustard. In a third bowl, mix Italian seasoned breadcrumbs with grated Parmesan cheese. First, dredge each chicken roll in the flour mixture, then dip in the milk mixture, and finally coat thoroughly with the breadcrumb mixture.
- Cook Chicken: Heat 2 tablespoons of butter or oil in a skillet over medium heat. Carefully add the chicken rolls and cook for about 6-8 minutes per side, turning frequently until they are golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove from skillet and keep warm.
- Prepare Sauce: In the same skillet, melt 1 tablespoon of butter over medium heat. Whisk in 1 tablespoon of flour to create a roux, cooking for about 1 minute. Gradually whisk in ½ cup milk, stirring continuously until the sauce thickens. Add grated Parmesan cheese, Dijon mustard, salt, and chopped thyme. Stir well to combine. Optionally, stir in chopped parsley for freshness.
- Serve: Pour the creamy mustard-Parmesan sauce over the cooked chicken cordon bleu and serve immediately with your choice of sides.
Notes
- Ensure chicken pieces are pounded evenly to avoid uneven cooking.
- Use toothpicks to secure the roll-ups during cooking to maintain shape.
- For a gluten-free version, use gluten-free flour and gluten-free breadcrumbs.
- Milk can be substituted with a plant-based milk alternative for dairy-free needs.
- Check the internal temperature of the chicken to ensure safety.
- You can bake the chicken rolls at 375°F (190°C) for 25-30 minutes as an alternative to skillet cooking.
