Description
A classic and delicious Chicken Cordon Bleu recipe featuring tender chicken breasts stuffed with Swiss cheese and ham, coated in crispy breadcrumbs, and baked to perfection. Serve with a creamy Dijon sauce for a touch of elegance.
Ingredients
Scale
Chicken Cordon Bleu:
- 4 boneless, skinless chicken breasts
- 4 slices Swiss cheese
- 4 slices deli ham
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (preferably panko)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil or melted butter
Optional Dijon Cream Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 tablespoon Dijon mustard
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Set up a breading station with flour, beaten eggs, and breadcrumbs. Coat each chicken roll in flour, dip in egg, then coat in breadcrumbs. Bake for 25–30 minutes.
- For the Dijon cream sauce: Melt butter, whisk in flour, then gradually add milk. Stir in mustard, Parmesan, salt, and pepper. Serve over chicken.
Place each chicken breast between two pieces of plastic wrap and pound to about 1/4-inch thickness using a meat mallet. Season with salt, pepper, garlic powder, and paprika. Add ham and cheese slices, roll tightly, secure with toothpicks if needed.
Notes
- To make ahead, assemble and refrigerate uncooked chicken rolls for up to 24 hours.
- You can also freeze them before baking.
- Air fryer instructions: cook at 375°F for 15–18 minutes, flipping halfway.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 460
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 46 g
- Cholesterol: 165 mg
