Description
This classic Cordon Bleu Chicken recipe features tender chicken breasts stuffed with savory Black Forest ham and melted Swiss Gruyere cheese, coated in a crunchy panko-Parmesan crust, and baked to perfection. Served with a creamy Dijon mustard sauce, it's a delicious and elegant main course perfect for a special dinner.
Ingredients
Scale
Chicken and Filling
- 4 medium chicken breasts (6-7 oz. each)
- 8 slices (12 ounces) deli cut Black Forest ham
- 1 1/4 cups freshly shredded Swiss Gruyere cheese
- Toothpicks
- Fresh parsley for garnish if desired
Breading
- 1 1/4 cups panko breadcrumbs
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons unsalted butter
- 1/3 cup freshly grated Parmesan cheese
- 1 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Dijon Wash
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons olive oil
Dijon Cream Sauce
- 1 cup low sodium chicken broth
- 1 tablespoon cornstarch
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Prepare Oven and Baking Rack: Preheat your oven to 350 degrees F. Line a rimmed baking sheet with a baking rack and lightly spray with cooking spray; set aside.
- Flatten Chicken: Place chicken breasts between two sheets of plastic wrap and pound them to an even thickness of 1/4-inch using the flat side of a meat mallet or the side of a can. This allows the chicken to spread out and roll easily.
- Assemble Chicken Rolls: Lay 2 slices of ham over each flattened chicken breast. Evenly line a heaping 1/4 cup of shredded Swiss Gruyere cheese down the center of the ham, leaving about a 1/2-inch border on all sides.
- Roll and Secure: Starting from the smaller end, tightly roll up the chicken, folding the ham over the cheese to keep it inside. Secure each roll with toothpicks to hold its shape during cooking.
- Make Panko Breading: In a large skillet over medium heat, melt 1 1/2 tablespoons unsalted butter with 1 1/2 tablespoons olive oil. Add the panko breadcrumbs and stir to coat. Continue cooking until the crumbs are golden brown, then transfer immediately to a large shallow dish to cool. Once cool, stir in the Parmesan cheese and seasoning spices: dried basil, parsley, garlic powder, paprika, onion powder, salt, and pepper.
- Prepare Dijon Wash: In a separate shallow dish, whisk together Dijon mustard, honey, and olive oil. Work with one chicken roll at a time; dip it into the Dijon wash and brush to evenly coat all sides.
- Bread the Chicken: Transfer the coated chicken roll to the breadcrumb mixture and press the crumbs firmly onto all sides. Place each breaded roll on the prepared baking rack, spacing a few inches apart.
- Bake Chicken: Bake the chicken rolls at 350 degrees F for 35 minutes or until the internal temperature reaches 160 degrees F on an instant-read thermometer. During the last 10 minutes, watch for excessive browning and tent with foil if needed. After baking, transfer the rolls to a cutting board and let rest for 5 minutes before slicing.
- Make Dijon Cream Sauce: While the chicken finishes baking, whisk together chicken broth, cornstarch, heavy cream, Dijon mustard, dried parsley, basil, paprika, garlic powder, onion powder, salt, and pepper in a saucepan. Bring to a boil, then reduce heat and simmer until slightly thickened. The sauce will thicken more once removed from the heat.
- Serve: Slice the chicken rolls and serve them drizzled with the Dijon cream sauce. Garnish with fresh parsley if desired.
Notes
- Pound chicken evenly to ensure uniform cooking and easier rolling without tearing.
- Use low sodium chicken broth to better control salt levels in the sauce.
- You can substitute half and half or evaporated milk mixed with 1 tablespoon cornstarch for the heavy cream to lighten the sauce.
- Watch the breaded chicken during baking and cover with foil if the crust browns too quickly.
- Use fresh parsley for a bright garnish that adds color and freshness.
- Ensure the internal temperature of chicken reaches at least 160 degrees F for safe consumption and juicy results.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 140 mg
