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Chicken Cordon Bleu Sliced chicken cordon bleu showing layers of chicken, ham, and melted cheese, topped with creamy Dijon sauce being poured over the top

Chicken Cordon Bleu

5 from 1 vote
Golden, crisp Chicken Cordon Bleu with a creamy center that feel fancy yet comforting straight from the oven.
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Prep Time 20 minutes
Cook Time 40 minutes
Chill Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: dinner, Main Course
Cuisine: American, French
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

  • 6 boneless skinless chicken breasts about 6 oz each (pounded evenly for rolling)
  • 1½ teaspoons salt fine sea salt preferred for even seasoning
  • 1 teaspoon black pepper freshly ground for best flavor
  • 6 slices deli ham thick cut (smoked or honey ham works well)
  • 8 ounces Swiss cheese sliced (deli-sliced melts smoothly)
  • ¾ cup all-purpose flour spooned and leveled
  • ¾ teaspoon onion powder adds subtle savory depth
  • ¾ teaspoon garlic powder balances the richness
  • 3 large eggs room temperature for easier coating
  • 3 cups panko breadcrumbs for maximum crunch
Dijon Cream Sauce:
  • 3 tablespoons unsalted butter for a rich base
  • 3 tablespoons all-purpose flour thickens the sauce evenly
  • 2 cups whole milk warmed slightly to prevent lumps
  • 3 tablespoons Dijon mustard smooth and tangy style
  • ½ cup Swiss cheese shredded (optional, freshly grated melts best)
  • 2 tablespoons fresh parsley chopped (optional garnish for freshness)

Method
 

  1. Place each chicken breast between sheets of plastic wrap and gently pound until no thicker than ½ inch.
  2. Remove the plastic and season both sides of the chicken with salt and pepper, then layer ham and Swiss cheese evenly over each piece.
    Flattened chicken breast layered with ham and Swiss cheese on plastic wrap, prepared for rolling on a wooden cutting board
  3. Roll the chicken tightly, using the plastic wrap to keep the filling tucked inside, and wrap completely to secure the shape.
  4. Transfer the wrapped chicken rolls to the refrigerator and chill for at least 30 minutes so they hold their form.
  5. Set up three shallow bowls: combine flour, onion powder, garlic powder, salt, and pepper in one; whisk eggs in the second; add panko to the third.
    Chicken cordon bleu roll being dipped into beaten eggs during the breading process, surrounded by flour and breadcrumbs
  6. Preheat the oven to 350°F and line baking sheets with parchment or foil.
  7. Unwrap the chicken and coat each roll first in the flour mixture, then egg, and finally panko, pressing gently to adhere.
  8. Arrange the breaded chicken seam-side down on the prepared baking sheets.
    Breaded chicken cordon bleu rolls arranged on a foil-lined baking sheet before baking in the oven
  9. Bake until golden and cooked through, 30–40 minutes, or until the internal temperature reaches 165°F.
  10. While the chicken bakes, melt butter in a saucepan, whisk in flour, then slowly add milk, stirring until thick and smooth.
  11. Stir in Dijon mustard and shredded Swiss cheese if using, cooking just until melted and velvety.
  12. Spoon the warm Dijon sauce over the baked chicken, garnish with parsley if desired, and serve immediately.

Nutrition

Serving: 320gCalories: 600kcalCarbohydrates: 42gProtein: 61gFat: 41gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 270mgSodium: 960mgPotassium: 840mgFiber: 2gSugar: 8gVitamin A: 1100IUVitamin C: 1mgCalcium: 840mgIron: 6mg

Notes

That classic bistro flavor, baked instead of fried, making it perfect for cozy nights when you want comfort without the fuss. Letting the rolls chill helps everything stay tucked in, so each slice feels special and polished.

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