American🥩 Meat

Chicken Cordon Bleu

Name: Chicken Cordon Bleu
Total time: 1 h
Cuisine: American
Ingredients: 1 chicken breasts; ~2-3 slices Swiss cheese; ~2-3 slices ham; 1¼ cups panko breadcrumbs; ½ tsp salt; ¼ tsp cracked black pepper; 2 tbsp butter; 1/3 cups flour; 2 eggs; 2 tbsp butter; 2 tbsp flour; 2 tbsp Dijon mustard; ¼ cups Parmesan cheese, grated; 1 cup milk

⏱ 60 min

A classic Swiss dish featuring butterflied chicken breasts stuffed with Swiss cheese and ham, breaded with buttery panko breadcrumbs, and baked until golden. Topped with a creamy Dijon-Parmesan sauce, this elegant dish is surprisingly easy to prepare.

Adapted from a video by Preppy Kitchen

Easy Chicken Cordon Bleu Recipe

Watch on YouTube

Ingredients

chicken breasts1
Swiss cheese~2-3 slicesest.
ham~2-3 slicesest.
panko breadcrumbs1¼ cups
salt½ tsp
cracked black pepper¼ tsp
buttermelted, for coating breadcrumbs2 tbsp
flourfor dredging station1/3 cups
eggsbeaten

Steps

Tap a timecode to jump to roughly that moment in the video.

1
Preheat your oven to 375°F.
2
In a shallow baking dish, combine panko breadcrumbs with salt and cracked black pepper. Drizzle with melted butter and toss well until all breadcrumbs are evenly coated.
3
Butterfly the chicken breast by carefully cutting horizontally from the center without cutting all the way through, leaving one long edge connected so it opens like a book.
4
Place the butterflied chicken between plastic wrap or parchment paper and gently pound to an even thickness of about a quarter inch.
5
Layer Swiss cheese and ham onto the prepared chicken breast, covering with as much filling as desired.
6
Roll the chicken tightly from one end and secure with toothpicks if needed to prevent unrolling during baking. Remember to remove toothpicks before serving.
7
Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with the prepared panko breadcrumb mixture.
8
Dredge each rolled chicken breast first in flour, then in the egg wash, and finally coat thoroughly with the panko mixture, pressing gently to ensure even coverage.
9
Place the breaded chicken rolls on a rimmed baking sheet with a wire rack, and sprinkle any remaining panko breadcrumbs on top.
10
Bake in the preheated 375°F oven for 35 to 45 minutes, or until a meat thermometer inserted into the thickest part of the chicken reads 165°F.
11
While the chicken is nearly done, prepare the cream sauce. Melt 2 tablespoons of butter in a pan over medium heat.
12
Sprinkle 2 tablespoons of flour into the melted butter and whisk constantly for about a minute to cook out the raw flour taste, creating a roux.
13
Slowly drizzle in 1 cup of milk while whisking vigorously to prevent lumps from forming.
14
Once the milk is fully incorporated, add 2 tablespoons of Dijon mustard and whisk vigorously to combine.
15
Reduce heat to medium-low and whisk constantly for a few minutes until the sauce reaches desired thickness. Cook longer if you prefer a thicker, cheesier consistency.
16
Remove from heat and whisk in the grated Parmesan cheese until it melts completely.
17
Remove the baked chicken from the oven and pour the cream sauce over the top. Serve immediately.

Chicken Cordon Bleu

Ingredients

Steps

More like this