Description
This Crispy and Creamy Chicken Cordon Bleu with Dijon Sauce is a delightful fusion of tender chicken breasts wrapped around savory ham and Swiss cheese, coated with a crispy breadcrumb crust, and baked to perfection. Served with a rich and tangy Dijon mustard sauce, this French-American classic brings comfort and elegance to your dinner table.
Ingredients
Scale
For the Chicken:
- 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 salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Dijon Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 375°F (190°C). Pound the chicken breasts to an even 1/2-inch thickness using plastic wrap or parchment paper for easy handling. Lay a slice of ham and Swiss cheese on each flattened breast, then roll them tightly from one end. Secure with toothpicks if necessary to keep the shape.
- Dredging Station Setup: Prepare three shallow bowls: one with flour, one with beaten eggs, and one with seasoned breadcrumbs mixed with salt, pepper, and garlic powder. This setup ensures an even coating on the chicken.
- Coat the Chicken Rolls: Dredge each rolled chicken breast first in flour, shaking off excess, then dip into beaten eggs, followed by the breadcrumb mixture, pressing gently to adhere the coating evenly.
- Sear the Chicken: Heat olive oil and butter in a large oven-safe skillet over medium-high heat until hot. Sear the coated chicken rolls for 2–3 minutes on each side until they develop a golden crust.
- Bake the Chicken: Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken is cooked through and juices run clear, indicating doneness.
- Prepare Dijon Sauce: While the chicken bakes, melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk and continue cooking until the sauce thickens slightly, about 3–5 minutes. Stir in Dijon mustard, Worcestershire sauce, Parmesan cheese, and season with salt and pepper. Simmer for another 1–2 minutes until smooth.
- Serve: Remove toothpicks from the baked chicken rolls and plate them. Drizzle or ladle the warm Dijon sauce over the chicken and serve immediately for best flavor and texture.
Notes
- For a different flavor profile, substitute Gruyère cheese for Swiss cheese or use prosciutto instead of deli ham.
- The Dijon sauce can be prepared in advance and gently reheated before serving to save time.
- Ensure the chicken is pounded evenly to prevent uneven cooking and to make rolling easier.
- Use panko breadcrumbs for extra crispiness in the coating.
