Description
A crispy, golden Chicken Cordon Bleu filled with melted Swiss cheese and savory ham, served with a creamy Dijon sauce that ties everything together perfectly. Elegant enough for guests yet easy enough for a cozy dinner night.
Ingredients
Scale
- 4 boneless skinless chicken breasts, pounded thin
- 4 thin slices of ham
- 4 slices Swiss cheese
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 1 tablespoon flour (for sauce)
- 1 cup milk
- 2 tablespoons Dijon mustard
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Lay out chicken breasts, season with salt and pepper, then layer each with a slice of ham and Swiss cheese.
- Roll each chicken breast tightly and secure with toothpicks.
- Dredge each roll in flour, then dip in beaten eggs, and coat with breadcrumbs.
- Place the rolls in the baking dish and bake for 25–30 minutes until golden and cooked through.
- For the sauce, melt butter in a pan, whisk in flour, and slowly add milk. Stir until thickened, then mix in Dijon mustard and Parmesan cheese until smooth.
- Drizzle the warm Dijon sauce over baked chicken and garnish with parsley before serving.
Notes
- Use panko breadcrumbs for an extra crispy texture.
- Chill the rolled chicken before breading to help it hold its shape.
- Rest the chicken for a few minutes before slicing to keep it juicy.
- Add a splash of lemon juice to the sauce for extra brightness.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520
- Sugar: 3g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 155mg
Keywords: Chicken Cordon Bleu, Dijon Sauce, baked chicken recipe, stuffed chicken, easy dinner