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 golden panko Parmesan crust, and baked to perfection. Finished with a creamy, flavorful Dijon Cream Sauce, this dish makes an elegant and satisfying main course perfect for dinner.
Ingredients
Scale
Chicken and Filling
- 4 medium chicken breasts (6-7 oz. each)
- 8 slices (12 ounces) deli cut Black Forest ham (like Boars Head)
- 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 (or evaporated milk or half and half mixed with 1 tablespoon cornstarch)
- 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
- Preheat and Prepare: Preheat oven to 350 degrees F. Top 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 to an even thickness of 1/4-inch using the flat side of a meat mallet or side of a can. The chicken will spread out significantly, creating a thin surface for rolling.
- Layer Ham and Cheese: Lay 2 slices of Black Forest 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 all around.
- Roll Chicken: Starting at the smaller end of the chicken, tightly roll up the breast, folding the ham over the cheese at the end to prevent it from oozing out. Secure each roll with toothpicks.
- Prepare Panko Breading: In a large skillet over medium heat, melt 1 1/2 tablespoons unsalted butter with 1 1/2 tablespoons olive oil. Add panko breadcrumbs and stir to coat them in the fat. Continue cooking until the crumbs turn golden brown. Transfer to a large shallow dish and let cool. Once cool, stir in Parmesan cheese and the dried herbs and spices (basil, parsley, garlic powder, paprika, onion powder, salt, and pepper).
- Make Dijon Wash and Bread Chicken: In a separate shallow dish, whisk together Dijon mustard, honey, and olive oil. Working with one chicken roll at a time, dip and brush the chicken roll in the Dijon wash to coat evenly. Then transfer to the panko mixture and press the crumbs into all sides, turning as needed to fully coat.
- Bake Chicken: Place the breaded chicken rolls on the prepared baking rack with a few inches between each. Bake at 350 degrees F until the chicken reaches an internal temperature of 160 degrees using an instant-read thermometer, about 30 to 35 minutes. Check during the last 10 minutes of baking and cover with foil if the crust is browning too quickly. Remove from oven and let rest for 5 minutes before slicing.
- Prepare Dijon Cream Sauce: Meanwhile, whisk all sauce ingredients in a large saucepan and bring to a boil. Reduce heat to a simmer and cook until slightly thickened. The sauce should be creamy but still pourable and will thicken more as it cools.
- Serve: Slice the rolled chicken breasts and serve topped with the Dijon Cream Sauce. Garnish with fresh parsley if desired.
Notes
- Use a meat mallet or heavy pan to gently pound the chicken evenly; this helps with even cooking and easy rolling.
- Make sure to secure the rolls with toothpicks to prevent them from unrolling during baking.
- Panko breadcrumbs toasted in butter and olive oil give a crispy, richly flavored crust.
- The Dijon honey wash adds a slightly sweet and tangy flavor that complements the savory filling.
- You can substitute half and half or evaporated milk mixed with cornstarch for heavy cream to lighten the sauce.
- Check the internal temperature carefully to avoid overcooking and keep the chicken juicy.
- If you don't have an instant-read thermometer, bake for 35 minutes and check for clear juices when pierced.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 150 mg
