Chicken Cordon Bleu

Chicken cordon bleu is a dish that sounds fussy and old-fashioned until you cut into one and melted Gruyere comes spilling out through layers of salty ham.  Then you remember why it became a classic in the first place. Heavenly!!

Cordon bleu is a French preparation that found its way onto American dinner tables in the 1960s and never really left, though it fell out of fashion somewhere along the way. That is a big mistake, because a properly made cordon bleu, with real Gruyere instead of processed Swiss and a crispy panko crust, is a genuinely delicious dinner that holds its own against any modern chicken recipe. Pounding the chicken breasts to a quarter inch ensures even cooking and makes them pliable enough to roll around the ham and cheese without cracking.

Browning in a skillet first gives you a golden crust, and finishing in the oven melts the cheese inside without overcooking the exterior, and the Dijon cream sauce takes five minutes and pulls the whole plate together. Make it while the chicken bakes. Serve alongside roasted asparagus or a green salad with a sharp vinaigrette to cut beneath the richness. Bon appetit!

How to Make Chicken Cordon Bleu

Pounding and Stuffing the Chicken

Place each chicken breast between two sheets of plastic wrap.

Use a meat mallet to pound the chicken to an even quarter-inch thickness. Start from the center and work your way out, using gentle, even strokes. The chicken should be thin and uniform so it rolls easily and cooks evenly.

Lay two slices of ham and two slices of Gruyere on each flattened breast.

Roll the chicken up tightly, tucking in the sides as you go.

Secure each roll with two or three toothpicks to keep the cheese from escaping during cooking.

Breading the Chicken Rolls

Set up a breading station with three shallow dishes.

Put flour in the first, beaten eggs in the second, and panko mixed with Parmesan, garlic powder, thyme, salt, and pepper in the third.

Roll each chicken bundle in flour, coating it completely and shaking off the excess.

Dip it in the beaten eggs, letting the excess drip off.

Finally, roll it in the panko mixture, pressing the crumbs firmly so they adhere to the chicken. The panko creates a craggy, crunchy crust that stays crispy even after baking.

Browning and Baking

Heat olive oil and one tablespoon of butter in a large oven-safe skillet over medium-high heat.

Brown the chicken rolls on all sides, about six minutes total. This step creates the golden, crispy crust.

Transfer the skillet to a preheated 375-degree oven and bake for eighteen to twenty minutes until the internal temperature reaches 165 degrees.

While the chicken bakes, make the Dijon cream sauce by melting butter, whisking in flour, then gradually adding mustard and broth, and finishing with cream.

Remove the toothpicks from the chicken, slice each roll in half on the diagonal, and drizzle with the sauce.

Chicken Cordon Bleu

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4.8 from 5 reviews

• Author: Kalle Bergman
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

Chicken cordon bleu is a pounded chicken breast wrapped around ham and Swiss cheese, breaded, and fried or baked until the coating is golden and the cheese inside has melted into a molten pocket. It sounds like a banquet-hall throwback, and maybe it is, but when you cut into one and that melted Gruyère comes spilling out, nobody is complaining about the era it came from.

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Ingredients

Units USM Scale 1x2x3x

• 4 boneless, skinless chicken breasts
• 8 slices deli ham
• 8 slices Gruyère or Swiss cheese
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups panko breadcrumbs
• 1/2 cup grated Parmesan
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 tablespoon Dijon mustard
• 1 tablespoon all-purpose flour
• 1 cup chicken broth
• 1/4 cup heavy cream
• 1 tablespoon fresh flat-leaf parsley, chopped

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Instructions

1. Preheat oven to 375°F. Place each chicken breast between plastic wrap and pound to 1/4-inch thickness.
2. Layer 2 slices of ham and 2 slices of cheese on each flattened breast. Roll up tightly, tucking in the sides as you go. Secure with toothpicks.
3. Set up a breading station: flour in one dish, beaten eggs in another, and panko mixed with Parmesan, garlic powder, thyme, salt, and pepper in the third.
4. Roll each chicken bundle in flour, then eggs, then the panko mixture, pressing the crumbs to adhere.
5. Heat olive oil and 1 tablespoon butter in a large oven-safe skillet over medium-high heat. Brown the rolls on all sides, about 6 minutes total.
6. Transfer the skillet to the oven and bake 18 to 20 minutes until the internal temperature reaches 165°F.
7. While the chicken bakes, melt 1 tablespoon butter in a small saucepan. Whisk in 1 tablespoon flour and cook 1 minute. Whisk in the mustard, then gradually add the broth. Simmer until thickened, about 3 minutes. Stir in the cream.
8. Remove toothpicks. Slice each roll in half on the diagonal. Drizzle with the Dijon cream sauce and garnish with parsley.

Notes

• Pounding the chicken thin and even is what makes rolling possible and ensures even cooking throughout.
• Securing with toothpicks prevents the cheese from escaping during cooking — just remember to remove them before serving.
• Browning in the skillet before finishing in the oven gives you the crispy exterior and guarantees the inside cooks through without burning the coating.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Cuisine: French

Nutrition

• Serving Size: 1/4 recipe
• Calories: 580
• Sugar: 2
• Sodium: 850
• Fat: 28
• Carbohydrates: 22
• Fiber: 1
• Protein: 52
• Cholesterol: 175