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.
Ingredients
Units
- 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
Instructions
- Preheat oven to 375°F. Place each chicken breast between plastic wrap and pound to 1/4-inch thickness.
- 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.
- 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.
- Roll each chicken bundle in flour, then eggs, then the panko mixture, pressing the crumbs to adhere.
- 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.
- Transfer the skillet to the oven and bake 18 to 20 minutes until the internal temperature reaches 165°F.
- 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.
- 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