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
Scale
- 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