Description
Chicken Cordon Bleu with Dijon Sauce is a classic French-inspired main course featuring tender chicken breasts stuffed with ham and Swiss cheese, breaded, pan-seared to golden perfection, then baked to juicy finish. This recipe is complemented with a rich and creamy Dijon mustard sauce that elevates the flavors, making it a delightful meal perfect for any occasion.
Ingredients
Scale
For the Chicken Cordon Bleu
- 4 boneless, skinless chicken breasts
- 4 slices deli ham
- 4 slices Swiss cheese
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (preferably panko)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Dijon Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons grated Parmesan cheese
Instructions
- Flatten the Chicken: Place each chicken breast between plastic wrap and gently pound to ¼-inch thickness using a meat mallet or rolling pin. Season both sides with salt and pepper to ensure a balanced flavor.
- Stuff and Roll: Lay one slice of deli ham and one slice of Swiss cheese on each flattened chicken breast. Roll the chicken tightly from one end, then secure the rolls with toothpicks to keep the filling intact during cooking.
- Dredge the Rolls: Prepare a breading station with three shallow dishes: flour, beaten eggs, and breadcrumbs. Coat each chicken roll first in flour, then dip in eggs, and finally roll in breadcrumbs, pressing lightly to help the coating adhere well.
- Brown the Chicken: Heat olive oil and butter in a large skillet over medium heat. Add the breaded chicken rolls and brown them on all sides for about 2 to 3 minutes per side, creating a flavorful crust.
- Bake to Finish: Transfer the browned chicken rolls to a baking dish and bake in a preheated 375°F (190°C) oven for 20–25 minutes, or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and juicy.
- Make the Dijon Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually add milk, whisking constantly, and cook until the sauce thickens, approximately 3–4 minutes. Stir in Dijon mustard, garlic powder, salt, black pepper, and grated Parmesan cheese. Simmer gently for 1–2 minutes to blend the flavors.
- Serve: Remove toothpicks from the chicken rolls, slice if desired, and plate. Spoon a generous amount of the warm Dijon sauce over the chicken and serve immediately for a comforting and elegant meal.
Notes
- For a lighter option, substitute low-fat cheese and bake the chicken rolls without pan-frying.
- This dish pairs beautifully with roasted vegetables or a simple green salad for a complete meal.
- Make sure to use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
- Use panko breadcrumbs for extra crispiness in the breading.
- Let the sauce simmer gently to avoid burning and achieve a smooth consistency.
