Description
This Chicken Cordon Bleu with Dijon Sauce is a classic French-inspired dish featuring tender chicken breasts stuffed with ham and Swiss cheese, breaded and pan-seared to a golden crust, then baked to perfection. Finished with a creamy Dijon mustard sauce and Parmesan cheese, this recipe offers a deliciously sophisticated meal that’s perfect for dinner and sure to impress.
Ingredients
Scale
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
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 it to ¼-inch thickness with a meat mallet or rolling pin. Season both sides evenly with salt and pepper to enhance flavor.
- Stuff and Roll: Lay one slice of ham and one slice of Swiss cheese on each flattened breast. Roll the chicken tightly from one end to the other, then secure with toothpicks to keep the filling inside during cooking.
- Dredge the Rolls: Prepare three shallow dishes containing flour, beaten eggs, and breadcrumbs. Coat each chicken roll first with flour, then dip into the eggs, and finally cover thoroughly with breadcrumbs, pressing lightly so they adhere well.
- Brown the Chicken: Heat olive oil and butter together in a large skillet over medium heat. Add the chicken rolls and cook, turning occasionally, until all sides are golden brown, about 2–3 minutes per side, to develop a crispy crust.
- Bake to Finish: Transfer the browned chicken rolls to a baking dish and place in a preheated oven at 375°F (190°C). Bake for 20–25 minutes or until the internal temperature reaches 165°F (74°C), ensuring the chicken is cooked through.
- Make the Dijon Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute to remove the raw flour taste. Gradually whisk in milk and cook, stirring frequently, until the sauce thickens, roughly 3–4 minutes. Mix in Dijon mustard, garlic powder, salt, pepper, and Parmesan cheese. Simmer for an additional 1–2 minutes to meld flavors.
- Serve: Carefully remove toothpicks from the chicken rolls. Slice if preferred and serve immediately with a generous spoonful of the creamy Dijon sauce poured over the top.
Notes
- For a lighter variation, use low-fat Swiss cheese and skip the pan-frying step, baking the chicken rolls directly.
- This dish pairs wonderfully with roasted vegetables or a fresh green salad for a balanced meal.
- Ensure chicken is fully cooked to an internal temperature of 165°F (74°C) for safety.
- Using panko breadcrumbs enhances crispiness compared to regular breadcrumbs.
