Chicken Cordon Bleu
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Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
50 mins
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Servings
4 people
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Calories
1183 kcal
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Course
Main Course
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Cuisine
American
Chicken Cordon Bleu
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This Chicken Cordon Bleu recipe features juicy breaded chicken breast stuffed with slices of ham and Swiss cheese. It's topped with a Dijon cream sauce that is absolutely to die for!
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Ingredients
For the chicken:
- 4 boneless, skinless chicken breasts
- 8 lices thinly sliced ham
- 8 lices Swiss cheese
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable oil
- Toothpicks
For the dijon cream sauce:
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tbsp chopped fresh parsley for garnish, optional
Instructions
- Place each chicken breast between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness, about 1/4 inch thick.
- Remove the top piece of plastic wrap. Season both sides of the chicken breasts with salt, pepper, garlic powder, and onion powder.
- Lay 2 slices of ham and 2 slices of Swiss cheese on each chicken breast, making sure they are slightly smaller than the chicken to avoid overhang.
- Carefully roll up each chicken breast from the narrower end, tucking in the sides as you go to keep the filling inside. Secure with toothpicks if needed.
- Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each rolled chicken breast first in flour, shaking off any excess. Then dip it in the beaten eggs, and finally coat it thoroughly with panko breadcrumbs.
- Heat the vegetable oil in a large skillet over medium heat. Once hot, add the breaded chicken rolls.
- Cook the chicken rolls for 8-10 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). When the chicken is done cooking, transfer them to a paper towel lined plate to absorb any excess oil.
- While the chicken is cooling, prepare the Dijon cream sauce. In a medium saucepan, melt the butter over medium heat.
- Stir in the flour and cook for 1-2 minutes, or until the mixture is lightly golden and bubbly.
- Gradually whisk in the chicken broth and heavy cream. Bring the mixture to a simmer, whisking constantly, until it thickens, about 3-5 minutes.
- Stir in the Dijon mustard and season with salt and pepper to taste. Simmer for another 2 minutes, then remove from heat.
- Serve the chicken cordon bleu topped with the Dijon cream sauce and garnish with chopped fresh parsley if desired. Enjoy!
Nutrition Information
Show Details
Calories
1183kcal
(59%)
Carbohydrates
53g
(18%)
Protein
58g
(116%)
Fat
82g
(126%)
Saturated Fat
33g
(165%)
Polyunsaturated Fat
20g
Monounsaturated Fat
22g
Trans Fat
0.4g
Cholesterol
304mg
(101%)
Sodium
2345mg
(98%)
Potassium
834mg
(24%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1577IU
(32%)
Vitamin C
3mg
(3%)
Calcium
439mg
(44%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 1183 kcal
% Daily Value*
| Calories | 1183kcal | 59% |
| Carbohydrates | 53g | 18% |
| Protein | 58g | 116% |
| Fat | 82g | 126% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 20g | 118% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 304mg | 101% |
| Sodium | 2345mg | 98% |
| Potassium | 834mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1577IU | 32% |
| Vitamin C | 3mg | 3% |
| Calcium | 439mg | 44% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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