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Chicken Cordon Bleu

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!

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4 people
Calories: 1183 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Remove the top piece of plastic wrap. Season both sides of the chicken breasts with salt, pepper, garlic powder, and onion powder.
  3. 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.
  4. 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.
  5. Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
  6. 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.
  7. Heat the vegetable oil in a large skillet over medium heat. Once hot, add the breaded chicken rolls.
  8. 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.
  9. While the chicken is cooling, prepare the Dijon cream sauce. In a medium saucepan, melt the butter over medium heat.
  10. Stir in the flour and cook for 1-2 minutes, or until the mixture is lightly golden and bubbly.
  11. Gradually whisk in the chicken broth and heavy cream. Bring the mixture to a simmer, whisking constantly, until it thickens, about 3-5 minutes.
  12. Stir in the Dijon mustard and season with salt and pepper to taste. Simmer for another 2 minutes, then remove from heat.
  13. Serve the chicken cordon bleu topped with the Dijon cream sauce and garnish with chopped fresh parsley if desired. Enjoy!

Nutrition Information

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

% 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.