Chicken Cordon Bleu
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
4
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Calories
748 kcal
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Course
Main Course, Dinner
Chicken Cordon Bleu
Description
Chicken breasts are pounded to an even thinness, seasoned, then topped with deli ham and Swiss or Gruyere cheese before being rolled tightly and secured. These rolls are dipped in a garlic butter mix and coated with seasoned breadcrumbs and thyme, then baked until cooked through and golden outside.
The accompanying sauce is made by cooking a roux of butter and flour, then slowly adding milk and white wine to form a smooth creamy base. Dijon mustard, chicken bouillon, Worcestershire sauce, and Parmesan cheese enrich the sauce, creating a flavorful accompaniment that complements the savoriness of the chicken rolls.
Rolling and pounding the chicken ensures even cooking and tender texture, while the layered ham and cheese add moisture and flavor inside. The breadcrumb coating crisps up in the oven for textural contrast. This dish suits a plated dinner and can be doubled for larger groups.
For preparation convenience, the chicken can be butterflied to create cutlets or cutlets can be used directly. The cordon bleu can be assembled in advance and refrigerated, with baking time slightly increased.
Ingredients
- 4 chicken breast 5-6 oz each, boneless skinless
- 4 lices ham deli
- 4 ounces swiss cheese or Gruyere cheese, shredded or sliced
- 3 tablespoons butter melted
- 1 clove garlic minced
- 1 cup seasoned bread crumbs
- ½ teaspoon thyme dried leaves
For the Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ¾ cup milk
- ¼ cup white wine
- 2 teaspoons Dijon mustard
- 1 chicken bouillon cube
- ½ teaspoon Worcestershire sauce
- ¼ cup Parmesan Cheese shredded
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 350°F. Spray a baking dish or rimmed baking sheet with cooking spray or line with parchment paper.
- Place the chicken breasts in between two pieces of plastic wrap and, using the flat side of a meat tenderizer, pound to ¼-inch thick (*see note). Season with ½ teaspoon of Kosher salt and ¼ teaspoon of pepper.
- Top each chicken breast with 1 slice of ham and about 1 oz cheese. Roll the chicken jelly-roll style. Secure with a toothpick.
- Combine melted butter and garlic in a small dish. Mix breadcrumbs and thyme in a separate bowl. Dip each chicken roll in butter and then into the breadcrumb mixture.
- Place in a baking dish and bake 35-40 minutes or until the chicken reaches a internal temperature of 165°F.
- To make the sauce, melt the butter in a small saucepan over medium heat. Add the flour and cook for 1 minute.
- Add in milk and wine a little bit at a time stirring after each addition until the mixture is smooth. Add in Dijon, bouillon and Worcestershire. Bring to a boil while whisking and reduce heat. Simmer for 1 minute.
- Remove from heat and stir in parmesan cheese. Season with salt and pepper to taste.
- Remove the toothpicks from the chicken. Serve immediately with the sauce.
Notes
- To thin the chicken breasts, butterfly thick breasts and then pound carefully to avoid tearing.
- Chicken cutlets can be used instead of whole breasts if smaller portions are desired.
- This recipe easily doubles to accommodate more servings.
- Prepare the rolled and breaded chicken up to 24 hours ahead, storing on a rack covered lightly with plastic in the refrigerator; add 5 minutes to baking time if prepared ahead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 748 kcal
% Daily Value*
| Calories | 748 | 37% |
| Carbohydrates | 28g | 9% |
| Protein | 70g | 140% |
| Fat | 36g | 55% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 232mg | 77% |
| Sodium | 1583mg | 66% |
| Potassium | 1084mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 930IU | 19% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 419mg | 42% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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