5.0 from 801 votes
Chicken Cordon Bleu
Chicken Cordon Bleu easy to make with tender chicken breasts stuffed with layers of ham and Swiss cheese.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 4
Calories: 748 kcal
Course:
Main Course , Dinner
Cuisine:
French , American
Ingredients
- 4 boneless skinless chicken breasts 5-6 oz each
- 4 lices deli ham
- 4 ounces Swiss cheese or Gruyere cheese, shredded or sliced
- 3 tablespoons melted butter
- 1 clove garlic minced
- 1 cup seasoned bread crumbs
- ½ teaspoon dried thyme 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 shredded Parmesan cheese
- salt and 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.
Cup of Yum
Notes
- Preparing The Chicken: If the chicken breast is really thick, you can butterfly it open by cutting it in half across the breast to form two smaller cutlets. Be firm but gentle when pounding so the chicken thins out but doesn't get damaged or fall apart.
- Swap out the boneless skinless chicken breasts for chicken cutlets. Cutlets will be smaller than whole chicken breasts so you might like to make a couple of extra rolls.
- Double This Recipe: This baked chicken cordon bleu recipe can feed as few as four or double the recipe and have a fancy dinner party for 8.
- How to Prepare Ahead: Roll and dredge the chicken breasts per the recipe below. Place them on a rack on top of a baking sheet and lightly cover them with plastic wrap. Prepared cordon bleu can be refrigerated for up to 24 hours. If prepared ahead of time, add 5 minutes to the cooking time.
Nutrition Information
Calories
748
(37%)
Carbohydrates
28g
(9%)
Protein
70g
(140%)
Fat
36g
(55%)
Saturated Fat
18g
(90%)
Cholesterol
232mg
(77%)
Sodium
1583mg
(66%)
Potassium
1084mg
(31%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
930IU
(19%)
Vitamin C
4.1mg
(5%)
Calcium
419mg
(42%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 748
% 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.