Chicken Cordon Bleu
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
730 kcal
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Course
Main Course
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Cuisine
French
Chicken Cordon Bleu
Description
Chicken Cordon Bleu requires preparing chicken breasts by butterflying them carefully and pounding to an even thinness to ensure even cooking and prevent tearing. Layers of Swiss cheese and ham are arranged evenly on the chicken, which is then rolled tightly and secured. The exterior is coated in flour, dipped into beaten eggs, and covered in a seasoned panko breadcrumb mixture that crisps up in the oven.
The dish is baked on a wire rack set over a baking sheet, allowing air circulation to crisp the entire surface of the chicken rolls. The resultant texture features a golden, crunchy crust with moist, flavorful layers of ham and melted Swiss cheese inside.
A cream sauce made with butter, flour, milk, Dijon mustard, and Parmesan cheese adds an additional savory and creamy element when poured over or served alongside the chicken. This dish pairs well with sides that balance richness, such as vegetables or light salads.
Using a thermometer can help ensure the chicken is fully cooked without drying out. Wrapping cheese inside ham slices may help minimize cheese leakage during cooking. Flatten the chicken starting from the center outward to achieve even thickness.
Ingredients
For the Stuffed Chicken:
- 1¼ cups panko bread crumbs (70g)
- 2 tablespoons butter melted
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 4 chicken breast boneless, skinless
- 8 lices swiss cheese
- 8 ounces ham 225g, sliced
- ⅓ cup all-purpose flour (40g)
- 2 large egg beaten
For the Cream Sauce:
- 2 tablespoons butter unsalted
- 2 tablespoons all-purpose flour
- 1 cup milk (240mL)
- 2 tablespoons Dijon mustard
- ¼ cup Parmesan Cheese 20g, grated
Instructions
For the Stuffed Chicken:
- Preheat the oven to 375º. Place a wire rack inside a rimmed baking sheet.
- In a shallow dish, combine the panko, melted butter, salt, and pepper. Set aside.
- Using a sharp paring or fillet knife, butterfly each chicken breast, leaving one long side attached. Open each chicken piece like a book with the cut side facing up. Lay a sheet of plastic wrap on top and pound to an even ¼-inch thickness with a rolling pin or meat mallet.
- With the cut-side facing up, cover with an even layer of swiss cheese. Arrange ham slices over the cheese. Roll up each chicken piece (like a swiss roll) and secure the seam with toothpicks. (If your chicken pieces are different sizes, you may end up using different amounts of ham and cheese in each piece to create an even layer.)
- Place the flour into a shallow dish. Place the eggs into a separate shallow dish. Dredge stuffed chicken breasts, one at a time, in the flour, shaking off any excess. Coat the chicken in egg mixture, then place into panko mixture turning to coat. Arrange the chicken breasts on the wire rack.
- Bake for 35 to 45 minutes or until golden brown and a food thermometer inserted into the thickest portion of the chicken reads 165º F.
For the Cream Sauce:
- While the chicken is cooking, melt the butter in a small saucepan over medium heat.
- When the butter is beginning to bubble, whisk in the flour. Cook, whisking constantly, for 2 minutes. Slowly whisk in the milk. Once the milk is fully incorporated, vigorously whisk in the Dijon.
- Reduce the heat to medium-low and whisk constantly until the sauce thickens, about 5 to 7 minutes. Remove from the heat. Slowly whisk in cheese until fully incorporated. Serve immediately spooned over the baked chicken.
Notes
- Use a thermometer to confirm the chicken is cooked through without overcooking.
- Start flattening the chicken from the center outward for an even thickness and to prevent tearing.
- Use a wire rack on the baking sheet to promote even crispiness by allowing air to circulate under the chicken.
- If cheese slices are large, tuck them under the ham to prevent cheese from leaking during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 730 kcal
% Daily Value*
| Calories | 730kcal | 37% |
| Carbohydrates | 29g | 10% |
| Protein | 57g | 114% |
| Fat | 42g | 65% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 275mg | 92% |
| Sodium | 1592mg | 66% |
| Potassium | 810mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 960IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 502mg | 50% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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