Servings
Font
Back
5.0 from 9 votes

Easy Chicken Cordon Bleu

Chicken cutlets topped with honey ham, Swiss cheese and fresh breadcrumbs. The Parmesan-Dijon cream sauce makes this chicken incredibly delicious!

Prep Time
15 mins
Cook Time
15 mins
Servings: 6
Course: Main Course , Condiments , Lunch , Dinner , Others
Cuisine: American

Ingredients

  • 1 cup fresh breadcrumbs
  • 2 Tablespoons salted butter melted
  • 3 large boneless, skinless chicken breasts, cut in half lengthwise to form 2 thinner cutlets (you will have 6 chicken breast cutlets in total)
  • salt and pepper to taste
  • 12 lices honey ham
  • 12 lices thinly sliced Swiss Cheese
Parmesan-Dijon Cream Sauce
  • 2 Tablespoons salted butter
  • 2 Tablespoons all-purpose flour
  • 1 cup milk
  • 1 teaspoon chicken bouillon granules
  • 1 Tablespoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce 
  • 1/2 cup finely grated Parmesan cheese

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Lightly grease a 9×13-inch baking dish with cooking spray. Set aside.
  2. In a medium bowl, combine the breadcrumbs and melted butter. Set aside.
  3. Lay the 6 chicken breast cutlets in a single layer in the baking dish. Top each chicken breast with two slices of ham, overlapping so they cover the entire breast. Lay two slices of Swiss cheese overlapping to cover the ham. Repeat with all chicken breasts, ham slices, and Swiss cheese. Sprinkle the breadcrumbs evenly over the tops of all the chicken.
  4. Bake uncovered for 30 to 35 minutes, or until the chicken is cooked through, cheese is bubbling, and breadcrumbs are golden brown.
Parmesan-Dijon Cream Sauce
  1. Prepare the sauce while the chicken bakes. In a medium saucepan, over medium heat, melt the 2 Tablespoons of butter. Stir in the flour, whisking constantly. Cook for about 1 minute. Slowly pour in the milk, still whisking constantly. Stir in the chicken bouillon granules. Continue to whisk constantly until the mixture begins to simmer and thicken, about 3 to 5 minutes.
  2. Once the sauce has thickened, turn the heat down to low and stir in the Dijon mustard, Worcestershire sauce, and Parmesan cheese. Stir until the cheese melts. Keep the sauce warm until chicken is finished cooking. Serve each chicken cordon bleu with warm Parmesan-Dijon sauce. Enjoy!