Description
Creamy Chicken Cordon Bleu features tender chicken breasts stuffed with layers of Swiss cheese and ham, breaded and pan-seared to a crispy golden finish, then baked to perfection. Served with a luscious Parmesan Dijon cream sauce, this classic dish is comforting and elegant for any meal.
Ingredients
Scale
Chicken Rolls
- 4 boneless, skinless chicken breasts
- 8 slices of Swiss cheese
- 8 thin slices of cooked ham
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- 2 tablespoons butter
- 2 tablespoons olive oil
Cream Sauce
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the chicken rolls.
- Prepare Chicken: Pound the chicken breasts to about 1/4-inch thickness ensuring even cooking and tenderness. Season both sides with salt and pepper.
- Assemble Rolls: Place 2 slices of Swiss cheese and 2 slices of ham onto each flattened chicken breast. Carefully roll up each breast, securing tightly with toothpicks to hold the filling inside.
- Coat Chicken: Dredge each rolled breast in all-purpose flour, then dip into beaten eggs, and coat thoroughly with panko breadcrumbs for a crisp crust.
- Brown Rolls: Heat butter and olive oil in a large skillet over medium heat. Brown the chicken rolls on all sides until golden brown, about 5 minutes, enhancing flavor and texture.
- Bake Chicken: Transfer the browned rolls to a baking dish and bake in the preheated oven for 20-25 minutes until the chicken is cooked through and juices run clear.
- Make Cream Sauce: While the chicken bakes, melt butter in a saucepan over medium heat. Stir in flour and whisk constantly to form a smooth paste, cooking for about 1 minute.
- Finish Sauce: Gradually whisk in milk, continuing to whisk to prevent lumps. Allow the sauce to thicken, then stir in Parmesan cheese and Dijon mustard. Season with salt and pepper to taste.
- Serve: Remove chicken from the oven and discard toothpicks. Plate the rolls and generously spoon the creamy Parmesan Dijon sauce over the top for a rich finish.
Notes
- Make sure to pound the chicken evenly to ensure uniform cooking and easier rolling.
- Use toothpicks or kitchen twine firmly to keep rolls intact during cooking.
- Panko breadcrumbs provide a crunchier texture compared to regular breadcrumbs.
- The cream sauce can be adjusted in thickness by adding more milk if too thick or simmering longer to thicken further.
- Allow the chicken to rest a few minutes after baking to retain juices before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: French-American
Keywords: chicken cordon bleu, creamy chicken recipe, stuffed chicken breasts, baked chicken, Parmesan sauce, elegant dinner
