Chicken Cordon Bleu: Easy, Cheesy, Crispy Recipe
This classic dish features chicken breasts rolled around layers of ham and Swiss cheese, coated in a crispy breadcrumb crust, and baked to golden perfection. It’s elegant yet approachable, perfect for family dinners or special occasions, with a creamy mustard sauce to complement every bite.
Ingredients
- 4 boneless skinless chicken breasts (6-8 oz each)
- 8 slices deli ham Black Forest, prosciutto, or regular ham
- 8 slices Swiss cheese or Gruyere, Brie
- 1 cup all-purpose flour
- 2 large eggs beaten
- 2 cups breadcrumbs or crushed cornflakes or panko
- Salt and freshly ground black pepper to taste
- 4 tablespoons melted butter or olive oil for drizzling or mixing with breadcrumbs
Instructions
- Preheat oven to 400°F (200°C).
- Using a sharp knife, butterfly each chicken breast or cut in half horizontally to create thin cutlets. Pound between plastic wrap to even thickness.
- Season chicken with salt and pepper.
- Lay 2 slices of ham and 2 slices of cheese on each chicken piece, then roll up tightly and secure with toothpicks or tightly wrap with plastic wrap and chill for 30 minutes to firm.
- Set up a breading station with flour, beaten eggs, and breadcrumbs mixed with melted butter or oil.
- Dredge each rolled chicken piece first in flour, then egg, then breadcrumb mixture, pressing breadcrumbs to adhere well.
- Place breaded chicken rolls on a greased baking sheet.
- Bake for 25-30 minutes until golden and cooked through (internal temperature 160°F/71°C).
- While chicken bakes, prepare sauce: melt butter in a saucepan, whisk in flour and cook for 1 minute until bubbly. Slowly add milk, whisking until smooth and thickened. Stir in Dijon mustard and Parmesan cheese, season with salt and pepper, and simmer 2-3 minutes.
- Remove toothpicks from chicken. Serve chicken rolls hot with Dijon cream sauce drizzled over or on the side.
Notes
- Use ham types like Black Forest or prosciutto for deeper flavor.
- Substitute cheese with Brie or Gruyere for creamier texture.
- Cornflake crumbs give extra crunch as an alternative to breadcrumbs.
- Can be prepared ahead and baked just before serving.
- Leftovers store refrigerated for 2-3 days; reheat gently.
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