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This Chicken Cordon Bleu brings the irresistible magic of restaurant favorites home with tender chicken wrapped around salty ham and gooey Swiss, tucked in a crispy golden crust, and finished with creamy Dijon-Parmesan sauce. It is a dish that always transforms dinner into a special event whether for a cozy weekday or the fanciest celebration.
I remember making this for my parents' anniversary and they both went for seconds before I had even sat down. It quickly became the only thing my little brother requests for birthdays.
Ingredients
- Boneless skinless chicken breasts: choose plump even pieces for easy rolling and tender texture
- Ham slices: look for deli cuts with a little smokiness for the best flavor and flexibility
- Swiss cheese: for classic melt and nutty depth find fresh or pre-sliced
- All-purpose flour: helps the breading stick and creates a crisp crust opt for fresh unbleached for best results
- Large eggs: beaten to bind the breading together make sure they are fresh for fluffiness
- Breadcrumbs: panko gives crunch while regular breadcrumbs offer a classic finish
- Salt and pepper to taste: always season in layers for the right balance
- Olive oil: for sautéing adds richness and helps browning use extra virgin for more depth
- Butter: brings golden color and rounds out flavor in both breading and sauce
- For the Dijon Cream Sauce
- Butter: for a smooth base and flavor
- All-purpose flour: to thicken the sauce until creamy
- Milk: whole milk works best for silky texture
- Dijon mustard: traditional and tangy elevate with true Dijon if you can
- Parmesan cheese: freshly grated melts into the sauce for a salty savory finish
- Salt and pepper to taste: season after adding cheese
- Fresh parsley: optional but brightens up the platter
Step-by-Step Instructions
- Preheat the Oven:
- Set the oven to 375 degrees Fahrenheit and let it fully preheat to guarantee even baking.
- Prepare the Chicken:
- Place each chicken breast between layers of plastic or parchment. Pound with a meat mallet until an even quarter-inch all over. The goal is flexibility for a tight roll and even cooking.
- Roll with Ham and Cheese:
- Lay a slice of ham and a slice of Swiss cheese over each flattened chicken breast. Roll tightly from the short end making sure the cheese stays tucked in. Secure each roll with toothpicks placed along the seam so nothing leaks out during cooking.
- Bread the Chicken:
- Mix flour with salt and pepper in a shallow bowl. Beat eggs in a second bowl. Place breadcrumbs in a third. Roll each chicken bundle in flour shaking off excess set in egg to coat all sides and finish in breadcrumbs pressing gently so every inch sticks.
- Sear for Crust:
- Heat olive oil and butter in a large skillet over medium heat until the butter is bubbling but not browning. Carefully add the chicken rolls seam side down. Cook two to three minutes per side turning gently until every surface is beautifully golden and crisp. This layering of flavors makes every bite better.
- Bake to Finish:
- Move chicken rolls to a lightly greased baking dish. Bake uncovered for twenty to twenty-five minutes until the chicken is fully cooked and the internal temperature reaches one hundred sixty-five degrees. Remove from the oven and let them sit while you make the sauce.
- Make the Dijon Cream Sauce:
- Melt butter in a small saucepan over medium heat. Whisk in flour and cook one full minute never stopping to stir so there is no raw flavor. Gradually pour in milk while whisking so the base stays smooth. Stir in Dijon mustard and grated Parmesan. Simmer two minutes until thick and creamy. Taste and season as needed.
- Serve Like a Pro:
- Remove all toothpicks from the baked chicken. Slice each roll into neat rounds so you see the spiral of ham and cheese. Arrange slices on a platter or plates and spoon warm Dijon-Parmesan sauce over the top. A scatter of fresh parsley makes it look as festive as it tastes.
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The crunch from panko and richness from cheese always remind me of the first time I nailed this recipe for a holiday dinner. Ham and Swiss is my favorite classic combo and rolling it inside tender chicken is pure comfort.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven at low temperature with extra sauce to avoid drying. If freezing assemble the rolls and freeze unbaked then thaw and proceed with breading and baking once ready to cook.
Ingredient Substitutions
Gruyère cheese can replace Swiss for richer flavor. Smoked turkey works if you want a lighter or pork-free version. For the sauce try a bit of sharp cheddar or even a dollop of crème fraîche for extra tang.
Serving Suggestions
Chicken Cordon Bleu pairs perfectly with green beans roasted baby potatoes or a crisp salad. In my house we also love it with buttery noodles or sautéed spinach to mop up every bit of sauce.
A Bit Of History
Chicken Cordon Bleu has roots in mid-century Europe. The dish was inspired by classic Swiss and French cuisine but became popular throughout America as a dinner party staple. The name Cordon Bleu means Blue Ribbon highlighting its status as a dish of distinction.
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Frequently Asked Questions
- → How do you keep the chicken moist?
Pounding the chicken to an even thickness and not overbaking helps retain juiciness. Searing before baking also locks in moisture.
- → Can I substitute another cheese for Swiss?
Yes, Gruyère or mozzarella are excellent alternatives for melting and flavor, but Swiss gives a classic touch.
- → How can I prevent the filling from leaking out?
Roll the chicken tightly and secure the ends with toothpicks to keep the ham and cheese tucked inside during cooking.
- → Is it possible to make in advance?
Yes, you can assemble and bread the chicken in advance. Refrigerate, then bake when ready to serve for freshest texture.
- → What sides go best with this dish?
Green beans, roasted potatoes, steamed veggies, or a crisp garden salad pair well with its creamy and savory flavors.