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Classic Crispy Baked Chicken Cordon Bleu with Creamy Dijon Sauce

A cross-section of crispy, golden chicken cordon bleu stuffed with ham and melting cheese, served with a creamy sauce.
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Make restaurant-quality Chicken Cordon Bleu at home. This recipe features tender chicken breasts stuffed with ham and Swiss cheese, coated in a crispy crust, and baked until golden. Serve with a simple, rich Dijon sauce for an elegant dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 7 ounces each)
  • 4 thin slices deli ham
  • 4 slices Swiss cheese
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 2 tablespoons olive oil (for drizzling)
  • For the Sauce: 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 teaspoon Dijon mustard
  • Pinch of salt and pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
  2. Prepare the chicken: Place each chicken breast between two pieces of plastic wrap. Pound the chicken evenly to about 1/4-inch thickness.
  3. Assemble the rolls: Place one slice of ham and one slice of Swiss cheese on each flattened chicken breast. Roll the chicken tightly around the filling, securing the edges. You can use toothpicks to hold them closed if needed.
  4. Set up the breading station: Place flour on one shallow plate. Beat the eggs in a second shallow plate. Combine panko breadcrumbs, Parmesan cheese, salt, pepper, and paprika on a third shallow plate.
  5. Dredge each chicken roll first in the flour, shaking off excess. Dip into the egg mixture, allowing excess to drip off. Finally, press firmly into the breadcrumb mixture to coat completely.
  6. Place the breaded chicken rolls seam-side down in the prepared baking dish. Drizzle the tops lightly with olive oil.
  7. Bake for 25 to 30 minutes, or until the chicken is cooked through and the coating is golden brown and crispy.
  8. While the chicken bakes, prepare the sauce: Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for one minute.
  9. Gradually whisk in the milk until the mixture is smooth. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
  10. Remove from heat and stir in the Dijon mustard, salt, and pepper.
  11. Serve the baked Chicken Cordon Bleu immediately with the creamy Dijon sauce spooned over the top or on the side.

Notes

  • To prevent cheese leakage, ensure the chicken is pounded thin and rolled tightly. Chilling the assembled rolls for 15 minutes before breading can help them hold their shape.
  • For an extra crispy crust without frying, place the baking dish under the broiler for the last 1-2 minutes, watching closely to prevent burning.
  • If you prefer a richer sauce, substitute half the milk with heavy cream.

Nutrition

Find it online: https://juliameal.com/chicken-cordon-bleu-recipe-classic-crispy-baked/