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Chicken Cordon Bleu Recipe

Classic Chicken Cordon Bleu made easy! This recipe combines crispy breaded chicken, savory ham, and melted cheese for a flavorful and elegant dish perfect for any occasion.
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Ingredients Equipment Method

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 4 slices of ham
  • 4 slices of Swiss cheese
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup breadcrumbs panko or regular
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil if frying
  • 2 tablespoons unsalted butter if frying
  • Optional Dijon Cream Sauce:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • ½ cup heavy cream
  • 2 tablespoons Dijon mustard
  • Salt and pepper to taste

Equipment

  • Cutting board
  • Meat mallet
  • Toothpicks or kitchen twine
  • Mixing bowls
  • Shallow dishes for breading
  • Baking dish or frying pan
  • Tongs

Method
 

  1. Prepare the Chicken:
  2. Place each chicken breast between two pieces of plastic wrap. Using a meat mallet, pound the chicken to about ¼-inch thickness.
  3. Season both sides of the chicken lightly with salt and pepper.
  4. Assemble:
  5. Place a slice of ham and a slice of cheese on each chicken breast. Roll up tightly, tucking in the sides, and secure with toothpicks or kitchen twine.
  6. Bread the Chicken:
  7. Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder, paprika, salt, and pepper.
  8. Dredge each chicken roll in flour, dip into the beaten eggs, and coat evenly in the breadcrumb mixture.
  9. Cook the Chicken (Choose a Method):
  10. Oven: Preheat the oven to 375°F (190°C). Place the breaded chicken in a greased baking dish. Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  11. Frying: Heat olive oil and butter in a frying pan over medium heat. Fry the chicken rolls for 3–4 minutes per side until golden brown. Transfer to a baking dish and bake in a preheated 375°F (190°C) oven for an additional 15 minutes.
  12. Optional Dijon Cream Sauce:
  13. In a small saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes.
  14. Gradually whisk in chicken broth and heavy cream. Simmer until thickened. Stir in Dijon mustard and season with salt and pepper.
  15. Serve:
  16. Remove toothpicks or twine from the chicken rolls. Drizzle with the Dijon cream sauce (if using) and serve hot.