Description
This classic Cordon Bleu Chicken recipe features tender chicken breasts stuffed with Black Forest ham and shredded Swiss Gruyere cheese, coated in a flavorful panko Parmesan crust, and baked to perfection. Served with a creamy Dijon mustard sauce, this elegant yet easy-to-make dish is perfect for family dinners or special occasions.
Ingredients
Scale
Chicken and Stuffing
- 4 medium chicken breasts (6-7 oz. each)
- 8 slices (12 ounces) deli cut Black Forest ham (like Boars Head)
- 1 1/4 cups freshly shredded Swiss Gruyere cheese
- Toothpicks
- Fresh parsley for garnish if desired
Breading
- 1 1/4 cups panko breadcrumbs
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons unsalted butter
- 1/3 cup freshly grated Parmesan cheese
- 1 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Dijon Wash
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons olive oil
Dijon Cream Sauce
- 1 cup low sodium chicken broth
- 1 tablespoon cornstarch
- 1 cup heavy cream (or evaporated milk or half and half mixed with 1 tablespoon cornstarch)
- 1 tablespoon Dijon mustard
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees F. Line a rimmed baking sheet with a baking rack and lightly spray it with cooking spray; set aside.
- Flatten Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of 1/4 inch using the flat side of a meat mallet or the side of a can. This step ensures the chicken cooks evenly and lays flat for rolling.
- Layer Ham and Cheese: Lay 2 slices of Black Forest ham over each flattened chicken breast. Evenly distribute a heaping 1/4 cup of shredded Swiss Gruyere cheese down the center of the ham, leaving about a 1/2-inch border on all sides.
- Roll and Secure: Starting at the smaller end of each chicken breast, tightly roll it up, folding the ham over the cheese at the end to prevent leakage. Secure each roll with toothpicks to keep everything intact during cooking.
- Toast Panko Breadcrumbs: In a large skillet, melt 1 1/2 tablespoons unsalted butter in 1 1/2 tablespoons olive oil over medium heat. Add the panko breadcrumbs and stir to coat. Cook until the crumbs turn golden brown, then immediately transfer to a large shallow dish to cool. Once cooled, stir in the Parmesan cheese and the dried herbs and spices (basil, parsley, garlic powder, paprika, onion powder, salt, and pepper).
- Prepare Dijon Wash: In a separate large shallow dish, whisk together 2 tablespoons Dijon mustard, 2 tablespoons honey, and 2 tablespoons olive oil.
- Coat Chicken Rolls: Dip each chicken roll into the Dijon wash, brushing it to evenly coat all surfaces.
- Bread the Chicken: Transfer the coated chicken rolls to the panko breadcrumb mixture. Press the crumbs firmly onto all sides of each roll, turning as necessary to coat completely. Place the breaded rolls on the prepared baking rack, leaving space between each roll for heat circulation.
- Bake: Bake the chicken rolls at 350 degrees F for 35 minutes or until the internal temperature reaches 160 degrees F on an instant-read thermometer. In the last 10 minutes of baking, cover the rolls loosely with foil if they brown too quickly. After baking, transfer the chicken to a cutting board and allow them to rest for 5 minutes before slicing.
- Make Dijon Cream Sauce: While the chicken bakes, whisk together all the sauce ingredients (low sodium chicken broth, cornstarch, heavy cream, Dijon mustard, dried parsley, basil, paprika, garlic powder, onion powder, salt, and pepper) in a large saucepan. Bring the mixture to a boil, then reduce to a simmer until the sauce thickens. The sauce will be slightly thin but will thicken more as it cools.
- Serve: Slice the rested chicken rolls and serve topped with the warm Dijon cream sauce. Garnish with fresh parsley if desired.
Notes
- Use a meat mallet or a heavy pan to evenly flatten the chicken for even cooking and easier rolling.
- Substitute Swiss Gruyere cheese with Swiss cheese or mozzarella if preferred.
- For a lighter sauce, use evaporated milk or half and half mixed with cornstarch instead of heavy cream.
- Ensure to secure the chicken rolls tightly with toothpicks to keep the filling intact during baking.
- Use low sodium chicken broth to control the saltiness in the Dijon cream sauce.
- Check internal temperature with an instant-read thermometer to avoid overcooking and maintain juiciness.
- Leftover sauce can be refrigerated and gently reheated for serving.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 130 mg
