Chicken Cordon Bleu Recipe

Easy chicken cordon blue cut in half on a plate.

5 from 6 votes

Chicken Cordon Bleu Recipe

Easy Chicken Cordon Bleu is crispy, cheesy, and baked to perfection with a creamy Dijon sauce, making a simple family dinner extra special.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

Chicken

3 chicken breasts, filet to form 6 thin pieces of chicken
6 slices ham, turkey ham also works great
6 slices swiss cheese
½ cup bread crumbs
½ cup panko bread crumbs
toothpicks
cooking spray

Sauce

2 tablespoon butter
2 tablespoon all-purpose flour
¾ cup milk
¾ cup chicken broth
½ teaspoon salt
pepper to taste
1 teaspoon dijon mustard
2 tablespoon grated parmesan cheese

Instructions

Preheat the oven to 350. Spray a 9 x 9 baking dish with cooking spray. Mix the bread crumbs together on a plate or flat dish.
To make each chicken roll up, layer one slice of ham and one slice of Swiss cheese on each of the chicken pieces. Roll up tightly, then roll in the bread crumb mixture. Secure with toothpicks (I used two per piece) and place in the prepared baking dish.
Spray with cooking spray. Bake 30 - 35 minutes, or until cooked through.
When the chicken has about 15 minutes left, make the sauce.
Melt the butter in a saucepan over medium heat. Add the flour and whisk to form a smooth paste. Cook 2-3 minutes, until golden. Add the milk, whisking constantly, until combined. Cook until slightly thickened, then slowly add the chicken broth while continuing to whisk constantly to prevent lumps. Whisk in the salt and pepper.
When the sauce has thickened, remove from heat and whisk in the dijon mustard and parmesan cheese until melted and combined. Serve chicken over pasta or rice and drizzle with sauce.

Video

Notes

Recipe Tips.

Cut each chicken breast horizontally into 2 or 3 even pieces, depending on its size so they cook at the same rate.
Place the chicken between plastic wrap and pound to ¼ to ½ inch thick with a meat mallet.
Roll the chicken tightly to keep the cheese from leaking during baking.
Spray the tops generously with cooking spray to help the breading become golden and crisp.
Let the chicken rest for about 5 minutes before removing the toothpicks and serving so the cheese stays inside.

Make ahead of time. Roll the chicken up to 24 hours ahead and refrigerate. When ready to bake, coat with breadcrumbs and bake as directed. Prepare the sauce while the chicken cooks.

Warm leftovers in a greased baking dish at 350°F for 15 to 20 minutes, just until heated through. Reheat the sauce in a saucepan over medium heat, stirring until hot.

Store. Store leftovers with aluminum foil or place them in an airtight container. Store the leftover sauce in a separate container so it doesn’t make the bread crumbs soggy. Store in the refrigerator for up to 4 days.

Freeze. Prepare the chicken up to the breading step, then freeze it in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then bread and cook as directed. For the best flavor, make the sauce fresh the day you serve it.

Nutrition