Creamy Chicken Cordon Bleu Recipe
Creamy Chicken Cordon Bleu is a deliciously tender chicken dish featuring boneless chicken breasts stuffed with Swiss cheese and ham, then breaded and baked to golden perfection. Topped with a rich and velvety cream sauce made from Parmesan, Dijon mustard, and milk, this classic dish offers a perfect blend of flavors and textures for a satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: French-American
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 8 slices Swiss cheese
- 8 thin slices cooked ham
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- 2 tablespoons butter
- 2 tablespoons olive oil
Cream Sauce
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the chicken rolls.
- Prepare Chicken: Pound the chicken breasts to about 1/4-inch thickness for even cooking and a tender bite. Season both sides with salt and pepper.
- Assemble Rolls: Place 2 slices of Swiss cheese and 2 slices of ham onto each flattened chicken breast, layering evenly.
- Roll and Secure: Carefully roll up each chicken breast tightly and secure with toothpicks to hold the filling inside during cooking.
- Bread the Rolls: Dredge each rolled chicken breast in flour, then dip into beaten eggs, and coat thoroughly with panko breadcrumbs for a crispy crust.
- Brown Chicken: Heat butter and olive oil in a large skillet over medium heat. Brown the chicken rolls on all sides, about 5 minutes, until golden and flavorful.
- Bake: Transfer the browned chicken rolls to a baking dish. Bake in the preheated oven for 20-25 minutes or until cooked through and juices run clear.
- Make Cream Sauce: While the chicken bakes, melt butter in a saucepan over medium heat. Whisk in flour and cook for about 1 minute to form a roux.
- Thicken Sauce: Slowly add milk while continuously whisking to avoid lumps. Cook until sauce thickens to a smooth, creamy consistency.
- Finish Sauce: Stir in grated Parmesan cheese and Dijon mustard until well combined. Season with salt and pepper to taste.
- Serve: Remove toothpicks from the chicken rolls. Serve them plated with the rich cream sauce draped generously over the top, completing this hearty dish.
Notes
- Make sure to pound the chicken evenly for consistent cooking and better rolling.
- Using panko breadcrumbs gives the coating a lighter, crispier texture.
- You can substitute Swiss cheese with Gruyère for a slightly nuttier flavor.
- Remove toothpicks before serving to avoid any accidents.
- This dish pairs wonderfully with a side of steamed vegetables or a fresh green salad.
Keywords: Chicken Cordon Bleu, Creamy Chicken, Swiss cheese chicken, Baked chicken rolls, Classic French dish, Cream sauce chicken
Find it online: https://platedbyemma.com/creamy-chicken-cordon-bleu-recipe/
