Chicken Cordon Bleu Classic (Print)
Crispy, cheese-filled chicken wrapped with ham and topped with luscious Dijon-Parmesan sauce.
# Ingredients:
→ For the Chicken
01 -
4 boneless, skinless chicken breasts
02 -
4 slices ham
03 -
4 slices Swiss cheese
04 -
120 g all-purpose flour
05 -
2 large eggs, beaten
06 -
100 g breadcrumbs, panko or regular
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
30 ml olive oil
10 -
28 g butter
→ For the Dijon Cream Sauce
11 -
28 g butter
12 -
16 g all-purpose flour
13 -
240 ml milk
14 -
5 ml Dijon mustard
15 -
50 g grated Parmesan cheese
16 -
Salt, to taste
17 -
Black pepper, to taste
18 -
Chopped fresh parsley, for garnish (optional)
# Steps:
01 -
Preheat oven to 190°C.
02 -
Pound each chicken breast to approximately 6 mm thickness with a meat mallet.
03 -
Layer each flattened chicken breast with one slice of ham and one slice of Swiss cheese. Roll up tightly and secure with toothpicks.
04 -
Mix flour with salt and black pepper. Dredge each chicken roll in the seasoned flour, dip in beaten egg, and coat evenly with breadcrumbs.
05 -
Heat olive oil and butter in a skillet over medium heat. Sear each chicken roll for 2 to 3 minutes per side until golden brown.
06 -
Transfer seared rolls to a baking dish. Bake uncovered at 190°C for 20 to 25 minutes until internal temperature reaches 74°C.
07 -
Melt butter in a saucepan over medium heat. Sprinkle in flour and whisk for 1 minute to form a roux. Gradually pour in milk, whisking constantly. Add Dijon mustard and grated Parmesan. Simmer, stirring, until sauce thickens. Season with salt and black pepper.
08 -
Remove toothpicks from chicken rolls, slice into rounds, and arrange on plates. Spoon Dijon-Parmesan sauce over the top and garnish with chopped parsley if desired.
# Notes:
01 -
For a traditional touch, substitute Gruyère cheese for the Swiss cheese.
02 -
Chicken rolls can be assembled ahead and baked before serving.
03 -
Serve alongside green beans, roasted potatoes, or a vibrant garden salad.