Description
This classic Chicken Cordon Bleu recipe features tender chicken breasts rolled with smoky ham and melted Swiss cheese, coated in a flavorful seasoned breadcrumb crust, then baked to golden perfection. Paired with a creamy Dijon honey mustard sauce, this dish offers a perfect balance of savory and sweet flavors, ideal for a comforting family dinner or special occasion.
Ingredients
Scale
Chicken Roll:
- 2 pounds boneless skinless chicken breasts (about four breasts)
- 8 ounces sliced smoked ham
- 8 ounces Swiss cheese, sliced
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 large eggs
- ½ cup chicken broth
- 1 cup panko breadcrumbs
Creamy Dijon Sauce:
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 cup milk
- ½ teaspoon salt
Instructions
- Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap and pound until evenly ½-inch thick, taking care not to tear the meat.
- Assemble the Rolls: Season both sides of the chicken with salt and black pepper. Lay 2-3 slices of smoked ham on the bottom half of each breast, then top with 2-3 slices of Swiss cheese.
- Roll and Wrap: Tightly roll up each breast to encase the ham and cheese, then wrap each roll tightly in plastic wrap, twisting the ends to secure. Chill in the refrigerator for 45 minutes to 4 hours to set.
- Preheat Oven and Prepare Coatings: Preheat your oven to 350°F (175°C) and grease a large baking sheet or dish with cooking spray. In separate shallow bowls, combine the flour with salt, pepper, onion powder, garlic powder, and paprika; whisk the eggs with chicken broth; place panko breadcrumbs in a third bowl.
- Coat the Chicken Rolls: Unwrap each chicken roll and dredge first in the seasoned flour, shaking off excess, then dip in the egg and broth mixture, drain, and finally coat thoroughly in panko breadcrumbs.
- Bake the Chicken: Arrange the coated rolls spaced apart on the baking sheet and bake for 25 minutes at 350°F. Then increase the oven temperature to 425°F (220°C) and bake an additional 5-10 minutes until golden brown and the internal temperature reaches 165°F (74°C).
- Prepare the Creamy Dijon Sauce: While the chicken bakes, melt butter in a medium saucepan over medium heat. Add flour and whisk until it turns light golden. Stir in Dijon mustard and honey. Gradually whisk in milk and season with salt. Simmer gently for about 5 minutes until the sauce thickens.
- Serve: Remove the chicken from the oven and let rest briefly. Serve each roll drizzled with creamy Dijon sauce and garnish with fresh parsley if desired.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat leftovers, warm in a 350°F air fryer for 5-6 minutes or in a conventional oven at 350°F for 10-15 minutes until cheese melts.
Nutrition
- Serving Size: 1 chicken roll with sauce (about 1/4 of recipe)
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 920 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 160 mg
