Chicken Cordon Bleu
Boneless chicken breasts stuffed with thinly sliced ham and Swiss cheese, rolled tight, breaded, and baked until golden with a crisp panko crust and a creamy Dijon pan sauce. An impressive dinner that delivers big on protein.
Ingredients
- 24 oz boneless skinless chicken breasts, pounded to 1/4-in thickness
- 4 oz thinly sliced deli ham
- 4 slices Swiss cheese slices
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/4 cup grated Parmesan cheese
- 3 tbsp unsalted butter
- 1 large shallot, minced
- 1 cup low-sodium chicken stock
- 1/2 cup heavy cream
- 2 tbsp Dijon mustard
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- as needed cooking spray or olive oil (for greasing pan)
Instructions
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1
Preheat oven to 400°F. Line a baking sheet with a wire rack and coat with cooking spray.
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2
Lay each 24 oz pounded to 1/4-in thickness boneless skinless chicken breasts flat on a board. Season one side with salt and pepper. Layer 4 oz thinly sliced deli ham and 4 slices Swiss cheese slices over the chicken, leaving a small border. Roll tightly, tucking in the sides, and secure with toothpicks.
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3
Set up three shallow dishes: one with 1/2 cup all-purpose flour seasoned with 1/2 tsp garlic powder, one with 2 beaten large eggs, and one with 1 cup panko breadcrumbs mixed with 1/4 cup grated Parmesan cheese. Dredge each roll in flour, egg, then the panko mixture, pressing firmly.
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4
Heat half the 3 tbsp unsalted butter in an oven-safe skillet over medium-high heat. Sear the chicken rolls on all sides until golden, about 2-3 minutes per side.
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5
Transfer the seared rolls to the prepared wire rack. Bake for 20-25 minutes until the internal temperature reaches 165°F (74°C). Remove toothpicks before serving.
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6
While the chicken bakes, melt the remaining unsalted butter in a small saucepan over medium heat. Cook 1 large minced shallot until softened, about 2 minutes. Add 1 cup low-sodium chicken stock and simmer 2 minutes. Stir in 1/2 cup heavy cream and 2 tbsp Dijon mustard. Simmer until thick, about 4-5 minutes. Season with kosher salt and black pepper.
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7
Slice each chicken roll on the diagonal and plate. Spoon the Dijon cream sauce over the top.