Chicken Cordon Bleu

Name: Chicken Cordon Bleu
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4 servings
Cuisine: French
Ingredients: 24 oz boneless skinless chicken breasts, pounded to 1/4-in thickness; 4 oz thinly sliced deli ham; 4 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)

65 minMediumServes 4560 cal/serving

FrenchDinnerStovetop and OvenHigh ProteinAlcohol-FreeCorn-Free

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Ingredients

24 oz boneless skinless chicken breasts, pounded to 1/4-in thickness
4 oz thinly sliced deli ham
4 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

1

Preheat oven to 400°F. Line a baking sheet with a wire rack and coat with cooking spray.
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 Swiss cheese slices over the chicken, leaving a small border. Roll tightly, tucking in the sides, and secure with toothpicks.
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.
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.
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.
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.
7

Slice each chicken roll on the diagonal and plate. Spoon the Dijon cream sauce over the top.

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Questions

What is 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. This reference files it under French dinner: made on the stovetop and in the oven, rated medium and about 65 minutes start to finish.

What temperature do I cook Chicken Cordon Bleu at?

For Chicken Cordon Bleu, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 25 minutes, in step 5. The target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

Can I skip the searing in Chicken Cordon Bleu?

Step 4 reads: "Sear the chicken rolls on all sides until golden, about 2-3 minutes per side." You can, but you give up flavor. The browning in step 4 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of panko in Chicken Cordon Bleu?

The entry for Chicken Cordon Bleu calls for 1 cup panko breadcrumbs. In its place: Coarse dry breadcrumbs, crushed cornflakes or crushed crackers all work. Fine breadcrumbs coat more densely, so use a little less.

Can I use chicken thighs instead of chicken breasts in Chicken Cordon Bleu?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Chicken Cordon Bleu uses 24 oz boneless skinless chicken breasts, pounded to 1/4-in thickness.

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