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)

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.

65 minMediumServes 4560 cal/serving

FrenchDinnerStovetop and OvenHigh ProteinAlcohol-FreeCorn-Free

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.

Questions

Can I make Chicken Cordon Bleu dairy-free?

Not cleanly. Here the dairy (4 Swiss cheese slices, 1/4 cup grated Parmesan cheese, 3 tbsp unsalted butter, 1/2 cup heavy cream) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dinner collection instead.

Can I make Chicken Cordon Bleu gluten-free?

Yes. The gluten in this entry is 1 cup panko breadcrumbs, 1/2 cup all-purpose flour. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko; the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Chicken Cordon Bleu keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Chicken Cordon Bleu?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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