Chicken Cordon Bleu

5 from 2 votes

Easy Chicken Cordon Bleu is one of my family’s favorite chicken recipes! It’s crunchy on the outside, tender on the inside with ham and gooey melted swiss cheese, and it’s absolutely delicious.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American, French

Servings: servings

Calories: 873kcal

Author: Jennifer Fishkind

Ingredients

4 chicken breasts boneless and skinless
8 slices ham
8 slices swiss cheese
½ cup flour
1 large egg
2 tbsp milk
1 cup seasoned breadcrumbs
2 tbsp unsalted butter

Sauce:

4 tbsp unsalted butter
2 tbsp all-purpose flour
½ cup chicken broth
1 cup half and half cream
1 tbsp Dijon mustard
⅓ cup finely grated parmesan cheese
salt and pepper to taste

Instructions

Preheat oven to 400F. Spray a 9x13 casserole dish with non-stick cooking spray. Set aside.
Use a sharp knife to cut a pocket into each of the chicken breasts. Set aside.
Lay out 2 slices of ham so that the edges are overlapping. Places two slices of swiss cheese on top of the ham and roll them together.
Place the ham/cheese roll into the pocket of one of the chicken breasts and use a couple of toothpicks to hold the opening closed. Repeat with the rest of the ham/cheese and chicken breasts.
Place the flour in a wide shallow bowl or plate. In a separate wide shallow bowl whisk together the egg and the milk. Put the seasoned breadcrumbs in a third wide shallow bowl.
Dredge each piece of chicken in the flour, then dip it in the egg mixture and finally dredge it in the breadcrumbs making sure that both sides of the chicken breast are covered.
Place the breadcrumb coated chicken breasts into the prepared baking dish and place ½ a tablespoon of butter on the top of each.
Bake for 30 minutes, until the chicken is cooked through and a meat thermometer reads 165F.

Sauce:

Melt the butter in a small saucepan over medium heat.
Whisk in the flour until a smooth paste is formed.
Slowly add the chicken broth while stirring continuously. Keep stirring and add in the heavy cream. Continue to cook until the sauce has thickened.
Mix in the Dijon mustard and the parmesan cheese and stir until the cheese has melted into the sauce.
Remove from the heat and season to taste with the salt and pepper.
Serve over the chicken cordon bleu.

Notes

Storage :

To Store: You can keep this chicken in an airtight container in the fridge for up to 3 days.
To Freeze: If you prefer to freeze leftovers, allow them to cool completely in the refrigerator first. Then, place in a freezer safe container or large plastic freezer bag and store in the freezer for up to 3 months.
To Reheat: If frozen, thaw in the fridge overnight before reheating. You can reheat in the oven, air fryer, or simply pop them into the microwave.

Tips:

Cordon Bleu usually uses Swiss cheese because it will melt a bit but still hold it’s shape, however, other cheeses, such as mozzarella or Monterey Jack, can be used if you wish. You can either use slices or roll shredded cheese in the ham.
I find it easier to cut a pocket into the chicken to put the roll of ham and cheese in, however, you can also use a meat hammer to flatten the chicken and roll the flattened chicken, ham and cheese all together. Be sure to use toothpicks to secure it so that it doesn’t unroll.
Using seasoned breadcrumbs makes this recipe super easy but you can use plain breadcrumbs and season them to your taste if you would prefer.
If you would like a crisper coating on your chicken put it under the broiler for the last couple of minutes of baking. Be sure to watch it closely so that it doesn’t burn.

Nutrition