Creamy Chicken Cordon Bleu You'll Crave Again and Again

Deliciously comforting, this Creamy Chicken Cordon Bleu brings tender chicken, savory ham, and melted Swiss cheese into a flavorful culinary experience.

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Prep Time 15

Cook Time 25

Resting Time 5

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Boneless, Skinless Chicken Breasts Tender and juicy; this is the foundation that soaks up the creamy sauce beautifully.
4 slices Cooked Ham Adds a delightful salty depth; choose thin slices for even layering.
4 slices Swiss Cheese Melts into gooey perfection; feel free to swap for mozzarella if you prefer a milder flavor.
to taste Salt Essential for enhancing all the delicious flavors; season generously.
to taste Pepper Essential for enhancing all the delicious flavors; season generously.

For the Coating

1/2 cup All-Purpose Flour Helps the breadcrumbs adhere to the chicken; use gluten-free flour if you're avoiding gluten.
2 large Eggs Acts as a binding agent, creating a perfect golden crust.

For the Crunch

1 cup Panko Breadcrumbs Delivers an ultra-crispy crust; ensure even coating for the best texture.
3 tablespoons Butter Essential for browning and flavor; this is what elevates your dish!
1 tablespoon Olive Oil Raises the smoke point; optional but great for frying without burning.

For the Creamy Sauce

1 cup Milk Forms the rich base of the creamy sauce; adds a luscious touch.
1/2 cup Parmesan Cheese Brings sharpness and helps thicken the sauce; another hard cheese can work if needed.
1 tablespoon Dijon Mustard Adds a tangy brightness to the sauce; optional for those who prefer a milder flavor.

Equipment

Baking dish
meat mallet
frying skillet
shallow dishes
saucepan

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). While it heats, gather all ingredients and equipment.
Pound the chicken breasts between plastic wrap to 1/4-inch thickness. Season with salt and pepper.
Layer Swiss cheese and ham on each chicken breast, roll tightly, and secure with toothpicks.
Set up a dredging station with flour, beaten eggs, and panko breadcrumbs and coat each chicken roll.
In a skillet, heat butter and olive oil, then brown the chicken rolls on all sides for about 5 minutes.
Transfer chicken to a baking dish and bake for 20-25 minutes, until cooked through and golden.
For the sauce, melt butter, whisk in flour, add milk gradually, then stir in Parmesan and mustard.
Remove chicken from the oven, rest for a few minutes, remove toothpicks, slice if desired, and serve with sauce.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUCalcium: 300mgIron: 1.5mg

Notes

Pound even chicken breasts for uniform cooking. Use a meat thermometer to check for doneness (165°F). Allow chicken to cool before storing. Dredging well ensures a crispy texture.

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