Description
This classic Cordon Bleu Chicken recipe features tender chicken breasts stuffed with Black Forest ham and Swiss Gruyere cheese, breaded with a crispy seasoned panko crust, and baked to perfection. Served with a creamy Dijon sauce, it's a comforting and elegant main dish perfect for dinner.
Ingredients
Scale
Chicken Roll Ingredients
- 4 medium chicken breasts (6-7 oz. each)
- 8 slices (12 ounces) deli cut Black Forest ham
- 1 1/4 cups freshly shredded Swiss Gruyere cheese
- Toothpicks
- Fresh parsley for garnish if desired
Panko Breading
- 1 1/4 cups panko breadcrumbs
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons unsalted butter
- 1/3 cup freshly grated Parmesan cheese
- 1 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Dijon Wash
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons olive oil
Dijon Cream Sauce
- 1 cup low sodium chicken broth
- 1 tablespoon cornstarch
- 1 cup heavy cream (or evaporated milk or half and half mixed with 1 tablespoon cornstarch)
- 1 tablespoon Dijon mustard
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat and prepare: Preheat your oven to 350 degrees F. Line a rimmed baking sheet with a baking rack and lightly spray it with cooking spray; set aside.
- Flatten chicken breasts: Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of 1/4 inch using the flat side of a meat mallet or the side of a can. This will allow the chicken to spread out and cook evenly.
- Assemble the rolls: Lay 2 slices of Black Forest ham over each flattened chicken breast. Evenly distribute a heaping 1/4 cup of shredded Swiss Gruyere cheese down the center of the ham, leaving about a 1/2-inch border on all sides to prevent cheese from leaking out.
- Roll and secure: Starting at the smaller end of each chicken breast, tightly roll them up, folding the ham over the cheese on the end to keep it contained. Secure each roll with toothpicks to hold the shape during cooking.
- Prepare panko breading: In a large skillet, melt 1 1/2 tablespoons unsalted butter with 1 1/2 tablespoons olive oil over medium heat. Add the panko breadcrumbs and stir to coat. Cook until the breadcrumbs turn golden brown, then transfer them immediately to a large shallow dish to cool. Once cooled, stir in the Parmesan cheese and the dried spices: basil, parsley, garlic powder, paprika, onion powder, salt, and pepper.
- Make the Dijon wash: In another large shallow dish, whisk together 2 tablespoons Dijon mustard, 2 tablespoons honey, and 2 tablespoons olive oil. This mixture will help the breading adhere to the chicken.
- Coat chicken with Dijon wash and breading: Working with one chicken roll at a time, dip it into the Dijon wash and brush to evenly coat. Then transfer to the breading dish and press the panko mixture into all sides of the chicken roll, turning as needed to coat completely. Place the breaded chicken rolls on the prepared baking rack, spacing them a few inches apart.
- Bake the chicken: Bake at 350 degrees F for 35 minutes or until an instant-read thermometer inserted into the thickest part of the chicken reads 160 degrees F. Check the chicken during the last 10 minutes and cover loosely with foil if the breading is browning too quickly. Once done, transfer the chicken to a cutting board and let rest for 5 minutes before slicing.
- Prepare Dijon cream sauce: While the chicken bakes, whisk together the chicken broth, cornstarch, heavy cream, Dijon mustard, dried parsley, basil, paprika, garlic powder, onion powder, salt, and pepper in a large saucepan. Bring the mixture to a boil, then reduce the heat and simmer until the sauce thickens. It will be slightly thin but will thicken more once removed from heat.
- Serve: Slice the rested chicken rolls and serve with the Dijon cream sauce spooned over the top. Garnish with fresh parsley if desired for a pop of color and freshness.
Notes
- Flattening the chicken breasts to an even thickness ensures even cooking and prevents dryness.
- If you prefer a lighter sauce, you can substitute evaporated milk or half and half mixed with cornstarch for the heavy cream.
- Use low sodium chicken broth to control the salt content of the dish.
- To prevent the chicken from drying out, monitor the baking time closely and cover with foil if browning too fast.
- You can substitute Black Forest ham with smoked ham or prosciutto for a different flavor profile.
- For a gluten-free version, use gluten-free panko breadcrumbs or crushed nuts.
- Make sure to use a reliable instant-read thermometer to check doneness accurately.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 130 mg
