Name: Creamy Chicken Cordon Bleu for Ultimate Comfort Food Bliss Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 pieces Boneless, Skinless Chicken Breasts; 4 slices Swiss Cheese; 4 slices Cooked Ham; Salt, to taste; Pepper, to taste; 1 cup All-Purpose Flour; 2 pieces Eggs, beaten; 1 cup Panko Breadcrumbs; 2 tablespoons Butter; 1 tablespoon Olive Oil; 1 cup Milk; 1/2 cup Parmesan Cheese, grated; 2 teaspoons Dijon Mustard; 2 tablespoons Butter (for the sauce); 2 tablespoons All-Purpose Flour (for the sauce)

Instructions

Step 1: Preheat your oven to 350°F (175°C).

Step 2: Pound the chicken breasts to about 1/4-inch thickness and season both sides with salt and pepper.

Step 3: Lay a slice of Swiss cheese and a slice of cooked ham on each chicken breast, covering as much surface as possible.

Step 4: Roll each chicken breast tightly from the narrow end and secure with toothpicks to hold the filling inside.

Step 5: Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Step 6: Coat each chicken roll first in flour, then dip into the beaten eggs, and finally roll in the panko breadcrumbs until fully coated.

Step 7: Heat butter and olive oil together in a skillet over medium heat. Brown the chicken rolls on all sides for about 5 minutes to get a crispy crust.

Step 8: Transfer the browned chicken rolls to a baking dish and bake in the preheated oven for 20–25 minutes, or until cooked through.

Step 9: Meanwhile, melt butter in a saucepan over medium heat, whisk in a small amount of flour to form a roux, then gradually add milk, stirring constantly until the sauce thickens.

Step 10: Stir in the Parmesan cheese and Dijon mustard until smooth and creamy, then remove from heat.

Step 11: Remove toothpicks from the baked chicken rolls, slice if desired, and serve drizzled with the creamy sauce.

Tips & Variations

For extra flavor, add a pinch of garlic powder or paprika to the flour before dredging the chicken.

Swap Swiss cheese for Gruyère or mozzarella for a different melting cheese option.

Use fresh ham or turkey slices as a leaner alternative to cooked ham.

To ensure the chicken rolls stay tightly wrapped, secure with kitchen twine instead of toothpicks if preferred.

Make the sauce ahead and gently reheat while the chicken bakes for a time-saving tip.

Storage

Store leftover chicken cordon bleu and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warmed through, or microwave on medium power to avoid drying out the chicken. The sauce can be reheated on the stove with a splash of milk to restore creaminess if needed.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used for a juicier option, but pounding them to an even thickness may be slightly trickier.

Is it necessary to brown the chicken before baking?

Browning creates a crispy crust and adds flavor, but you can skip this step for a quicker recipe; just bake the rolls longer to ensure they cook through.