Classic Baked Chicken Cordon Bleu Recipe
Experience the timeless sophistication of our Classic Baked Chicken Cordon Bleu, a dish that beautifully combines the appeal of home cooking with a touch of gourmet flair. Each mouthful of this creation delivers a symphony of flavors. From the tender and juicy chicken wrapped in a crispy Panko coating to the blend of Swiss cheese and savory ham nestled within. Drizzled with a Parmesan Dijon cream sauce and garnished with Italian parsley this recipe elevates an ordinary meal into an artful masterpiece promising not just a plate but an unforgettable dining experience that touches the heart of comfort food.
4 Servings
Ingredients
- 2 large boneless skinless chicken breasts cut in half lengthwise to create 4 thinner pieces
- Kosher salt and fresh ground black pepper to taste
- 2 eggs
- 1 tbsp milk
- 1/2 c all-purpose flour
- 1 1/4 c Panko bread crumbs
- 1 tsp dried basil
- 1 tsp dried oregano
- 4 slices deli-size baby Swiss cheese
- 4 slices deli-style ham
Parmesan Dijon Cream Sauce:
- 2 tbsp butter
- 2 tbsp flour
- 1 1/2 c milk
- 1 1/2 tbsp Dijon mustard
- 1/2 c shredded Parmesan cheese
- 1 tbsp fresh chopped Italian parsley optional
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- If necessary flatten the chicken breasts until they are 1/2 inch thick. Season both sides, with salt and pepper.
Prepare the Dipping Stations:
- In a bowl whisk together the eggs and 1 tablespoon of milk.
- Spread out the flour on a plate.
- On another plate combine Panko bread crumbs with basil and oregano.
Assemble the Chicken Rolls:
- Take each piece of chicken and place a slice of cheese followed by a slice of ham on top.
- Roll up the chicken tightly. Use toothpicks to secure it in place.
Coating the Chicken:
- Dip each chicken roll first into the egg mixture then coat it with flour. Dip it back into the egg mixture before coating it with the Panko mixture.
- Place the chicken rolls on a baking sheet lined with parchment paper. Lightly spray them with cooking spray.
Baking:
- Place the baking sheet in the oven. Bake for 25 to 35 minutes or until the chicken is fully cooked (reaching an internal temperature of 165 degrees Fahrenheit).
Making the Sauce:
- In a saucepan over medium heat, melt butter.
- Whisk, in flour. Cook for 2 to 3 minutes until combined.
- Gradually add milk to create a thickened sauce while stirring continuously.
- Reduce heat to low. Add Dijon mustard and Parmesan cheese to the sauce stirring until all ingredients are well blended.
- Start by removing the toothpicks from the chicken and then slice it into rounds.
- Next, drizzle the chicken with the Parmesan Dijon cream sauce.
- If you'd like you can garnish it with some chopped parsley.
- Enjoy your meal!
Notes
Easily transform our Classic Baked Chicken Cordon Bleu into a version without sacrificing its delicious taste and texture. Start by replacing the all-purpose flour with your gluten-free flour blend. A simple swap that keeps the coating consistent. For the Panko breadcrumbs choose a gluten-free option, which you can easily find in most health food sections and still enjoy that satisfying crunch. Make sure to use certified gluten-free Dijon mustard and other ingredients as some brands might have hidden gluten.