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serving baked chicken cordon bleu on a plate with mashed potatoes
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Cordon Bleu Chicken

Course Main Course, Main Dish
Cuisine French
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 4 -6 servings

Ingredients

CHICKEN ROLLS

  • 4 medium chicken breasts (6-7 oz. each)
  • 8 slices (12 ounces) deli cut Black Forest ham (like Boars Head)
  • 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 tsp EACH dried parsley, garlic powder, paprika, onion powder
  • 1/4 tsp EACH salt, pepper

DIJON WASH

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 TBS cornstarch)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried parsley
  • 1/2 tsp EACH dried basil, paprika, garlic powder, onion powder
  • 1/4 tsp EACH salt, pepper

Instructions

  • Prep: Preheat oven to 350 degrees F. Top a rimmed baking sheet with a baking rack and lightly spray with cooking spray; set aside.
  • Flatten Chicken: Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of 1/4-inch using the flat side of a meat mallet or side of a can (they will spread out a lot).
  • Layer: Lay 2 slices of ham over each chicken breast. Evenly line a heaping 1/4 cup shredded cheese down the center of the ham, leaving about 1/2-inch border on all sides.
  • Roll Chicken: Starting on the smaller end of the chicken, tightly roll up, folding the ham over the cheese on the end (to prevent it from oozing out). Secure with toothpicks.
  • Panko Breading: In a large skillet, melt 1 1/2 tablespoons unsalted butter in 1 1/2 tablespoons olive oil over medium heat. Add the panko and stir to coat. Continue cooking until the crumbs become golden brown, then immediately transfer to a large shallow dish (like a cake pan or pie plate). Once cool, stir in the Parmesan and breading spices.
  • Dijon Wash: In a separate large shallow dish, whisk together 2 tablespoons Dijon mustard, 2 tablespoons honey, and 2 tablespoons olive oil. Working with one chicken roll at a time, add chicken to the Dijon Wash and brush to evenly coat.
  • Bread Chicken: Transfer to the breading and press the crumbs into all sides, turning as needed. Transfer to the prepared baking rack, leaving a few inches between each roll.
  • Bake: Bake chicken at 350 degrees F until cooked to an internal temperature of 160 degrees on an instant read thermometer (this one is my favorite), about 30-35 minutes. Check the chicken the last 10 minutes of baking, and top with foil if necessary to prevent excess browning. Transfer chicken to a cutting board and allow to rest for 5 minutes before slicing. The last few minutes of baking, make the Dijon Cream Sauce (or make early and reheat):
  • Dijon Cream Sauce: Whisk all of the ingredients together in a large saucepan. Bring to a boil then reduce to a simmer until thickened. The sauce will be on the thin side, but will thicken once removed from the heat.
  • Serve: Serve the Dijon Cream Sauce over the sliced chicken; garnish with parsley if desired.

Video

Notes

  • STORAGE: Store in a single layer in an airtight container in the refrigerator for 4 to 5 days. 
  • TO FREEZE: You can freeze the chicken before or after baking, but after baking should be reserved for leftovers: Flash freeze the crusted chicken on a baking rack for 2-3 hours or until solid, taking care the chicken isn't touching.  Wrap each chicken roll tightly in plastic wrap, then place in a ziploc bag; squeeze out any excess air.  Freeze for up to 3 months.  When ready to enjoy, thaw overnight in the refrigerator, then bake or reheat according to recipe directions. 
  • To REHEAT: Microwave:  Transfer chicken slices to a microwave safe plate in an even layer. Microwave for 60 seconds, then at 10 second intervals as needed. Air fryer: Place chicken slices in a single layer in the basket without touching, air fry using the “snack” setting for 4 minutes, or until warmed through.  Oven: Place chicken slices on a baking rack set in a baking sheet in an even layer. Bake at 300 degrees F for approximately 8 minutes or until heated through. If baking whole chicken rolls (not slices), then bake closer to 15-20 minutes.

Meal Prep

Cordon Bleu Chicken is best if breaded right before baking (for optimal crunchy breading), but you can prep all the components ahead of time, then it's just quick dip, roll and bake!
  • Breading: Toast the panko, cool, and store in an airtight container at room temperature. Grate the cheese and refrigerate in an airtight container. Measure the spices and store in an airtight container.
  • Roll chicken: Roll the chicken and secure with toothpicks. Wrap individual pieces tightly in plastic wrap and refrigerate for up to 24 hours.
  • Wash: Combine and store in the refrigerator until ready to use.
  • Dijon Cream Sauce:  The sauce can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator.  When ready to use, gently rewarm in a skillet, adding additional milk or broth as needed to thin.