Chicken Cordon Bleu

We always buy chicken cordon bleu from the grocery stores. Although the flavors are good, the chicken always turns dry when cooked. I had never attempted to make it because I thought the process was complicated until I came across a recipe from Preppy Kitchen. Who knew it was this easy? I made one last weekend, and it turned out so juicy, moist, and flavorful – probably the best chicken cordon bleu I have ever had.

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They may look fancy, but they are actually easy to make. Ham and cheese are rolled with chicken, breaded, and then baked until golden and crispy. Top it with a creamy sauce before serving. You can pair it with mashed potatoes, mac and cheese, green beans, roasted broccoli, or au gratin potatoes.

Easy Chicken Cordon Bleu Ingredients

For the chicken:

• 1 1/4 cups of panko bread crumbs
• 2 tbsp melted butter
• 1/2 tsp kosher salt
• 1/4 tsp of ground black pepper
• 4 boneless skinless chicken breast
• 8 swiss cheese slices
• 8 oz sliced ham
• 1/3 cup of all-purpose flour
• 2 large eggs (beaten)

For the sauce:

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup of milk
• 2 tbsp Dijon mustard
• 1/4 cup grated parmesan cheese

How to Make Chicken Cordon Bleu

Step 1:

Start by preheating your oven to 375F, then placing a wire rack on a rimmed baking sheet.

Step 2:

Get a shallow dish, and add panko, melted butter, salt, and pepper. Mix then set aside.

Step 3:

Using a knife, butterfly each chicken breast, leaving one long side attached. Open each one like a book with the cut side facing up. Place a sheet of plastic wrap on top and pound using a rolling pin or meat mallet until 1/4″ thick.

Step 4:

With the cut-side facing up, add an even layer of swiss cheese, then arrange ham slices on top. Roll each one and secure the seam with toothpicks.

Step 5:

Get two shallow dishes. Add the flour to the first, and the eggs to the second. Work one at a time. Dredge the stuffed chicken breasts in the flour, then shake off any excess. Coat in egg mixture, then place back into the panko to coat. Arrange on the prepared wire rack.

Step 6:

Place the chicken inside the preheated oven and bake for 35 to 45 minutes or until the internal temperature reads 165F at the thickest portion of the chicken.

Step 7:

Make the sauce while the chicken is cooking. Place a small saucepan over medium heat, and add the butter. Once it’s beginning to bubble, whisk in the flour. Cook, while whisking constantly for 2 minutes. Slowly pour the milk while whisking. Once fully incorporated, vigorously whisk in the mustard.

Step 8:

Lower the heat to medium-low and whisk constantly until it thickens for about 5 to 7 minutes. Remove from heat. Slowly whisk in the cheese until melted.

Step 9:

Serve the chicken with a spoon of the sauce on top.

Chicken Cordon Bleu