Chicken Cordon Bleu Classic (Printable Version)
# What You'll Need:
→ Chicken
01 -
4 boneless, skinless chicken breasts
02 -
4 slices ham
03 -
4 slices Swiss cheese
04 -
65 grams all-purpose flour
05 -
2 large eggs, beaten
06 -
100 grams breadcrumbs (panko or regular)
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
2 tablespoons olive oil
10 -
2 tablespoons unsalted butter
→ Dijon Cream Sauce
11 -
2 tablespoons unsalted butter
12 -
16 grams all-purpose flour
13 -
240 millilitres whole milk
14 -
1 teaspoon Dijon mustard
15 -
50 grams grated Parmesan cheese
16 -
Salt, to taste
17 -
Black pepper, to taste
18 -
Fresh parsley, chopped (for garnish, optional)
# Preparation Steps:
01 -
Set oven to 190°C. Prepare a baking dish.
02 -
Flatten chicken breasts to 0.6 cm thickness using a meat mallet. Place one slice of ham and one slice of Swiss cheese on each breast, then roll tightly and secure seams with toothpicks.
03 -
Season flour with salt and pepper. Dredge each chicken roll in flour, dip into beaten eggs, and coat evenly with breadcrumbs.
04 -
Heat olive oil and butter in a skillet over medium heat. Sear each roll for 2–3 minutes per side until golden brown.
05 -
Transfer seared chicken rolls to the baking dish. Bake uncovered for 20–25 minutes, or until internal temperature reaches 74°C.
06 -
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk to avoid lumps. Add Dijon mustard and Parmesan cheese, then simmer until sauce is thickened and creamy. Season with salt and pepper to taste.
07 -
Remove toothpicks from chicken, slice into rounds, and arrange on plates. Drizzle with warm Dijon cream sauce and garnish with chopped parsley if desired.
# Additional Tips:
01 -
Pounding chicken evenly ensures consistent cooking and easier rolling. Use a thermometer to confirm the chicken's core has reached food-safe temperature.