Chicken Cordon Bleu

New! You can now save recipes. It's free!

Classic Chicken Cordon Bleu is breaded and then fried. We opted to skip the frying and bake ours instead. It takes what is otherwise a tedious recipe and simplifies it a bit. Or at least lets you skip the giant pot of oil and the inevitable cleanup. Once the chicken is layered with cheese and ham and then rolled, it's one big piece of chicken, so frying it seemed like too much. The chicken will bake into a beautiful, golden, and crispy piece of meat that's perfectly swirled on the inside. It left us mesmerized.  

Chicken Cordon Bleu sauce really completes this dish. It's creamy and tangy and like a next-level gravy. You start by making a basic gravy and then add Dijon mustard and Parmesan to take it into a class all on its own. 

To complete your swirled dinner, make this surprisingly easy Pumpkin Cheesecake Roll

Have you made this yet? Let us know how it went in the comments below! 

Advertisement - Continue Reading Below
Save Recipe
Yields: 4 servings
Prep Time: 0 hours 10 mins
Total Time: 1 hour 10 mins
For the chicken

chicken breasts


slices Swiss cheese


slices deli ham

1 c.

all-purpose flour


large eggs, beaten

2 c.

panko bread crumbs

Kosher salt 

Freshly ground black pepper

4 tbsp.

melted butter

1 tsp.

dried oregano 

For the sauce
4 tbsp.


1/4 c.

all-purpose flour

2 c.


2 tbsp.

Dijon mustard 

1/4 c.

freshly grated Parmesan

  1. Preheat oven to 400° and line a large baking sheet with parchment paper. Place a chicken breast between two pieces of plastic wrap on a cutting board and flatten to a ¼" thickness with a meat mallet or rolling pin. Top chicken with 2 slices of cheese, then 2 slices of ham. Starting at the top of the breast, roll up tightly and secure with toothpicks. Repeat with remaining chicken breasts.
  2. Place flour, eggs, and panko in three shallow bowls. Season flour with salt and pepper. Add melted butter and oregano to panko and mix until incorporated.
  3. Working with one at a time, roll chicken first in flour, then eggs, then panko mixture, pressing to coat. Place on prepared baking sheet. Bake until golden and cooked through, 30 minutes.
  4. Meanwhile make sauce: In a large skillet over medium heat, melt butter. Add flour and stir until golden, 2 minutes. Slowly whisk in milk, then add mustard. Let simmer until thickened, 5 minutes. Add Parmesan and stir until melted. Season with salt and pepper.
  5. Remove toothpicks from chicken and serve with sauce.

This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

Delish: Eat Like Every Day’s the Weekend
$16.55 (45% off)

Advertisement - Continue Reading Below