Chicken Cordon Bleu
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!
chicken breasts
slices Swiss cheese
slices deli ham
all-purpose flour
large eggs, beaten
panko bread crumbs
Kosher salt
Freshly ground black pepper
melted butter
dried oregano
butter
all-purpose flour
milk
Dijon mustard
freshly grated Parmesan
- 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.
- 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.
- 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.
- 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.
- Remove toothpicks from chicken and serve with sauce.
