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image of chicken breasts ham swiss cheese flour eggs breadcrumbs butter oil mustard milk dijon sauce parmesan wine bouillon garlic thyme parsley arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Oven Baked Chicken Cordon Bleu

This crispy, golden oven-baked chicken cordon bleu is elegantly simple comfort food, packing juicy chicken with savory ham and melting Swiss cheese for a family favorite that's perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Rolls
  • 4 large 4 boneless and skinless
  • 8 slices 8 thin deli ham or prosciutto
  • 4 ounces 4 Swiss cheese (Emmental or Gruyère), thinly sliced or 8 slices provolone
  • 1/2 cup 0.5 all-purpose flour
  • 2 large 2 eggs, lightly beaten with a splash of milk (egg wash)
  • 1 1/2 cups 1.5 Panko breadcrumbs
  • 1 teaspoon 1 garlic powder
  • 1/2 teaspoon 0.5 paprika
  • 1/2 teaspoon 0.5 dried thyme
  • To taste To taste Salt and freshly ground black pepper
  • 3 tablespoons 3 melted butter or olive oil (for crisping)
For the Light Dijon Cream Sauce
  • 2 tablespoons 2 butter
  • 2 tablespoons 2 flour
  • 1 cup 1 milk
  • 1 tablespoon 1 Dijon mustard
  • 1/4 cup 0.25 grated Parmesan cheese
  • Pinch Pinch nutmeg

Equipment

  • Baking sheet
  • Parchment paper or silicone mat
  • Meat tenderizer or rolling pin
  • shallow dishes
  • pastry brush
  • small saucepan,

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Take each chicken breast and slice it lengthwise almost all the way through to butterfly.
  2. Place the butterflied chicken inside plastic wrap or a resealable bag. Pound with the flat side of a meat tenderizer until about 1/4 inch thick.
  3. Lay the pounded chicken flat. Layer 2 slices of ham, then 2 thin slices of Swiss cheese on one half, leaving a 1-inch border.
  4. Fold the sides over the filling, roll tightly from the shortest end like a jelly roll, seam-side down.
  5. Prepare three shallow dishes: 1. Flour with salt and pepper; 2. Egg wash; 3. Panko mixed with garlic powder, paprika, thyme, salt, and pepper.
  6. Dredge each roll in flour, shake off excess; dip in egg wash; press into Panko for a thick crust.
  7. Place breaded rolls seam-side down on the baking sheet. Brush tops and sides with melted butter or olive oil.
  8. Bake for 20-25 minutes until internal temperature reaches 165°F (74°C) and crust is golden.
  9. Let rest 5 minutes. Meanwhile, melt butter in saucepan, whisk in flour, cook 1 minute. Add milk slowly, stir in mustard, Parmesan, nutmeg. Simmer until thickened.
  10. Slice diagonally and drizzle with sauce.

Notes

Prevent cheese leak by not letting filling touch edges. Chill breaded rolls briefly for better adhesion. Store leftovers in airtight container in fridge for 3-4 days or freeze unbaked for up to 3 months. Reheat in oven at 350°F for 10-15 minutes to restore crunch.
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