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This chicken cordon bleu transforms simple ingredients into an elegant dinner that tastes like it came from a fancy restaurant. The combination of tender chicken, savory ham, and melted Swiss cheese creates a perfect harmony of flavors that will impress your family or guests without hours of complicated work.
I first made this recipe for a small dinner party when I wanted to serve something special without spending the whole evening in the kitchen. The oohs and aahs when I brought it to the table made it an instant favorite in our rotation.
Ingredients
- Boneless skinless chicken breasts: the foundation of our dish that gets pounded thin for easy rolling
- Swiss cheese: adds that distinctive nutty meltiness that makes cordon bleu classic
- Cooked ham: provides savory depth and that signature flavor combination
- All purpose flour: helps the coating adhere and creates a barrier for moisture
- Eggs and milk: create the binding wash that helps breadcrumbs stick
- Panko breadcrumbs: deliver that perfect golden crispy exterior
- Parmesan cheese: adds umami depth to the coating
- Olive oil and butter: combination creates perfect browning without burning
- Dijon mustard: optional but adds a tangy complexity that elevates the dish
- Fresh parsley: adds bright color and freshness to finish the dish
Step-by-Step Instructions
- Prepare the Chicken:
- Pound each chicken breast between plastic wrap until evenly thin about 1/4 to 1/2 inch thickness. This ensures even cooking and makes rolling much easier. Take your time with this step as properly thinned chicken is crucial for success.
- Season the Base:
- Mix flour with salt pepper and garlic powder then sprinkle over both sides of chicken. This seasoned flour creates the foundation of flavor and helps the filling adhere better to the chicken.
- Add the Filling:
- Spread a thin layer of Dijon mustard over each chicken breast if using. Place ham and Swiss cheese on top of each piece. The mustard adds a subtle tanginess that enhances the ham and cheese flavors beautifully.
- Roll with Precision:
- Starting from one end carefully roll each chicken breast tucking in sides as you go. Secure with toothpicks inserted at angles. Be patient here as tight rolls will prevent filling from leaking during cooking.
- Create the Coating:
- Whisk eggs and milk in one shallow dish and combine panko breadcrumbs with Parmesan in another. Dip each roll first in egg wash then in breadcrumb mixture pressing gently to ensure good adhesion all around.
- Sear to Perfection:
- Heat olive oil and butter in an oven safe skillet over medium high heat. Place chicken rolls seam side down and sear all sides until golden brown about 2 to 3 minutes per side. This creates a beautiful crust that seals in moisture.
- Finish in Oven:
- Transfer skillet to preheated 375°F oven and bake 20 to 25 minutes until internal temperature reaches 165°F. The oven ensures chicken cooks through evenly while maintaining that crispy exterior.
- Rest and Serve:
- Let chicken rest 5 to 10 minutes before removing toothpicks and slicing into medallions. This resting period allows juices to redistribute throughout the meat ensuring maximum juiciness.
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The first time I served this to my father in law a former chef he asked for the recipe which is still one of my proudest cooking moments. The combination of crispy exterior with the melty interior creates a textural contrast that makes this dish so satisfying.
Make Ahead Options
Chicken cordon bleu works beautifully as a make ahead dish. You can prepare the rolls up through the breading stage then refrigerate for up to 24 hours before cooking. Just make sure to cover them tightly with plastic wrap. When ready to cook allow them to sit at room temperature for about 15 minutes before searing and baking. This makes them perfect for entertaining when you want to minimize last minute cooking.
Serving Suggestions
While chicken cordon bleu is delicious on its own I find it pairs wonderfully with sides that complement without overwhelming. Buttered egg noodles make an excellent base to catch any sauce or juices. For vegetables roasted asparagus or green beans almondine provide a nice color contrast and fresh flavor balance. A light side salad with a vinaigrette dressing adds brightness to cut through the richness of the dish.
Common Mistakes to Avoid
The most common mistake with chicken cordon bleu is not pounding the chicken thin enough. When chicken is too thick it becomes difficult to roll and may not cook evenly. Another pitfall is overstuffing the rolls which leads to filling leakage during cooking. Start with a moderate amount of filling and secure well with toothpicks. Finally skipping the resting period after cooking results in lost juices and drier chicken so always allow those 5 to 10 minutes before slicing.
Sauce Variations
A delicious sauce can elevate chicken cordon bleu to new heights. For a simple option whisk together 1/2 cup chicken broth 1/4 cup heavy cream and 1 tablespoon Dijon mustard in the same pan after removing the chicken creating a pan sauce from the flavorful fond. A traditional Mornay sauce made with butter flour milk and Gruyère cheese creates a decadent French inspired finish. For something lighter a squeeze of lemon juice and a sprinkle of fresh herbs over the sliced chicken adds brightness without heaviness.
Common Queries
- → How do you keep the filling from leaking?
Secure each chicken roll tightly with toothpicks and tuck in the sides as you roll to prevent the filling from escaping during cooking.
- → Is it necessary to use panko bread crumbs?
Panko adds extra crunch, but you can substitute with regular breadcrumbs if desired. The texture may be less crispy, but the result will still be delicious.
- → Can you prepare this dish ahead of time?
Yes, assemble the filled and breaded chicken rolls ahead and refrigerate until ready to cook. This makes it convenient for entertaining or busy evenings.
- → What side dishes go well with this meal?
Serve with roasted vegetables, creamy mashed potatoes, rice pilaf, or a crisp green salad to balance flavors and textures.
- → How do you avoid overcooking the chicken?
Use a meat thermometer and bake until the internal temperature reaches 165°F (74°C). Rest the chicken before slicing to keep it juicy.