Crispy and Creamy Chicken Cordon Bleu with Dijon Sauce (Print version)
Golden breaded chicken breasts stuffed with ham and Swiss cheese, baked until juicy, then served with a creamy Dijon sauce.
# Ingredients:
For the chicken
01 -
4 boneless skinless chicken breasts, about 6-8 oz (170-225 g) each
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
8 thin slices deli ham
05 -
8 slices Swiss cheese or Gruyere
06 -
1/2 cup (65 g) all-purpose flour
07 -
1 teaspoon garlic powder
08 -
1/2 teaspoon onion powder
09 -
2 large eggs
10 -
2 tablespoons milk
11 -
1 1/2 cups (90 g) panko breadcrumbs
12 -
1/2 cup (45 g) finely grated Parmesan cheese
13 -
2 tablespoons chopped fresh parsley
14 -
2 tablespoons olive oil
15 -
2 tablespoons unsalted butter
For the Dijon sauce
16 -
2 tablespoons unsalted butter
17 -
2 cloves garlic, minced
18 -
2 tablespoons all-purpose flour
19 -
1 cup (240 ml) low-sodium chicken broth
20 -
1 cup (240 ml) heavy cream
21 -
2 tablespoons Dijon mustard
22 -
1/4 cup (22 g) grated Parmesan cheese
23 -
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
24 -
Salt and black pepper, to taste
25 -
Chopped parsley, for serving
# Instructions:
01 -
Butterfly each chicken breast, then place between plastic wrap or parchment. Pound to about 1/4 inch thick and season both sides with salt and pepper.
02 -
Lay 2 slices of ham and 2 slices of Swiss cheese on each chicken breast, keeping the filling slightly away from the edges. Roll or fold tightly and secure with toothpicks if needed.
03 -
Mix flour, garlic powder, and onion powder in one shallow dish. Whisk eggs with milk in a second dish. Mix panko, Parmesan, and parsley in a third dish. Coat each stuffed chicken piece in flour, egg, then panko, pressing firmly.
04 -
Place the breaded chicken on a plate or tray and refrigerate for 15 minutes while the oven heats to 350°F.
05 -
Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Brown the chicken for 3-4 minutes per side until the crumbs are golden.
06 -
Transfer the skillet to the oven, or move the chicken to a baking dish. Bake for 15-20 minutes, until the center reaches 165°F. Rest for 5 minutes before serving.
07 -
Melt butter in a saucepan over medium heat. Add garlic and cook for 30 seconds. Whisk in flour for 1 minute, then slowly whisk in broth and cream. Simmer for 2-3 minutes, then stir in Dijon, Parmesan, and thyme. Season to taste.
08 -
Remove all toothpicks. Spoon warm Dijon sauce over the crispy chicken and finish with parsley.
# Good to know:
01 -
Resting the chicken before slicing helps the filling settle and keeps the meat juicy.
02 -
For the crispest crust, sauce each portion right before serving.