Easy Chicken Cordon Bleu Recipe

Swiss cheese

🥗Healthier: low-fat cheese

💰Cheaper: mozzarella

Low-fat cheese reduces calories while maintaining flavor.

ham

🥗Healthier: turkey ham

💰Cheaper: bologna

Turkey ham is lower in fat and calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for cooking.

bread crumbs

🥗Healthier: panko crumbs

💰Cheaper: crushed crackers

Panko crumbs add more crunch.

Preheat oven to 375°F.

In a shallow baking dish, add 1 1/4 cups panko bread crumbs.

Add 1/2 teaspoon salt and 1/4 teaspoon cracked black pepper to the bread crumbs.

Drizzle 2 tablespoons melted butter over the panko and toss to coat.

Butterfly one chicken breast by cutting down the middle without cutting all the way through.

Pound the butterflied chicken breast to an even thickness of 1/4 inch using parchment paper or plastic.

Add Swiss cheese to the butterflied chicken, covering it adequately.

Layer ham on top of the Swiss cheese.

Roll up the chicken breast and secure with toothpicks to prevent unrolling.

Set up a dredging station with 1/3 cup flour in one dish, beaten eggs in another, and the panko mixture in the last dish.

Dredge the rolled chicken in flour, then dip in the beaten eggs, and finally coat in the panko mixture, pressing to adhere.

Place the coated chicken on a rimmed baking sheet with a wire rack inside.

Sprinkle any remaining panko crumbs over the top of the chicken.

Bake in the oven for 35 to 45 minutes, until a thermometer reads 165°F at the deepest part of the chicken.

While the chicken bakes, prepare the cream sauce by melting 2 tablespoons of butter in a pan over medium heat.

Sprinkle in 2 tablespoons of flour and whisk for about a minute to create a roux.

Slowly drizzle in 1 cup of milk while whisking vigorously to avoid lumps.

Add 2 tablespoons of Dijon mustard and whisk to combine.

Reduce heat to medium-low and whisk constantly until the sauce thickens to desired consistency.

Remove from heat and whisk in 1/4 cup grated Parmesan until melted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens