Chicken Cordon Bleu Dijon Cream (Printable Recipe)
Tender chicken stuffed with ham and Swiss, topped with rich Dijon cream sauce for the ultimate comfort meal.
# Ingredients You'll Need:
→ Main Components
01 -
4 boneless skinless chicken breasts, pounded to even ¼-½ inch thickness
02 -
4 slices ham
03 -
4 slices swiss cheese
→ Breading Station
04 -
2 large eggs
05 -
2 tablespoons milk or water
06 -
⅓ cup Italian seasoned breadcrumbs
07 -
¼ cup grated parmesan cheese
08 -
2 tablespoons butter for browning
→ Dijon Cream Sauce
09 -
3 tablespoons butter
10 -
3 tablespoons all-purpose flour
11 -
2 cups whole milk
12 -
3 tablespoons Dijon mustard
13 -
1 teaspoon garlic powder
14 -
⅓ cup shredded parmesan cheese
15 -
Salt and freshly ground black pepper to taste
# Steps to Follow:
01 -
Preheat oven to 400°F (200°C). Lightly grease a casserole dish or oven-safe skillet. Set up breading station with breadcrumbs and parmesan mixed in one shallow bowl, and eggs whisked with milk in another.
02 -
Arrange pounded chicken breasts on clean surface. Top each breast with one slice of ham and one slice of swiss cheese. Roll each piece into a tight log, starting from the longer side and rolling toward the opposite end.
03 -
Dip each chicken bundle in egg mixture, coating all sides thoroughly. Roll carefully in breadcrumb mixture until completely coated. Handle gently to maintain shape.
04 -
Heat butter in large oven-safe skillet over medium heat. Brown chicken bundles for 2-3 minutes on each side until golden. If using regular skillet, transfer to prepared casserole dish.
05 -
Transfer skillet or casserole dish to preheated oven. Bake for 20-25 minutes until chicken reaches internal temperature of 165°F (74°C) and cheese is melted.
06 -
While chicken bakes, melt butter in medium saucepan over medium heat. Stir in flour until mixture forms a paste. Gradually whisk in milk, working out lumps as you go.
07 -
Add Dijon mustard, garlic powder, parmesan cheese, salt and pepper to sauce. Whisk until smooth and creamy. Keep warm until ready to serve.
08 -
Remove chicken from oven and let rest 5 minutes. Cut each bundle into 1-inch thick slices using sharp knife. Arrange on plates and drizzle generously with warm Dijon cream sauce.
# Extra Tips:
01 -
Pound chicken breasts to even thickness for uniform cooking and easier rolling
02 -
Keep chicken bundles intact during baking to prevent moisture loss and ensure juicy results
03 -
Brown the chicken first to create a golden crust and seal in flavors before oven finishing
04 -
Make sauce while chicken bakes to serve everything hot and fresh
05 -
Leftovers keep refrigerated for up to 3 days and reheat well in microwave