Description
Deliciously Creamy Chicken Cordon Bleu is a classic Swiss-inspired dish featuring tender chicken breasts rolled with savory ham and Swiss cheese, coated in a crispy breadcrumb crust, and baked to perfection. Elevated with a luscious creamy sauce made from heavy cream, Dijon mustard, and Parmesan cheese, this recipe delivers a perfect balance of textures and rich flavors, ideal for both special occasions and comforting weekday dinners.
Ingredients
Scale
Chicken Rolls
- 4 boneless, skinless chicken breasts
- 8 slices of ham
- 8 slices of Swiss cheese
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
Creamy Sauce
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ cup grated Parmesan cheese
Garnish
- Chopped parsley for garnish
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the chicken rolls once browned.
- Pound Chicken: Pound each chicken breast evenly to about ¼ inch thick to ensure uniform cooking and easy rolling.
- Season Chicken: Sprinkle salt and pepper on both sides of each chicken breast to enhance flavor.
- Layer Ham and Cheese: Place two slices of ham and two slices of Swiss cheese evenly on top of each flattened chicken breast.
- Roll and Secure: Tightly roll up the chicken breasts enclosing the ham and cheese and secure with toothpicks to hold their shape during cooking.
- Coat Chicken Rolls: Dredge each roll in flour, then dip into the beaten eggs, and finally coat thoroughly with breadcrumbs for a crispy crust.
- Brown Chicken Rolls: Heat butter and olive oil in a large oven-proof skillet over medium heat. Add the chicken rolls and brown on all sides, about 4-5 minutes per side, to develop flavor and color.
- Bake Cook Rolls: Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is cooked through and juices run clear.
- Prepare Creamy Sauce: While chickens bake, heat heavy cream in a saucepan over medium heat. Stir in Dijon mustard, garlic powder, onion powder, and Parmesan cheese.
- Simmer Sauce: Allow the sauce to simmer and thicken for about 5 minutes, stirring occasionally to blend flavors smoothly.
- Rest and Slice: Remove the chicken from the oven, discard toothpicks, and let rest for a few minutes to retain juices before slicing.
- Serve: Slice the chicken rolls into medallions, arrange on plates, drizzle with the creamy sauce, and garnish with chopped parsley for an elegant finish.
Notes
- Use evenly pounded chicken breasts for best results to ensure uniform cooking and easier rolling.
- Brighten flavor by experimenting with different cheeses like Gruyère or Gouda.
- To make it gluten-free, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Seal edges tightly with beaten egg or a flour-water paste to prevent cheese from leaking during cooking.
- For a healthier variation, bake chicken at a lower temperature for a longer time reducing the need to fry in butter and oil.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Swiss
Keywords: Chicken Cordon Bleu, creamy chicken recipe, baked chicken recipe, Swiss cheese chicken, ham and cheese chicken roll, creamy sauce chicken
