Baked Chicken Cordon Bleu

Imagine slicing into a perfectly golden-crusted chicken roll to reveal layers of savory ham and melted cheese nestled within tender chicken breast. With each bite, the crispy Parmesan panko exterior gives way to juicy chicken and the rich, gooey center, all enhanced by a velvety Dijon cream sauce that ties the flavors together beautifully. This Baked Chicken Cordon Bleu transforms a classic French dish into an approachable yet impressive dinner that feels special without requiring professional culinary skills.

When I first served this to my skeptical mother-in-law (who considers herself a cordon bleu connoisseur), she not only requested seconds but asked for the recipe – solid proof of its excellence.

Essential Ingredients and Selection Tips

• Chicken Breasts: Choose medium-sized, uniform breasts (6-8 ounces each) for even cooking. Air-chilled or organic chicken offers superior texture.
• Black Forest Ham: Opt for thinly sliced ham with a balance of smoky flavor and moisture. Freshly sliced deli ham works best.
• Gruyere Swiss Cheese: Provides a nutty depth and superior melting quality. Shred it yourself for the best results.
• Panko Breadcrumbs: Japanese-style breadcrumbs create a crispier coating than traditional breadcrumbs. Toasting them enhances their crunch and golden color.

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The quality of these key ingredients directly impacts your final result. Investing in good cheese and ham elevates the dish, while toasting the panko ensures a superior texture.

Detailed Cooking Instructions

Prepare the Chicken:

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Pound chicken breasts to 1/4-inch thickness between plastic wrap. Season with salt and pepper.

Create Perfect Layers:

Lay each chicken breast flat. Place 2 slices of ham and 1/4 cup shredded Gruyere over the ham, leaving a small border around the edges.

Master the Rolling Technique:

Roll the chicken tightly from the narrow end, tucking in the sides. Secure with toothpicks. Chill for 15-30 minutes to maintain shape.

Toast the Panko for Superior Crunch:

In a skillet, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add 1 1/2 cups panko and toast, stirring, until golden brown (3-4 minutes). Transfer to a shallow dish to cool.

Create a Flavorful Breading Mixture:

Mix toasted panko with 1/2 cup grated Parmesan, 1 teaspoon dried parsley, 1/2 teaspoon dried basil, 1/2 teaspoon paprika, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Prepare the Dijon Wash:

Whisk together 2 tablespoons Dijon mustard, 1 tablespoon honey, and 1 tablespoon olive oil.

Bread the Chicken Rolls:

Brush each chicken roll with the Dijon wash, then coat evenly in the seasoned panko mixture, pressing gently to adhere. Place seam-side down on the prepared baking sheet. Lightly spray or drizzle with olive oil.

Bake to Perfection:

Bake for 25-30 minutes until golden brown and the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before removing toothpicks and slicing.

Create the Silky Dijon Cream Sauce:

In a saucepan, whisk together 1 cup heavy cream, 1/2 cup low-sodium chicken broth, and 1 1/2 teaspoons cornstarch. Add 1 tablespoon Dijon mustard, 1 teaspoon honey, and seasonings. Simmer over medium heat, stirring constantly, until thickened (5-7 minutes).

Serve with Style:

Slice chicken rolls diagonally and drizzle with warm Dijon cream sauce. Garnish with fresh parsley or thyme.

I learned the importance of toasting the panko after serving a pale version that, despite being well-cooked, lacked visual appeal. Now, I never skip this simple step that enhances both presentation and texture.

My most memorable serving of this dish was at a friend’s milestone birthday. I prepared individual portions with personalized flags and small pitchers of Dijon sauce. Guests were captivated by both the presentation and the perfect contrast of textures.

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Frequently Asked Questions

→ Why do you toast the panko breadcrumbs before breading the chicken?

Pre-toasting the panko breadcrumbs in butter and olive oil before coating the chicken is a crucial step that ensures a golden, crispy exterior even with oven baking instead of frying. This technique guarantees the breadcrumbs will be perfectly browned and crunchy without risking overcooking the chicken to achieve the desired color.

→ How do I prevent the cheese from oozing out while baking?

To prevent cheese from leaking out during baking, make sure to leave a border around the edges when adding cheese, roll the chicken tightly starting at the smaller end, ensure the ham wraps completely around the cheese, and secure well with toothpicks. Additionally, using freshly shredded cheese rather than pre-shredded helps, as it melts more smoothly and is less likely to separate.

→ Can I use different types of cheese or meat for this recipe?

Yes, this recipe is adaptable to different tastes. Instead of Swiss Gruyere, you can use regular Swiss, Emmental, or even mozzarella. For the meat, prosciutto or smoked turkey can replace the Black Forest ham. Just keep the quantities similar to maintain the proper ratio of flavors and ensure the chicken rolls properly.

→ Is there a way to make this recipe dairy-free?

For a dairy-free version, omit the Parmesan from the breading and replace the Swiss Gruyere with a dairy-free cheese alternative that melts well. For the sauce, substitute the heavy cream with full-fat coconut milk or a dairy-free creamer, and ensure your Dijon mustard is dairy-free (most are naturally).

→ What sides pair well with Cordon Bleu Chicken?

This elegant chicken dish pairs beautifully with roasted asparagus, green beans, or a simple salad for lighter options. For heartier sides, consider mashed potatoes, buttered egg noodles, or rice pilaf to soak up the delicious Dijon cream sauce. A side of cranberry sauce also offers a nice tangy contrast to the rich flavors.