Description

Deliciously Creamy Chicken Cordon Bleu is a comforting twist on a classic dish, featuring juicy chicken breasts rolled with ham and Swiss cheese, coated in crispy breadcrumbs, and served with a rich Dijon-Parmesan cream sauce. Perfect for impressing guests or treating yourself to a cozy, indulgent dinner.

Ingredients

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
1 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup grated Parmesan cheese
Chopped parsley for garnish

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Instructions

1. Preheat your oven to 350°F (175°C).

2. Pound the chicken breasts to an even thickness, about ¼ inch thick.

3. Season both sides of the chicken breasts with salt and pepper.

4. Place two slices of ham and two slices of Swiss cheese on each chicken breast.

5. Roll up the chicken breasts tightly and secure with toothpicks.

6. Dredge the chicken in flour, dip in beaten eggs, then coat with breadcrumbs.

7. Heat butter and olive oil in a large oven-proof skillet over medium heat.

8. Add the chicken rolls and brown on all sides, about 4–5 minutes per side.

9. Transfer the skillet to the oven and bake for 20–25 minutes, until cooked through.

10. Meanwhile, prepare the creamy sauce by heating the heavy cream in a saucepan.

11. Stir in Dijon mustard, garlic powder, onion powder, and Parmesan cheese.

12. Simmer until the sauce thickens, about 5 minutes.

13. Remove the chicken from the oven, discard the toothpicks, and let rest for a few minutes.

14. Slice the chicken rolls and serve with the creamy sauce drizzled on top.

15. Garnish with chopped parsley before serving.

Notes

For easier rolling, place chicken between two sheets of plastic wrap before pounding.

Use toothpicks or kitchen twine to secure rolls during cooking.

Make extra sauce — it’s great over mashed potatoes or veggies.

Let chicken rest before slicing to keep it juicy.

This dish can be prepped ahead and baked just before serving.