Chicken Cordon Bleu
Chicken cordon bleu has a delicious layer of ham and cheese wrapped inside succulent crumb-coated chicken breast. Drizzled with a mustard cream sauce, this oven-baked chicken is a classic French recipe your family will love!
Servings: 4 people
Ingredients
FOR THE CHICKEN
- 4 boneless skinless chicken breasts, pounded thin
- 4 slices deli ham, thinly sliced
- 4 slices Swiss cheese
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- ½ teaspoon onion powder
- 1/2 cup butter, melted
- 1 1/2 cups Italian bread crumbs
- 3 tablespoons olive oil
SAUCE
- 1 cup low sodium chicken broth
- 1 teaspoon fresh thyme
- ⅔ cup heavy cream
- 2 tablespoons dijon mustard
- 4 teaspoons cornstarch
- 4 teaspoons water
Instructions
Prepare the Chicken
- Place the chicken breasts on a cutting board then cover with plastic wrap. Pound to about 1/4 inch thickness with the flat side of a meat mallet.
- Place a slice of ham and a slice of cheese in the center of each pounded chicken breast leaving space from the edges to fold. Carefully fold in the edges and roll in a log as tight as you can.
- Wrap the chicken tightly in the plastic wrap, then set aside. Repeat with the other 3 chicken breasts.
- Freeze for 30-45 minutes or just until a little firm, not frozen.
- Preheat the oven to 375 degrees Fahrenheit. Spray a baking dish with non-stick cooking spray and set aside.
Bread the Chicken
- In a medium bowl, combine the flour, salt, onion powder, and pepper. Melt the butter in a second bowl. To a third bowl, add the bread crumbs and oil, then mix well so the crumbs are evenly coated.
- Unwrap the chicken then roll in the flour mix, making sure it's well coated. Next, coat the chicken in the melted butter, then finally in the breadcrumb mixture. Repeat with the remaining chicken, and place them all in the prepared pan.
- Bake for around 30-45 minutes, or until cooked through. Cover with foil if the breadcrumbs start to darken too much.
Sauce
- While the chicken bakes, heat the chicken broth and thyme together in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half.
- Add the cream and dijon mustard and stir to combine. Bring the mixture back to a simmer.
- Combine the cornstarch and water then pour half into the sauce while constantly whisking. Add more until it reaches the desired consistency. If it gets too thick, just add a little water or chicken broth.
- Season with salt and pepper and serve warm drizzled over the chicken.
Notes
Originally Posted on April 9, 2021
Updated on September 29, 2023
Nutrition
Calories: 363kcal | Carbohydrates: 13g | Protein: 33g | Fat: 19g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 964mg | Potassium: 587mg | Fiber: 1g | Sugar: 1g | Vitamin A: 479IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
