Chicken Cordon Bleu Dijon (Print Format)
Tender chicken breasts wrapped with ham and swiss, baked and served with savory Dijon cream sauce.
# Ingredients:
→ Main Components
01 -
4 boneless skinless chicken breasts, pounded to ¼-½ inch thickness
02 -
4 slices ham
03 -
4 slices Swiss cheese
→ Breading Station
04 -
2 large eggs, beaten
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:
01 -
Preheat oven to 400°F (200°C). Lightly grease a casserole dish or oven-safe skillet. In one shallow bowl, combine Italian seasoned breadcrumbs and Parmesan cheese. In another bowl, whisk together eggs and milk or water.
02 -
Lay pounded chicken breasts flat. Place one slice of ham and one slice of Swiss cheese on each breast. Starting from the longer side, roll tightly into bundles to encase filling.
03 -
Dip each rolled chicken bundle into the egg wash to coat all sides. Then roll thoroughly in breadcrumb and Parmesan mixture, pressing lightly to ensure coating adheres without breaking the shape.
04 -
Heat butter in a large oven-safe skillet over medium heat. Sear the chicken bundles for 2 to 3 minutes per side until golden brown, creating a flavorful crust that seals in moisture.
05 -
Transfer the skillet or move bundles to the greased casserole dish. Bake in the preheated oven for 20 to 25 minutes until the internal temperature reaches 165°F (74°C) and cheese is fully melted.
06 -
While chicken bakes, melt butter in a medium saucepan over medium heat. Stir in flour and cook until paste forms. Gradually whisk in milk, ensuring smoothness. Add Dijon mustard, garlic powder, Parmesan cheese, salt, and pepper, whisking until velvety and warm.
07 -
Remove chicken from oven and let rest for 5 minutes. Slice each bundle into 1-inch thick pieces. Arrange on plates and drizzle generously with warm Dijon cream sauce before serving.
# Tips:
01 -
Pounding chicken breasts uniformly ensures even cooking and easier rolling. Browning first seals moisture for juiciness. Sauce can be prepared up to 2 days ahead and reheated gently with a splash of milk.