Chicken Cordon Bleu Recipe
Chicken Cordon Bleu is a classic French dish featuring tender chicken breasts stuffed with creamy Swiss cheese and savory ham, all encased in a crispy breadcrumb coating. Finished with a luscious Dijon cream sauce, this elegant main course is perfect for special occasions or a gourmet dinner at home.
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Servings: 2 people
Ingredients
Chicken
- 2 small chicken breasts around 6-7oz/180-210g each
- 4 slices swiss cheese Note 1
- 4 to 6 slices of ham about 2.5oz/75g (Note 2)
- Salt and pepper
Breadcrumbs
- Panko breadcrumbs - 1/2 cup for Super Easy or 1 cup for Quick Dredge
- Oil spray
Method 1: Super Easy
- 3 tbsp mayonnaise
- 1 1/2 tbsp Dijon mustard
Method 2: Quick Dredge
- 1 egg
- 2 tsp plain flour
Dijon Cream Sauce
- 1 1/2 tbsp butter
- 1 1/2 tbsp flour
- 1 1/4 cups milk Note 3
- 2 tbsp Dijon mustard
- 3 tbsp parmesan cheese finely grated
Instructions
- Preheat your oven to 200C/390F if you're using a conventional oven, or to 180C/350F for a fan-forced oven. Spread the panko breadcrumbs evenly on a baking tray, spritz them with oil, and bake for about 3 minutes until they turn light golden. Immediately transfer the toasted crumbs to a bowl.
- Create a pocket in each chicken breast by slicing horizontally. Fold each slice of Swiss cheese in half and tuck two folded slices into each pocket. Do the same with the ham slices, then secure the chicken pocket with two toothpicks. Season the chicken with a sprinkle of salt and pepper.
Super Easy Method
- In a bowl, combine the mayonnaise, Dijon mustard, salt, and pepper. Spread this mixture over the top and sides of each chicken breast, avoiding the underside. Press the panko breadcrumbs onto the coated chicken, ensuring they stick well. Lightly spray the coated chicken with oil.
Quick Dredge Method
- In a bowl, whisk together the egg and flour. Dip each chicken breast into the egg mixture, followed by the panko breadcrumbs, ensuring they are fully coated. Place the coated chicken on a tray and lightly spray with oil.
Baking
- Bake the chicken for 25 to 30 minutes until it is golden brown and just cooked through. Remove the toothpicks before serving. Pair the chicken with the Dijon Cream Sauce.
Dijon Cream Sauce
- In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute. Gradually whisk in half of the milk until the mixture is smooth and thickened. Add the remaining milk, Dijon mustard, and grated parmesan cheese, continuing to whisk until the sauce thickens, about 3 minutes. Remove from heat and season with salt and pepper to taste. Serve the sauce alongside the Chicken Cordon Bleu.
Notes
- Swiss cheese (or Maasdam from supermarket delis in Australia) is ideal for this recipe because it melts well while maintaining its shape. If you use Gruyère, cheddar, mozzarella, or other melting cheeses, more cheese might ooze out. However, with extra toothpicks to seal, you can use any cheese you prefer.
- I used small ham rounds, requiring 2 pieces per chicken breast to fully cover the inside surface.
- Full-fat milk is preferred, but low-fat milk is also acceptable.
- For making ahead: Prepare using the Quick Dredge Method and refrigerate for up to 24 hours, or freeze uncooked. If needed, touch up with extra breadcrumbs before baking. Thaw before cooking as per the recipe.
- Easy Chicken Cordon Bleu contains calories per serving (180g/6oz chicken), assuming about 1/3 cup of sauce is divided between the two servings.