Description
This Easy Chicken Cordon Bleu recipe features juicy chicken breasts stuffed with Swiss cheese and ham, coated with crispy panko breadcrumbs, and baked to golden perfection. A creamy Dijon mustard sauce topped with parmesan adds an irresistible finishing touch, making it a classic French-inspired dish perfect for a comforting dinner.
Ingredients
Scale
Chicken and Filling
- 2 small chicken breasts (around 6-7oz / 180-210g each)
- 4 slices Swiss cheese
- 4 to 6 slices of ham (about 2.5oz / 75g)
- Salt and pepper to taste
- 2 toothpicks to seal pockets
Breading
- 1/2 cup panko breadcrumbs (for Super Easy) or 1 cup panko breadcrumbs (for Quick Dredge)
- Oil spray
- 1 egg
- 2 tsp plain flour
Sauce
- 1 1/2 tbsp butter
- 1 1/2 tbsp flour
- 1 1/4 cups milk
- 2 tbsp Dijon mustard
- 3 tbsp parmesan cheese, finely grated
- 3 tbsp mayonnaise
- 1 1/2 tbsp Dijon mustard (additional, for mixing)
Instructions
- Preheat the Oven: Preheat your oven to 200°C (390°F) for a standard oven or 180°C (350°F) if you’re using a fan-forced oven. Preparing the oven first ensures even cooking later.
- Toast the Breadcrumbs: Spread the panko breadcrumbs evenly on a baking tray and spray them lightly with oil. Bake for 3 minutes or until they turn a light golden brown. Remove from the oven and transfer the toasted breadcrumbs into a bowl to cool.
- Prepare Chicken Pockets: Cut a pocket into each chicken breast by slicing carefully along the side to create space for the filling, being sure not to cut all the way through.
- Stuff the Chicken: Fold each slice of Swiss cheese in half and place two pieces inside each chicken pocket. Add 2 to 3 slices of ham per breast on top of the cheese. Close the pocket and secure it by inserting two toothpicks. Season the outside with salt and pepper.
- Prepare the Breading Mixture: In a shallow bowl, beat the egg and mix in 2 teaspoons of flour until smooth. This will act as the binding wash to help the breadcrumbs stick to the chicken.
- Coat the Chicken: Dip each stuffed chicken breast first in the egg and flour wash, then press into the toasted panko breadcrumbs to coat thoroughly. Ensure the chicken is evenly covered for a crunchy outer layer.
- Bake the Chicken: Place the coated chicken breasts on a lightly greased baking tray and bake in the preheated oven for approximately 25-30 minutes, or until the chicken is cooked through and the exterior is crispy and golden brown.
- Make the Mustard Parmesan Sauce: While the chicken bakes, melt 1 1/2 tablespoons of butter in a saucepan over medium heat. Stir in 1 1/2 tablespoons of flour and cook for 1-2 minutes to form a roux. Gradually whisk in 1 1/4 cups of milk, ensuring there are no lumps. Cook until the sauce thickens. Remove from heat and stir in 2 tablespoons Dijon mustard and 3 tablespoons grated parmesan cheese. For added creaminess, mix 3 tablespoons mayonnaise with 1 1/2 tablespoons Dijon mustard separately and serve alongside or drizzle on top of the chicken as preferred.
Notes
- For best results, pound the chicken breasts slightly to an even thickness before creating the pocket and stuffing to ensure they cook evenly.
- To avoid drying out the chicken, do not overbake. The internal temperature should reach 165°F (74°C).
- If toothpicks are difficult to remove after cooking, let the chicken rest for a few minutes to cool slightly before carefully removing them.
- You can substitute Swiss cheese with Gruyère for a nuttier flavor.
- Using mayonnaise in the sauce adds creaminess but can be skipped or replaced with sour cream for variation.
- For a lower calorie option, use light mayonnaise and reduce the butter in the sauce.