This easy yet delicious Chicken Cordon Bleu recipe will turn your kitchen and dining table into a French bistro without a plane ticket!
Some meals can transport you to faraway places. Chicken cordon bleu is one such dish. Pour a glass of wine and imagine yourself sitting outside a French café, watching people pass by. Your waiter lays in front of you a platter of chicken—perfectly crispy on the outside, tender and moist on the inside—stuffed with delectable ham and creamy cheese. Pick up your fork and knife, gently slice down the center, and watch the silky cheese ooze out.
Part of the trick to making perfect chicken cordon bleu is rolling the chicken tight enough to keep the cheese inside until you make that first slice. There is something satisfying about the combination of tender chicken, salty ham, and savory Swiss cheese covered in Dijon mustard and breadcrumbs. This dish looks as beautiful on the inside as it does on the outside!
Is Chicken Cordon Bleu Healthy?
This recipe for chicken cordon bleu is baked, not fried, making it a significantly healthier way to enjoy a French classic. Frying adds excessive fat and calories, making this lighter way of preparing the dish a better option without sacrificing incredible taste. This recipe also provides plenty of protein without a lot of sodium. It is easy to make this dish gluten-free by substituting GF panko breadcrumbs, or dairy-free by using a plant-based Swiss cheese. You can also air-fry it for a fast and delicious effect.
Another Way To Stuff A Chicken Breast
Butterflying and pounding the chicken breasts flat is the best way to make the beautiful, rolled spectacle that is cordon bleu. But sometimes you just don’t have the time or tools to accomplish this. If that’s the case, don’t despair! There is another way: Cut a pocket! If you’ve never cut a chicken breast pocket, let me teach you a simple method.
First, you need a sharp knife and a sturdy cutting board. Position the chicken breast flat on the cutting board with the smooth side facing up. Gently insert the knife tip horizontally into the thickest part of the breast. Carefully cut inward, creating a small slit—about 3 inches long—without piercing all the way through to the other side. Use your fingers to carefully widen the opening until it’s deep enough to accommodate the filling. Be careful to keep the sides of the chicken breast intact and not slice through the edges. Roll the cheese slice inside the ham slice and insert it into the pocket, then close the opening tightly with toothpicks.
How do I store leftovers?
Let cooked chicken cordon bleu cool to room temperature, then refrigerate it in an airtight container for up to 4 days. After chilling, you can freeze it for up to 3 months. I recommend covering it tightly in plastic wrap before placing it in a freezer-safe bag or container. Let it defrost overnight in the refrigerator before reheating.
Serving Suggestions
Start your delicious meal with a refreshing French Martini (my favorite drink) and a crock of steaming French Onion Soup. Make your next course a Spring Salad with the dressing from the recipe—or substitute this Homemade French Vinaigrette to keep with the French theme. When the time comes to bring the chicken cordon bleu to the table, serve it with Lyonnaise Potatoes and Easy Sautéed Broccoli. Finish your meal with this Crème Brûlée and savor the experience of traveling abroad without leaving your home. Your family or guests will undoubtedly say, “Merci!”
Ingredients
- 3 chicken breasts boneless, skinless, butterflied and pounded to 1/4-inch thickness
- Kosher salt to taste
- Freshly ground black pepper to taste
- 6 slices lean ham
- 6 slices Swiss cheese
- 2 teaspoons Dijon mustard
- 2/3 cup panko breadcrumbs
- 1 1/2 teaspoons olive oil
- Fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 425°F. Season both sides of the chicken with salt and pepper.
- Place two slices of ham and two slices of Swiss cheese on top of one half of each chicken breast. Tightly roll the chicken and fasten it with toothpicks.
- Coat the exterior of each rolled chicken piece with Dijon mustard, then firmly press into panko breadcrumbs for an even coating.
- Place the coated chicken rolls on a baking pan lined with parchment paper. Drizzle with olive oil and bake for 30-35 minutes or until the internal temperature reaches 165°F. Cooking time will vary depending on the size of the chicken breasts. Remove the toothpicks before serving and sprinkle with parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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