Chicken Cordon Bleu Recipe

Prepare breasts

Place each chicken breast between two pieces of plastic wrap or in a large resealable bag. Using a meat mallet or rolling pin, pound each breast to an even thickness of about 1/4 inch (6 mm). If breasts are very large, butterfly first then pound to the same thickness.

Season

Season both sides of each pounded breast with kosher salt and black pepper.

Layer filling

On each flattened chicken breast, place two slices of ham stacked to cover the central area, then place two slices of Swiss cheese on top of the ham leaving about 1/2 inch border around the edges to allow for sealing.

Roll

Starting from the short side closest to you, tightly roll each breast over the filling into a compact log. Tuck the ends underneath the roll to help seal. If desired, secure with 1-2 toothpicks through the seam (note: remove before serving).

Set up dredging stations

Place the 1 cup flour in a shallow dish. In a second shallow bowl, whisk together the eggs and 2 tablespoons milk until smooth. In a third shallow dish, combine the breadcrumbs, grated Parmesan, garlic powder, and paprika.

Dredge rolls

Lightly dredge each chicken roll in flour, shaking off excess. Dip into the egg mixture, allowing excess to drip off, then press and roll in the breadcrumb mixture until evenly coated. For extra-crisp coating, repeat the egg and breadcrumb steps once more.

Preheat and brown

Preheat oven to 375°F (190°C). In a large ovenproof skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat until shimmering. Add the chicken rolls seam-side down and brown on all sides, about 2-3 minutes per side, turning carefully so the coating doesn't fall off.

Finish in oven

Transfer the skillet to the preheated oven (or move rolls to a baking sheet if your skillet is not ovenproof). Bake until internal temperature reaches 165°F (74°C), about 18-22 minutes depending on roll size. Remove from oven and let rest 5 minutes before serving. Remove any toothpicks.

Make pan sauce

While chicken rests, make the Dijon cream sauce. In a small saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook 1-2 minutes until golden (roux). Slowly whisk in 1 cup chicken broth until smooth, then add 1 cup heavy cream. Bring to a gentle simmer, whisking, until sauce thickens about 3-5 minutes. Stir in Dijon mustard, salt, and black pepper. Taste and adjust seasoning.

Serve

Slice each chicken roll on the diagonal if desired and spoon warm sauce over the top. Serve immediately.