Chicken Cordon Bleu Recipe

Pound and season

Place each chicken breast between two sheets of plastic wrap or in a large resealable bag. Using a meat mallet or heavy skillet, gently pound each breast to an even thickness about 1/4 inch (6 mm). Season both sides with 1 tsp salt and 1/2 tsp black pepper, dividing evenly.

Layer filling

Lay a pounded breast flat on a work surface. If using, spread about 1/2 tsp Dijon mustard onto the inner surface. Place 2 slices of ham on the breast, overlapping slightly, then 2 slices of Swiss cheese on top of the ham. Leave a 1/2 inch border on the edges to help seal. Repeat with remaining breasts.

Roll and secure

Tightly roll each breast up around the filling, starting from the narrow end, to form a neat log. Secure each roll with two toothpicks spaced evenly through the seam so they hold their shape during cooking.

Prepare breading stations

Place the 3/4 cup flour in a shallow dish. In a second shallow dish whisk 2 large eggs with 2 tablespoons milk until combined. Place 1.5 cups breadcrumbs in a third shallow dish. Season the flour lightly with a pinch of salt and pepper.

Dredge rolls

Working with one roll at a time, dredge it first in flour, shaking off excess, then dip into the egg mixture, allowing excess to drip off, and finally coat evenly with breadcrumbs, pressing gently so crumbs adhere. Repeat for all rolls.

Sear rolls

Heat 2 tablespoons oil and 1 tablespoon butter in a large ovenproof skillet over medium-high heat until the butter foams. Add the cordon bleu rolls seam-side down and sear until golden brown, about 2-3 minutes per side, turning to brown each side — total 6-8 minutes. Use tongs to maintain shape. Do not crowd the pan; sear in batches if needed.

Oven finish

Preheat the oven to 375°F (190°C). After searing, transfer the skillet (or arrange rolls in a baking dish) and place in the oven. Bake until the internal temperature of the chicken reaches 165°F (74°C) and cheese is melted, about 15-18 minutes depending on size. If using a baking dish, place seam-side down.

Rest

Remove from oven and let the cordon bleu rest for 5 minutes. Remove toothpicks before serving.

Make roux

While the chicken bakes (or immediately after), melt 2 tablespoons butter in a small saucepan over medium heat. Add 2 tablespoons flour and cook, stirring constantly, for 1-2 minutes until slightly golden (this cooks out the raw flour taste).

Finish sauce

Slowly whisk in 1 cup chicken broth until smooth, then stir in 1/2 cup heavy cream. Bring to a gentle simmer and cook until slightly thickened, about 3-4 minutes. Stir in 1 teaspoon Dijon mustard and 2 tablespoons grated Parmesan. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, tasting and adjusting. If sauce is too thick, add up to 2 tablespoons more broth. Stir in chopped parsley just before serving.

Serve

Slice each cordon bleu on a slight diagonal and spoon warm cream sauce over the slices or serve sauce on the side.