Chicken Cordon Bleu Recipe

Prepare breasts

Preheat oven to 375°F (190°C). Pat chicken breasts dry. Place each breast between two sheets of plastic wrap or in a large resealable bag and gently pound with a meat mallet or heavy skillet until about 1/4 inch (6 mm) thick and even in thickness. Season both sides lightly with 1/4 tsp kosher salt and a pinch of black pepper (from the Chicken section).

Trim & shape

If breasts are large, trim edges so each can be rolled neatly around filling. Keep an eye that thickness remains about 1/4 inch after trimming.

Spread about 1/2 tablespoon Dijon mustard over the surface of each flattened chicken breast, leaving a 1/2-inch border. Place two slices of ham on each breast, overlapping to cover most of the surface. Top ham with one slice of Swiss cheese (fold cheese if necessary to fit).

Starting from the short end nearest you, tightly roll each breast over the filling into a compact log. Secure each roll with two toothpicks or kitchen twine to hold shape during cooking.

Set up dredging station

In a shallow dish combine 3/4 cup flour (from ingredients) and the remaining 1 1/4 tsp kosher salt and 3/4 tsp black pepper (adjust distributed seasoning so total matches listed). Place beaten eggs and milk in a second shallow dish and whisk until smooth. In a third dish combine breadcrumbs, grated Parmesan, garlic powder, and paprika; mix well.

Dredge each chicken roll first in flour, shaking off excess, then dip into egg mixture, allowing excess to drip, then press into breadcrumb mixture to coat evenly. For a thicker crust, repeat the egg and breadcrumb steps once more. Place breaded rolls seam-side down on a plate.

Heat a large ovenproof skillet over medium-high heat. Add 2 tablespoons butter and 1 tablespoon olive oil. When butter is foamy and oil shimmering, add breaded chicken rolls seam-side down. Sear until golden brown on all sides, about 2–3 minutes per side, turning carefully with tongs to keep rolls intact.

Once browned, transfer skillet to the preheated oven and bake until chicken is cooked through and internal temperature reaches 165°F (74°C), about 18–22 minutes depending on size. If using toothpicks, remove them before serving. Let rest 5 minutes before slicing.

While chicken bakes, melt 1 tablespoon butter in a small saucepan over medium heat. Whisk in 1 tablespoon flour and cook 1 minute to form a roux without browning.

Slowly whisk in 1 cup chicken stock until smooth. Bring to a gentle simmer, stirring, until it thickens slightly (2–3 minutes). Stir in 1/2 cup heavy cream and 1 teaspoon Dijon mustard. Simmer 1–2 minutes more until sauce coats the back of a spoon. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper to taste. If sauce is too thick, thin with up to 2 tablespoons stock.

Strain sauce if desired for extra smoothness. Spoon sauce over sliced chicken cordon bleu when serving.