Chicken Cordon Bleu Recipe

Prepare the breasts

Pat chicken breasts dry. Place each breast between two pieces of plastic wrap and gently pound with a meat mallet to an even 1/4–1/2 inch thickness, about 6–7 inches long. Trim any thin edges so they are even and will roll.

Season and spread

Mix the room-temperature butter with Dijon mustard, 1 tsp kosher salt and 1 tsp black pepper. Spread about 1/2 tablespoon of the mustard-butter mixture onto each pounded breast, leaving a 1/2-inch border around edges.

Layer ham and cheese

Place two slices of ham on each breast, then two slices of Gruyère on top of the ham. Starting from the short end, roll each breast tightly into a log, tucking in the sides as you roll to create a compact package. Secure with 2–3 toothpicks or kitchen twine.

Set up dredging station

Place flour in a shallow bowl. In a second bowl whisk eggs with 2 tbs milk until combined. In a third bowl mix panko breadcrumbs, grated Parmesan, garlic powder, smoked paprika and 1/2 tsp fine salt.

Dredge the rolls

Lightly dust each rolled chicken in flour, shaking off excess. Dip in the egg wash, letting excess drip off, then press firmly into the breadcrumb mixture to coat completely. For an extra-crispy crust, repeat the egg and breadcrumb dip one more time. Place breaded rolls on a tray and refrigerate 15 minutes to set the crust.

Sear the cordon bleu

Preheat oven to 375°F (190°C). In an ovenproof skillet over medium-high heat, add 2 tbs olive oil and 2 tbs butter until shimmering. Add the breaded chicken rolls seam-side down and sear, turning occasionally, until golden brown all over, about 3–4 minutes per side (total 8–10 minutes).

Finish in the oven

Transfer the skillet to the preheated oven and roast until internal temperature reaches 160°F (71°C), about 12–15 minutes depending on thickness. Remove from oven and tent loosely with foil; carryover will reach safe temperature.

Make pan jus with charred lemon

While chicken rests, return skillet to medium heat on the stovetop (use same skillet with browned bits). Add 1/4 cup white wine to deglaze, scraping up browned bits, then add 1 cup chicken stock and the fresh thyme. Cut the extra lemon in half and place cut side down in a hot separate skillet until deeply charred (3–4 minutes). Squeeze the charred lemon into the skillet with stock, add 1 tsp honey, and simmer until sauce reduces by about one-third (3–5 minutes). Season to taste with salt and pepper. Strain if desired for a smooth jus.

Cook and char broccoli

Toss broccoli florets with 1 tbs olive oil, 1/2 tsp salt and pepper to taste. In a hot skillet or on a sheet pan under the broiler, cook until edges are charred and florets are tender-crisp, about 6–8 minutes (turn once). If using a skillet, cook over medium-high heat, stirring occasionally until lightly blackened in spots.

Finish lemon jus for plating

If the charred lemon jus prepared earlier needs a finishing touch, warm it gently and adjust seasoning. For stronger lemon aroma, grate a small amount of lemon zest into the jus (optional). Keep warm until plating.

Cook the wild rice blend

Rinse 1 cup wild rice blend briefly under cold water. In a medium saucepan bring 2.5 cups water and 1/2 tsp salt to a boil. Add the rice, reduce to a simmer, cover and cook until grains are tender and some kernels have burst open, 35–45 minutes. Drain any excess water, stir in 1 tbs unsalted butter, fluff with a fork and keep warm.

Remove toothpicks or twine from the chicken. Slice each chicken cordon bleu on a diagonal into 2–3 thick slices, or leave whole if preferred.

Plate a portion of wild rice, arrange charred broccoli beside it, and set sliced or whole chicken on top or beside the rice. Spoon the charred lemon jus over the chicken and around the plate. Garnish with a small sprig of thyme or a thin lemon wheel if desired. Serve immediately.