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Chicken Cordon Bleu with Dijon Cream Sauce Recipe

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4.2 from 3 reviews

Chicken Cordon Bleu with Dijon Cream Sauce is a classic and elegant dish featuring tender chicken breasts rolled with ham and Swiss cheese, breaded, browned, and baked to perfection. It’s served with a rich, creamy Dijon mustard sauce that enhances the flavors, making it perfect for a special family dinner or entertaining guests.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Chicken Roll-Ups

  • 4 boneless skinless chicken breasts (pounded to even ¼-½ inch thickness)
  • 4 slices ham
  • 4 slices Swiss cheese
  • 2 eggs
  • 2 tablespoons milk (or water)
  • ⅓ cup Italian seasoned breadcrumbs (or regular breadcrumbs + 1 ½ teaspoons Italian seasoning)
  • ¼ cup grated parmesan cheese
  • 2 tablespoons butter

Dijon Cream Sauce

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 3 tablespoons Dijon mustard
  • 1 teaspoon garlic powder
  • ⅓ cup shredded parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Prepare the chicken: Lay the pounded chicken breasts flat on a clean surface. Place one slice of ham and one slice of Swiss cheese on each breast. Roll the chicken up from one of the longer sides to the opposite side, forming a bundle, and secure with toothpicks.
  2. Preheat and prepare coating: Preheat your oven to 400°F (200°C). In a medium bowl, combine the parmesan cheese and Italian seasoned breadcrumbs. In a separate small bowl, whisk together eggs and milk.
  3. Bread the chicken rolls: Dip each chicken bundle into the egg mixture, ensuring all sides are coated. Then carefully roll each bundle in the breadcrumb mixture until fully coated.
  4. Brown the chicken: In an oven-safe skillet, melt 2 tablespoons of butter over medium-high heat. Add the coated chicken bundles and brown them for 2-3 minutes on each side until golden all over.
  5. Bake the chicken: Transfer the skillet to the preheated oven and bake the chicken for 20-25 minutes until fully cooked through.
  6. Prepare the Dijon cream sauce: While the chicken is baking, melt 3 tablespoons of butter in a medium saucepan over medium heat. Stir in the flour until the mixture forms a clump. Gradually whisk in the milk to smooth out lumps. Add the Dijon mustard, garlic powder, parmesan cheese, and salt and pepper to taste. Stir continuously until the sauce thickens.
  7. Serve: After baking, slice the chicken cordon bleu into 1-inch sections, drizzle generously with the Dijon cream sauce, and serve immediately.

Notes

  • If you don’t have an oven-safe skillet, brown the chicken in a regular skillet, then transfer the chicken to a baking dish to finish cooking in the oven.
  • Using freshly grated parmesan cheese ensures better melting and flavor in both the breading and sauce.
  • To prevent the chicken rolls from unraveling, secure them firmly with toothpicks before breading.
  • For a crispier coating, you can double dip the chicken balls in the egg and breadcrumb mixtures.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: French-American

Find it online: https://recipesvibe.com/chicken-cordon-bleu-with-dijon-cream-sauce-recipe/