Chicken Cordon Bleu

Chicken Cordon Bleu with sauce is a French classic that’s perfect for special occasions yet easy enough for a weeknight meal. Chicken breasts are stuffed with ham and Swiss cheese, breaded and baked. The creamy sauce makes this an elegant entree to serve your guests. Chicken cordon bleu is a fun variation of stuffed chicken. We added an extra twist by making a creamy, savory Dijon sauce to slather over the top. It’s a blue ribbon recipe that the whole family will love.

Ingredients – 4 boneless, skinless chicken breasts – 3 tablespoons chopped fresh tarragon  – ½ teaspoon salt (divided) – ¼ teaspoon pepper (divided) – 4 slices deli ham – 4 slices Swiss or Gouda* – 1-½ cups Panko bread crumbs – 2 tablespoons butter, melted – 1 teaspoon garlic powder – 1 teaspoon dried thyme leaves – 2 eggs – 2 tablespoons Dijon mustard – ⅓ cup all-purpose flour – salt and pepper

1. Place each chicken breast between two pieces of plastic wrap (we used a zip-lock plastic bag). Use a mallet to pound the chicken ¼ inch thin (they should almost double in size).

Step 1

1. Sprinkle the fresh herbs, salt, and pepper on the chicken. Add a slice of ham, then top with cheese. Roll up into a snug roll.

Step 2

1. Start at the narrow end of the chicken and roll it up like a burrito. 2. Wrap the rolls of chicken tightly in plastic wrap and twist the ends like a tootsie roll. Place the chicken rolls in the fridge to chill.

Step 3

1. Remove the plastic wrap from the chicken and roll them in the flour. Roll them in the egg wash and transfer them to the bread crumbs, rolling them to coat all sides.

Step 4

make the creamy dijon sauce to serve with the chicken. 

This recipe is an easy and delicious version of the classic Chicken Cordon Bleu. Boneless and skinless chicken breasts are pounded thin, stuffed with ham and cheese, then covered in a crispy bread coating and baked to a golden brown.

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