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. The result is a flavor-packed, crunchy exterior with a juicy and savory interior. The chicken is topped off with a creamy dijon sauce that adds an extra layer of richness and flavor. This recipe is a healthier version of the traditional fried Chicken Cordon Bleu but still maintains all the deliciousness and crunch.
Prep Time30 minutesmins
Cook Time40 minutesmins
Additional Time1 hourhr
Total Time2 hourshrs10 minutesmins
Course: Main Dish
Cuisine: American
Keyword: tarragon chicken cordon blue
Servings: 4servings
Author: Pat Nyswonger
Ingredients
For the Chicken Cordon Bleu
4boneless skinless chicken breasts (7-8 oz. each)
3tablespoonschopped fresh tarragon or basil
½teaspoonsaltdivided
¼teaspoonground black pepperdivided
4slicesdeli ham
4slicesSwiss cheeseor Gouda
For the Bread Coating
1½cupsPanko bread crumbs
2tablespoonsbuttermelted
1teaspoongarlic powder
1teaspoondried thyme leaves
2large eggs
2tablespoonsDijon mustard
⅓cupall-purpose flour
¼teaspoonsalt
⅛teaspoonground black pepper
Dijon Sauce:
2tablespoonsbutter
2tablespoonsall-purpose flour
¼cupdry white wine
1cupchicken broth
2tablespoonsDijon mustard
½cupheavy cream
Instructions
Prep the Chicken
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).
Sprinkle the fresh herbs, salt, and pepper on the chicken. Add a layer of ham, then top with a slice of cheese.
Start at the narrow end of the chicken and roll it up like a burrito. Wrap the rolls of chicken snuggly in plastic wrap and twist the ends like a tootsie roll. Place the chicken in the fridge to chill for at least 1 hour or up to 3 days.
Add the Bread Coating and Bake
Preheat the oven to 400°F.
Combine the bread crumbs, melted butter, garlic powder, and thyme in a bowl. Spread the bread crumbs out on a baking sheet, then slide it into the oven. Bake for 3 to 5 minutes or until golden brown (stir them occasionally so they brown evenly).
Lay out three shallow dishes. Add the toasted bread crumbs to one bowl. Whisk the eggs and Dijon mustard in a second bowl and combine the flour, salt, and pepper in the third bowl.
Remove the plastic wrap from the chicken and roll them in the flour. Shake off any excess flour, then roll them in the egg mixture and transfer them to the bread crumbs, rolling them to coat all sides.
Transfer the chicken to a baking sheet and bake for 30 to 40 minutes or until cooked through*. Serve the chicken cordon bleu with the sauce (below).
Dijon Sauce
Melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring for 1 minute.
Slowly whisk in the wine, then the chicken broth. Stir in the Dijon, then bring the mixture to a simmer. Simmer, stirring constantly, until the sauce is thick enough to coat the back of a spoon.
Reduce the heat to low and whisk in the cream. Cook for 30 to 60 more seconds, then remove from the heat.
Notes
Some other types of cheese that would be great with chicken cordon bleu are: Brie, Fontina, Emmentaler, Mozzarella, and Gruyere. You can use slices of cheese or shredded cheese.
If you don’t have fresh tarragon or basil, you can substitute it with half the amount of dried herbs.
If you have an instant-read thermometer, the internal temperature of the chicken should read 165°F when finished baking.