Chicken Cordon Bleu
Chicken Cordon Bleu features thin chicken breasts rolled with ham and provolone, breaded in panko, and baked golden. Served with a tangy mustard sauce, it offers a rich, flavorful experience.
Servings: 4
Ingredients
For the Chicken:
- 1 1/2 pounds boneless skinless chicken breasts (4 small to medium sized chicken breasts)
- 4 slices ham
- 4 slices provolone cheese
- 2 large eggs
- 1/4 cup milk
- 1 1/4 cup panko bread crumbs
- 1/2 cup Italian bread crumbs
For the Sauce:
- 3 tablespoons butter
- 1/4 cup flour
- 1 3/4 cups heavy cream
- 1/4 cup Dijon mustard
- 3/4 cup Parmesan cheese
Instructions
- Preheat the oven to 400. Use a meat tenderizer to pound each chicken breast into a thin sheet about 1/4 inch thick.
- Place a slice of ham and provolone cheese on each chicken breast and then tightly roll up each chicken breast. Use toothpicks to hold each piece of chicken together.
- Whisk together the eggs and milk in a small bowl. In a separate bowl, combine the panko and Italian breadcrumbs.
- Dip each piece of chicken in the egg mixture followed by the breadcrumbs. Ensure that each piece of chicken is evenly coated in breadcrumbs.
- Melt the butter in a large cast iron pan and then add the chicken. Cook the chicken over medium heat for about 3-4 minutes per side, or until lightly browned.
- Transfer the pan to the oven and bake for 20 minutes.
- While the cordon bleu is cooking, melt the butter for the sauce in a small pan. Once the butter is melted, stir in the flour to create a slurry and then add the remaining ingredients. Whisk the mixture constantly for about 6 minutes, or until thickened.
- Top your chicken with sauce, serve and enjoy!
Notes
- Searing your chicken before baking it helps the chicken cook all the way through and gives the outside a beautiful golden brown color.
- You can store your leftover chicken and sauce in the fridge for up to 4 days. Make sure you store the leftovers in separate containers. Reheat your chicken for about 1 1/2 minutes in the microwave.
- To reheat your sauce, place it in a small pan and heat it over medium heat until it starts to bubble.
- Serve your cordon bleu alongside steamed veggies, rice, or salad.
- To make cleanup easier, place your chicken in a Ziploc bag or between two large sheets of parchment paper before pounding it.
- If you don’t have a meat tenderizer then you can use a rolling pin. It won’t work as well but will get the job done.
- You can substitute the Dijon mustard with stone ground mustard.
Nutrition
Calories: 1042kcal | Carbohydrates: 35g | Protein: 66g | Fat: 70g | Saturated Fat: 40g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.4g | Cholesterol: 376mg | Sodium: 1610mg | Potassium: 1011mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2341IU | Vitamin C: 3mg | Calcium: 551mg | Iron: 4mg
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