Chicken Cordon Bleu
This easy Chicken Cordon Bleu recipe features juicy chicken, melty cheese, and crispy breadcrumbs—baked to golden perfection.
Ingredients
- For the Chicken:
- 2 large boneless skinless chicken breasts
- 4 slices ham smoked or honey-glazed
- 4 slices Swiss or Gruyère cheese
- For the Coating Choose One Method:
- Super Easy Method:
- ½ cup mayonnaise
- 2 tbsp Dijon mustard
- 1 cup panko breadcrumbs
- Quick Dredge Method:
- 1 egg
- ¼ cup flour
- 1 cup panko breadcrumbs
- Optional Mustard Cream Sauce:
- 2 tbsp butter
- 1 clove garlic minced
- 1 tbsp Dijon mustard
- ½ cup heavy cream
Instructions
- Prepare the Chicken: Cut a pocket into each chicken breast. Roll the cheese inside ham slices and stuff into the pocket. Secure with toothpicks.
- Choose Your Coating Method:
- Super Easy: Spread a mix of mayo and Dijon mustard over the chicken, then coat with panko breadcrumbs.
- Quick Dredge: Dip the chicken in flour, then egg, and finally coat with panko.
- Toast Breadcrumbs (Optional): Spread breadcrumbs on a baking sheet, spray with oil, and bake for 3 minutes at 350°F to enhance crunch.
- Bake the Chicken: Preheat oven to 400°F (200°C). Place coated chicken on a baking tray, lightly spray with oil, and bake for 25-30 minutes until golden brown. Use a meat thermometer—165°F is the perfect internal temp.
- Make the Mustard Cream Sauce (Optional): Melt butter in a pan, sauté garlic, then whisk in Dijon mustard and heavy cream. Simmer until thickened.
- Serve and Enjoy: Remove toothpicks, slice the chicken, and drizzle with mustard cream sauce. Serve with mashed potatoes, roasted veggies, or a fresh salad.
Notes
- Pre-toast breadcrumbs for a crunchier texture.
- Rolling cheese inside ham prevents it from oozing out.
- Air fryer alternative: Cook at 375°F for 12-15 minutes.
- For a casserole version, use shredded chicken, layer ham and cheese, top with breadcrumbs, and bake at 375°F for 25 minutes.