Ingredients

1/2 cup panko breadcrumbs (for Super Easy) or 1 cup panko breadcrumbs (for Quick Dredge)

Oil spray

2 small chicken breasts (around 6-7oz/180-210g each)

Salt and pepper

4 slices Swiss cheese

4 to 6 slices ham (about 2.5oz/75g)

3 tbsp mayonnaise

1 1/2 tbsp Dijon mustard

1 egg

2 tsp plain flour

1 1/2 tbsp butter

1 1/2 tbsp flour

1 1/4 cups milk

2 tbsp Dijon mustard

3 tbsp Parmesan cheese, finely grated

Instructions

Step 1: Preheat the oven to 200°C (390°F) for a standard oven or 180°C (350°F) for a fan oven.

Step 2: Spread the panko breadcrumbs on a baking tray and spray them lightly with oil. Bake for 3 minutes or until they turn light golden. Remove from the oven and scrape into a bowl immediately.

Step 3: Cut a pocket into each chicken breast by slicing horizontally, careful not to cut all the way through.

Step 4: Fold the Swiss cheese slices in half and place two pieces inside each chicken pocket. Add ham slices as well. Close the pockets and secure with two toothpicks each. Season with salt and pepper.

Step 5: For the Super Easy Method, mix mayonnaise, Dijon mustard, salt, and pepper in a bowl. Spread this mixture over the top and sides of the chicken breasts (avoid the underside).

Step 6: Sprinkle the panko crumbs over the coated chicken, pressing them gently to stick. Spray the chicken with oil.

Step 7: For the Quick Dredge Method, whisk together the egg and 2 tsp plain flour. Dip each stuffed chicken breast into the egg mixture, then coat thoroughly with panko breadcrumbs. Place on a baking tray and spray with oil.

Step 8: Bake the chicken in the preheated oven for 25 to 30 minutes or until golden brown and fully cooked. Remove toothpicks before serving.

Step 9: To prepare the Dijon Cream Sauce, melt butter in a small saucepan over medium heat. Stir in 1 1/2 tbsp flour and cook for 1 minute.

Step 10: Gradually add half the milk while whisking to blend the flour mixture smoothly.

Step 11: Add the remaining milk, 2 tbsp Dijon mustard, and grated Parmesan cheese. Continue cooking for about 3 minutes, whisking constantly until the sauce thickens. It will firm up more as it cools.

Step 12: Remove from heat, season with salt and pepper to taste, and serve the sauce alongside the chicken.

Tips & Variations

Use cooked ham or prosciutto for a more intense flavor in the filling.

For extra crispiness, use fresh panko breadcrumbs and spray oil generously before baking.

You can substitute Swiss cheese with Gruyère or mozzarella for a different twist.

Double the Dijon in the cream sauce if you prefer a stronger mustard flavor.

FAQs

Can I freeze Chicken Cordon Bleu?

Yes, you can freeze the cooked chicken. Wrap each piece tightly in foil or plastic wrap and place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating in the oven.

How do I know when the chicken is cooked through?

The chicken is fully cooked when the internal temperature reaches 165°F (74°C), and the juices run clear when pierced with a knife. The golden brown exterior is also a good indicator.