Description
This Easy Chicken Cordon Bleu recipe offers a delicious twist on the classic dish, featuring chicken breasts stuffed with Swiss cheese and ham, coated in crispy panko breadcrumbs, and baked to golden perfection. Paired with a creamy Dijon mustard sauce, this comforting meal is simple to prepare and perfect for a satisfying dinner.
Ingredients
Scale
Chicken and Coating
- 1/2 cup panko breadcrumbs (for Super Easy method) or 1 cup panko breadcrumbs (for Quick Dredge method)
- Oil spray
- 2 small chicken breasts (about 6–7 oz / 180–210 g each)
- Salt and pepper to taste
- 4 slices Swiss cheese
- 4 to 6 slices ham (about 2.5 oz / 75 g)
- 3 tbsp mayonnaise
- 1 1/2 tbsp Dijon mustard
- 1 egg (for Quick Dredge method)
- 2 tsp plain flour (for egg mixture in Quick Dredge)
Dijon Cream Sauce
- 1 1/2 tbsp butter
- 1 1/2 tbsp flour
- 1 1/4 cups milk
- 2 tbsp Dijon mustard
- 3 tbsp finely grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 200°C (390°F) for standard ovens or 180°C (350°F) if using a fan-forced oven.
- Toast Panko Breadcrumbs: Spread the panko breadcrumbs evenly on a baking tray and spray with oil. Bake for about 3 minutes or until they turn light golden. Remove from oven and immediately scrape the toasted breadcrumbs into a bowl.
- Prepare Chicken Pockets: Carefully cut a deep pocket into each chicken breast creating space for the fillings.
- Stuff Chicken: Fold each slice of Swiss cheese in half and place two pieces inside each chicken pocket. Add the folded ham slices as well. Close the pockets and secure with two toothpicks. Season the outside with salt and pepper.
- Coat Chicken – Super Easy Method: In a bowl, mix mayonnaise, 1 1/2 tbsp Dijon mustard, salt, and pepper. Spread this mixture over the top and sides of the chicken breasts (avoid the underside). Press the toasted panko breadcrumbs onto the coated chicken, then spray with oil.
- Coat Chicken – Quick Dredge Method: Whisk together one egg and 2 tsp plain flour. Dip each stuffed chicken breast into the egg mixture, then dredge thoroughly in panko breadcrumbs. Place on a tray and spray with oil.
- Bake Chicken: Place the coated chicken breasts on a baking tray and bake in the preheated oven for 25 to 30 minutes until golden brown and cooked through. Remove toothpicks before serving.
- Make Dijon Cream Sauce: In a small saucepan, melt butter over medium heat. Stir in 1 1/2 tbsp flour and cook for 1 minute to form a roux.
- Add Milk and Mustard: Gradually whisk in half of the milk until smooth, then add the remaining milk, 2 tbsp Dijon mustard, and 3 tbsp grated Parmesan cheese. Cook the sauce, whisking constantly, for about 3 minutes until thickened. It will continue to thicken as it cools.
- Season Sauce: Remove from heat and add salt and pepper to taste. Serve the warm Dijon cream sauce alongside the baked chicken cordon bleu.
Notes
- Use Swiss cheese for authentic flavor, but Gruyère or Emmental can be good substitutes.
- Regular deli ham works well; adjust quantity based on preference for a milder or stronger ham taste.
- Ensure chicken breasts are fully cooked through by checking for an internal temperature of 165°F (74°C).
- The Super Easy method provides a smoother coating using mayonnaise, while the Quick Dredge method gives a classic breaded texture.
- The Dijon cream sauce can be prepared ahead of time and gently reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-American
Keywords: Chicken Cordon Bleu, baked chicken, stuffed chicken breast, Swiss cheese chicken, ham and cheese chicken, easy chicken dinner, Dijon cream sauce
