Chicken Cordon Bleu

A classic old-school dinner that’s packed with flavor! This dish features tender, juicy chicken wrapped in crispy breadcrumbs, stuffed with savory ham and melted cheese, and enhanced with a touch of Dijon mustard. It’s then finished with a rich and creamy Dijon sauce for the perfect balance of flavors.

There are several ways to prepare this timeless favorite. The traditional method involves butterflying a chicken breast, stuffing it with ham and cheese, coating it in breadcrumbs after an egg wash, and frying it to golden perfection. My version is a bit lighter—I roll the chicken first, then the egg wash, pan-fry it in a little oil, and finish it in the oven.

No matter how you prepare it, this dish is a comforting classic that’s sure to please!

Ingredients (Serves 4)

• 4 thin chicken cutlets (pounded to 1/8 inch thick)

• 2 large eggs (beaten)

• Dijon mustard (for spreading on chicken)

• 1/2 tsp granulated onion (or onion powder)

• 1/2 tsp granulated garlic (or garlic powder)

• 1/2 tsp dried parsley (adds flavor and color)

• 1/2 tsp kosher or sea salt

• 1/2 tsp black pepper (freshly ground for best flavor)

• 4 slices of ham (thinly sliced for easy rolling)

• 4 slices of Swiss cheese (or your preferred cheese)

• 1 cup panko breadcrumbs (for a crispy coating)

• 1 tbsp melted butter (enhances crispiness and flavor)

• 8 toothpicks (to secure the rolled chicken)

• Oil for sautéing (such as olive or vegetable oil, for pan-frying)

Instructions

1. Prepare the seasoning: In a small bowl, combine the granulated onion, granulated garlic, dried parsley, salt, and black pepper. Stir to mix evenly.

2. Prepare the breadcrumbs: In a separate bowl, mix the panko breadcrumbs with the melted butter until well combined.

3. Prepare the egg wash: Beat the eggs in a shallow bowl and set aside.

4. Assemble the chicken:

   • Lay the chicken cutlets flat on a cutting board.

   • Spread a thin layer of Dijon mustard over each cutlet.

   • Sprinkle the seasoning mix evenly over the mustard.

   • Place one slice of ham on top of each cutlet, followed by a slice of Swiss cheese.

   • Tightly roll each chicken cutlet from bottom to top and secure with two toothpicks.

5. Coat the chicken:

   • Dip each rolled chicken breast into the beaten egg, turning to coat all sides.

   • Roll the chicken in the panko mixture, pressing gently to ensure an even coating.

6. Chill the chicken: Place the breaded chicken rolls in the refrigerator for 1 hour to help them set.

7. Bring to room temperature: Remove the chicken from the refrigerator and let it sit at room temperature for 20 minutes before cooking.

8. Preheat the oven: While the chicken is resting, preheat the oven to 400°F (200°C).

9. Sear the chicken:

   • Heat 2 tablespoons of oil in a skillet over medium heat.

   • Add the chicken rolls to the skillet (they should sizzle upon contact).

   • Sear for 3-4 minutes per side until golden brown, turning to ensure even browning on all sides.

10. Bake the chicken: Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the internal temperature reaches 165°F (75°C).

11. Rest and serve: Remove the chicken from the oven and let it rest for 5 minutes before serving.