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chicken cordon bleu on a plate with sauce on top and green peas on the side.
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5 from 4 votes

Chicken Cordon Bleu

This easy recipe for chicken cordon bleu takes thin chicken breast that’s stuffed with ham and cheese and coated with breadcrumbs and turns it into a comfort food classic. A great meal to have on a regular weeknight or when you’re entertaining guests!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: American, French
Servings: 4 servings
Calories: 592kcal

Ingredients

  • 2 chicken breasts
  • 4 slices ham
  • 1/4 cup gouda or 4 slices of swiss cheese
  • 1 tbsp dijon mustard
  • 2 eggs
  • 1/2 cup all purpose flour
  • 1 cup bread crumbs
  • salt and pepper to taste

Dijon Parmesan Sauce

  • 2 tbsp butter
  • 2 tbsp all purpose flour
  • 1 clove garlic
  • 1 1/2 cups whole milk
  • 2 tbsp dijon mustard
  • 1 tbsp spicy mustard
  • 1/4 cup parmesan cheese
  • 1 tsp chives
  • salt to taste

Instructions

  • Wrap the chicken breasts with plastic and pound it to about 1/4 inch thickness. Season the chicken on both sides with salt and pepper.
  • Smear dijon mustard on only one side of each chicken breast. Place the ham and cheese on top of the chicken breast, enough to cover the top surface of the chicken.
  • With the plastic underneath the chicken breasts, roll the chicken breasts starting from the longer end. Refrigerate the chicken for 15 minutes.
  • Heat some frying oil in a large skillet. Remove the plastic from the chicken and secure the chicken breasts with toothpicks.
  • Coat the chicken in all-purpose flour, removing any excess flour. Dip the chicken in the beaten eggs and then coat the chicken in the breadcrumbs.
  • Fry the chicken for 1-2 minutes on each side and then bake for 12-15 minutes or until done. Remove the toothpicks.
  • To make the sauce, melt some butter in a small skillet. Stir in the garlic and cook for 10 seconds. Add the all-purpose flour and cook for an additional 40 seconds.
  • Add the milk and whisk continuously until it is lump-free. Add the dijon mustard, parmesan cheese, chives, and season with salt. Pour the sauce over the chicken and enjoy!

Video

Notes

  • It’s important to refrigerate the chicken before cooking as it will help everything hold together when it's being fried in the skillet. 
  • When making the sauce, add the flour very slowly to prevent any lumps in the sauce. 
  • For best results, pound the chicken breast until it is ¼ inch thick. This will ensure that it cooks evenly. 
  • Make sure your cooking oil has a high smoke point to prevent the chicken from burning on the outside. Vegetable oil, canola or avocado have high smoke points. 
  • Use a meat thermometer to ensure that your chicken is cooked through completely at 165 degrees F.

Nutrition

Calories: 592kcal | Carbohydrates: 40g | Protein: 47g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 214mg | Sodium: 1154mg | Potassium: 744mg | Fiber: 2g | Sugar: 6g | Vitamin A: 595IU | Vitamin C: 1.6mg | Calcium: 336mg | Iron: 3.5mg