Baked chicken cordon bleu is a classic dish that is so well-loved for a reason. Ham and Swiss cheese are wrapped up in a chicken cutlet, coated in breadcrumbs and baked to perfection. It’s crunchy, it’s creamy, it’s cheesy, what more could you want? It’s also pretty easy to make and this lower fat version is baked in the oven instead of pan-fried. We toasted the breadcrumbs first for color and flavor without extra oil.
It’s origins come from Switzerland, but it came into its own in America in the 60s when roulades were all the rage.
- For the chicken:
- 1 cup panko bread crumbs
- 1 tablespoon butter (melted)
- 1 teaspoon garlic powder
- 1 teaspoon fresh thyme leaves
- 2 chicken breasts
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 slices swiss cheese
- 8 slices baked ham
- 3 tablespoons mayonnaise
- 2 tablespoons dijon mustard For the sauce:
- 6 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon garlic (minced)
- 4 ounces cream cheese
- ½ cup water
- 1 tablespoon chicken bouillon
- 1 cup heavy cream
- 1 teaspoon dijon mustard
- ½ teaspoon ground black pepper
- ¼ cup parmesan cheese
Gather the ingredients.
Preheat the oven to 400F.
Toss the bread crumbs with the butter, garlic powder, and thyme. Spread them on a parchment lined baking sheet.
Bake the breadcrumbs for 5 minutes, shaking the pan every minute until the breadcrumbs are browned.
Butterfly each chicken breast. You will now have four pieces.
Pound each piece of chicken into a thin sheet.
Season the chicken with the salt and pepper. Take one piece and lay it flat. Add a slice of swiss cheese and two slices of ham.
Roll the chicken into a log or simply fold in half. Try to tuck the ham and cheese into the chicken as much as you can.
Whisk together the mayonnaise and dijon mustard. Slather it over the chicken, coating it on all sides.
Press the toasted bread crumbs onto the chicken to completely coat.
Place on a parchment lined baking sheet or a buttered casserole dish and bake at 400 for 20 minutes or until the internal temperature reaches 165F.
While the chicken is baking, prepare the sauce.
Prepare the sauce.
Gather your ingredients.
Melt the butter in a saucepan over medium heat. Once its melted whisk in the flour and cook for 2 minutes on low heat.
Add the garlic and cream cheese. Cook until the cream cheese has melted. Add in the chicken bouillon, water, and cream and cook, stirring frequently until the sauce is hot and has thickened. Whisk in the dijon mustard, pepper, and the parmesan cheese.
Remove the chicken from the oven once it is golden brown, cheese is oozing and the internal temperature is 165F.
Spoon the sauce over the cooked chicken and serve immediately.
What sides can you serve with chicken cordon bleu?
- There’s tons of great sides for chicken cordon bleu!
Serve the dish over pasta, with lots of extra creamy sauce of course.
- Rice pilaf
- Baked potatoes
- Mashed Potatoes
- Sauteed broccoli or asparagus
What kind of wine pairs best with chicken cordon bleu?
- Chardonnay pairs best with chicken cordon bleu. The oakiness compliments the Swiss cheese nicely and won’t overpower the richness of the creamy white sauce.
- A dry sauvignon blanc will also work nicely.
- If you are a red wine drinker, choose a dry pinot noir.