Chicken Cordon Bleu Over Rice
Savor the classic elegance of Chicken Cordon Bleu Over Rice—a dish that's as impressive as it is comforting. Tender chicken breasts are pounded thin, wrapped around slices of salty ham and melty Swiss cheese, then breaded and baked to golden perfection. Each flavorful roll is sliced into medallions and served atop a bed of fluffy white rice, creating a hearty base for soaking up the rich, creamy Dijon sauce prepared with butter, chicken broth, and a delicate hint of mustard. This easy yet refined recipe combines crispy textures, indulgent fillings, and a tangy finish, making it perfect for a family dinner or special occasion. Ready in just an hour, it’s a show-stopping meal that brings gourmet flair to your table. Keywords: chicken cordon bleu recipe, baked chicken cordon bleu, creamy Dijon sauce, chicken and rice dinner, elegant chicken recipes.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 4 slices Thinly sliced ham
- 4 slices Swiss cheese
- 0.5 cups All-purpose flour
- 2 large Eggs
- 1 cup Plain breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 cup Milk
- 2 tablespoons All-purpose flour (for sauce)
- 2 teaspoons Dijon mustard
- 1 cup Chicken broth
- 4 cups Cooked white rice
Instructions
Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper or lightly grease it.
Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet, pound the chicken to an even thickness of about 1/4 inch.
Lay a slice of ham and a slice of Swiss cheese on top of each flattened chicken breast. Roll each chicken breast tightly, starting from the shorter end, and secure with toothpicks.
Set up a breading station: place the flour on one plate, beat the eggs in a shallow bowl, and spread the breadcrumbs on another plate. Season the flour with salt and pepper.
Dredge each chicken roll in the flour, then dip it into the beaten eggs, and finally coat it in breadcrumbs. Ensure each roll is evenly coated.
Heat olive oil in a large skillet over medium heat. Sear each chicken roll for 2-3 minutes on each side until golden brown. Transfer the rolls to the prepared baking dish.
Bake the chicken rolls in the preheated oven for 20-25 minutes, until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
While the chicken is baking, prepare the sauce: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to create a light roux.
Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens. Stir in the Dijon mustard and season with salt and pepper to taste.
Warm the cooked rice and divide it among four plates.
Remove the toothpicks from the chicken rolls and slice them into medallions, if desired. Arrange the chicken atop the rice, and spoon the Dijon sauce over the top.
Serve immediately and enjoy!
Nutrition Facts
Calories |
3888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.8 g | 150% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 1151 mg | 384% | |
| Sodium | 8059 mg | 350% | |
| Total Carbohydrate | 346.1 g | 126% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 25.2 g | ||
| Protein | 335.0 g | 670% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1840 mg | 142% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 3517 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
