Creamy Chicken Cordon Bleu
Indulge in the ultimate comfort food with Creamy Chicken Cordon Bleu, a decadent twist on the classic dish that's perfect for a family dinner or a special occasion. Tender chicken breasts are stuffed with savory slices of ham and melty Swiss cheese, then coated in a golden breadcrumb crust for a satisfying crunch. Baked to juicy perfection, this dish is elevated with a rich and velvety Parmesan-Dijon cream sauce that adds an extra layer of indulgence. With just a touch of prep and a seamless combination of skillet and oven cooking, this recipe is as approachable as it is impressive. Perfectly portioned for four servings, this elegant dinner will turn any mealtime into a gourmet experience.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 4 slices Swiss cheese
- 4 slices Thinly sliced ham
- 0.5 cups All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 pieces Eggs
- 1 cup Breadcrumbs
- 2 tablespoons Butter
- 1 cup Heavy cream
- 1 tablespoon Dijon mustard
- 0.25 cups Parmesan cheese, grated
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Lay a chicken breast flat on a cutting board. Using a sharp knife, slice it horizontally to create a pocket, being careful not to cut all the way through.
Stuff each chicken breast with one slice of Swiss cheese and one slice of ham. Secure with toothpicks if necessary.
Set up a breading station with three shallow bowls. In the first bowl, mix the flour, salt, and black pepper. In the second bowl, beat the eggs. In the third bowl, place the breadcrumbs.
Coat each stuffed chicken breast in the flour mixture, dip it in the beaten eggs, and then coat it evenly in breadcrumbs.
Heat the olive oil in a large, ovenproof skillet over medium heat. Add the butter and let it melt. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).
While the chicken bakes, prepare the creamy sauce. In a small saucepan, heat the heavy cream over medium heat. Stir in the Dijon mustard and grated Parmesan cheese. Cook for 4-5 minutes, stirring constantly, until the sauce is smooth and slightly thickened.
Remove the chicken from the oven and let it rest for 5 minutes. Remove any toothpicks.
Serve the chicken cordon bleu hot, drizzled with the creamy sauce. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
3669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.7 g | 250% | |
| Saturated Fat | 86.8 g | 434% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 1373 mg | 458% | |
| Sodium | 7298 mg | 317% | |
| Total Carbohydrate | 135.8 g | 49% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 11.7 g | ||
| Protein | 309.6 g | 619% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 1496 mg | 115% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 668 mg | 14% | |
*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.
