New Chicken Cordon Bleu
Elevate your dinner table with this upgraded take on a classic: New Chicken Cordon Bleu. This recipe offers a modern twist on the beloved dish, featuring tender chicken breasts rolled with savory ham and melty Swiss cheese, then coated in crispy panko breadcrumbs for an irresistibly crunchy exterior. Oven-baked to golden perfection and topped with a rich and creamy Dijon-Parmesan sauce, this meal strikes the perfect balance of indulgence and elegance. With straightforward preparation and just the right blend of textures and flavors, this updated Cordon Bleu is ideal for both weeknight dinners and special occasions. Serve with a side of roasted vegetables or a crisp green salad for a complete, show-stopping meal.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 4 slices Thinly sliced ham
- 4 slices Swiss cheese
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.5 cups All-purpose flour
- 2 large Eggs
- 1.5 cups Panko breadcrumbs
- 2 tablespoons Vegetable oil
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour (for sauce)
- 1 cup Chicken broth
- 0.5 cups Heavy cream
- 1 tablespoon Dijon mustard
- 0.25 cups Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Place each chicken breast between two pieces of plastic wrap and pound to an even 1/4-inch thickness using a meat mallet.
Season both sides of the chicken breasts with salt and pepper.
Place one slice of ham and one slice of Swiss cheese on each chicken breast. Roll the chicken tightly, starting at the shorter end, and secure with toothpicks or kitchen twine.
Place the flour in a shallow dish. In another shallow dish, beat the eggs. In a third shallow dish, add the panko breadcrumbs.
Dredge each chicken roll in the flour, then dip in the eggs, and finally coat in the breadcrumbs, pressing lightly to adhere.
Heat vegetable oil in a large oven-safe skillet over medium-high heat. Add the chicken rolls and cook until golden brown on all sides, about 4 minutes per side.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is fully cooked 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.
Slowly whisk in the chicken broth and bring to a simmer. Cook until slightly thickened, about 3 minutes.
Stir in the heavy cream, Dijon mustard, and parmesan cheese. Cook for an additional 2 minutes, stirring constantly, until smooth and creamy.
Remove the chicken rolls from the oven and let them rest for 5 minutes. Remove any toothpicks or twine.
Serve the chicken rolls topped with the creamy Dijon sauce, and garnish with fresh parsley if desired.
Nutrition Facts
Calories |
927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 1662 mg | 72% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 3.8 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 312 mg | 24% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 750 mg | 16% | |
*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.
