Chicken Cordon Bleu

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Ingredients:

For the Chicken Cordon Bleu:

  • 4 boneless, skinless chicken breasts
  • 4 slices Swiss cheese
  • 4 slices ham
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1/4 cup all-purpose flour
  • 2 eggs, beaten
  • 2 tablespoons olive oil or melted butter

For the Dijon Sauce:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 2 tablespoons Dijon mustard
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper, to taste

Instructions:

  1. Prepare the Chicken:
    • Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
    • Place each chicken breast between two pieces of plastic wrap and pound them to an even thickness, approximately 1/4 inch thick.
    • Lay a slice of ham and a slice of Swiss cheese on each chicken breast. Roll each breast tightly and secure with toothpicks if necessary.
  2. Bread the Chicken:
    • In a shallow dish, mix the breadcrumbs, grated Parmesan, dried thyme, dried basil, garlic powder, salt, and pepper.
    • Place the flour in another shallow dish and the beaten eggs in a third dish.
    • Coat each chicken roll in flour, shaking off any excess. Then dip into the beaten eggs and finally coat with the breadcrumb mixture, pressing gently to ensure it sticks.
  3. Bake the Chicken:
    • Arrange the breaded chicken breasts in the prepared baking dish. Drizzle with olive oil or melted butter.
    • Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked and the coating is golden and crispy.
  4. Make the Dijon Sauce:
    • Melt the butter in a small saucepan over medium heat. Add the flour and whisk continuously for about 1 minute to form a roux.
    • Gradually whisk in the milk, continuing to whisk until the sauce thickens and starts to simmer.
    • Stir in the Dijon mustard and grated Parmesan cheese. Season with salt and pepper to taste.

Serve the chicken hot with the Dijon sauce drizzled over the top.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Calories: (calories vary by serving size)