Chicken Cordon Bleu
Make Chicken Cordon Bleu tonight: tender chicken rolled with ham and Swiss, baked and finished with a creamy mustard-Parmesan sauce.
Ingredients
- 4 boneless skinless chicken breasts (5-6 oz each)
- 4 slices deli ham
- 4 ounces Swiss cheese (or Gruyere cheese, shredded or sliced )
- 3 tablespoons melted butter
- 1 clove garlic (minced)
- 1 cup seasoned bread crumbs
- ½ teaspoon dried thyme leaves
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ¾ cup milk
- ¼ cup white wine
- 2 teaspoons Dijon mustard
- 1 cube chicken bouillon
- ½ teaspoon Worcestershire sauce
- ¼ cup shredded Parmesan cheese
- salt and black pepper (to taste)
Instructions
Step 1: Preheat and prepare the baking dish
Preheat the oven to 350°F and prepare your rectangular rimmed baking sheet or baking dish by spraying it lightly with cooking spray or lining it with a sheet of parchment paper. This simple step sets the stage so everything you assemble later goes straight onto a clean, low-profile rectangle that will carry through to the final presentation.
Step 2: Pound and season the chicken
Place each boneless, skinless chicken breast between two pieces of plastic wrap and, with the flat side of a meat tenderizer, gently pound each to about 1/4-inch thickness. Season both sides with kosher salt and freshly ground black pepper; the thin, even chicken will cook through quickly and give you a delicate, tender texture once rolled.
Step 3: Layer ham and cheese, then roll
Top each flattened breast with a single slice of deli ham and roughly 1 ounce of Swiss (or Gruyere) cheese, centered. Roll each breast jelly-roll style so the ham and cheese are neatly enclosed, tucking the ends under as you go to form compact cylinders. Secure each roll with a toothpick so they hold their shape while being handled.
Step 4: Prepare the butter-garlic wash and seasoned crumbs
Combine the melted butter with the minced garlic in a small shallow bowl so it’s ready for brushing. In a separate bowl mix the seasoned breadcrumbs with dried thyme until the mixture is evenly speckled. These two simple bowls — glossy garlic-butter and coarse thyme-scented crumbs — create the contrast that becomes the crisp, aromatic crust.
Step 5: Brush, coat, and arrange in the baking dish
Brush each rolled chicken with the garlic-butter, then press and roll it in the breadcrumb-thyme mixture until well coated. Arrange the breaded rolls in the prepared rectangular baking dish in a single layer with a little space between them so the crust browns evenly. This is the visual milestone where raw transforms into something pre-bake and textured — the golden breadcrumbs glint with butter and the toothpicks peek out from tidy spirals.
Step 6: Bake until cooked through
Place the baking dish in the preheated oven and bake for 35–40 minutes, or until an instant-read thermometer inserted into the center registers 165°F and the crust is deep golden-brown and crisp. Remove from the oven and carefully lift out the rolls; remove the toothpicks so the finished slices will look seamless and inviting.
Step 7: Make the creamy mustard-parmesan sauce
In a small saucepan, melt butter over medium heat and stir in the flour to form a light roux, cooking for a minute. Gradually whisk in the milk and white wine a little at a time until smooth, then whisk in Dijon mustard, dissolved chicken bouillon, and Worcestershire sauce. Bring to a gentle boil while whisking, reduce heat and simmer for a minute, then remove from heat and stir in shredded Parmesan until silky. Taste and adjust with salt and pepper.
Step 8: Slice, saucing and garnish for serving
Transfer the baked rolls to a rectangular serving platter that echoes the baking dish's geometry. Slice one or two rolls crosswise to reveal the ham-and-melted-cheese spiral inside, spoon the warm creamy sauce over and around the slices so it cascades and pools slightly, and finish with a light scattering of chopped parsley and a few grinds of black pepper for contrast. Serve immediately while the cheese is molten and the crust is crisp.
Notes
- Use an instant-read thermometer to ensure the rolls reach 165°F.
- Pound chicken evenly to 1/4-inch for fast, even cooking.
- Remove toothpicks before serving for neat slices.
- Freeze unbaked rolls on a tray, then store in bags to bake later.