The saltiness of black forest ham, the gooeyness of Swiss cheese, the crunch of a panko coating and, of course, the creamy dijon mustard sauce, all of this rolled into the “never grows old” classic Chicken Cordon Bleu. You’ll love this recipe because it is baked not fried which lends itself to a much healthier version.
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:60 minutes
Yield:4 Extra Large Chicken Breasts 1x
4 extra large Chicken Breasts, boneless and skinless
4 chunks of Swiss Cheese, 1-inch squared x 3-inches long
8 slices thick sandwich cut Black Forest Ham
8 tablespoons Dijon Mustard
Kosher Salt and Freshly Ground Black Pepper, to taste
1/4 cup Milk
8 ounces Panko Breadcrumbs
1 tablespoon Fresh Rosemary
1 tablespoon Fresh Thyme
Creamy Dijon Mustard Sauce
4 tablespoons Butter
4 cloves Garlic, finely chopped
1/2 cup Dry White Wine
1 cup Whole Cream
6 tablespoons Dijon Mustard
1/4 teaspoon Freshly Ground Black Pepper
Sprigs of thyme for garnishment
Preheat the oven to 350°F.
Roll 2 slices of ham around each chunk of cheese.
Cut the chicken breasts by starting at the long thick side of the breast. At about a third of the way down from the top, slice parallel to the countertop to the thinner side. Be careful though not to cut through. Lay the breast open like a book.
Slice it a second time. Starting from where you left off, slice back the other direction, again parallel with the countertop without cutting through the end. Open flat. You should have three connected pieces.
Spread 2 tablespoons of dijon mustard on each opened piece of chicken and season generously with salt and pepper.
Lay one cheese chunk with ham in the middle of the chicken breast and roll it up tucking in the ends as well as you can.
Whisk together the eggs and the milk in a large shallow dish and combine the fresh herbs with the panko crumbs and place them on a plate.
Dunk the chicken breasts into the egg mixture making sure you coat it well. Roll each chicken breast into the panko crumbs making sure you cover it all over.
Place the chicken breasts into a large shallow (lightly greased) roasting pan and place in the oven.
Bake at 350°F for about 40 minutes or until the internal temperature of the chicken is at 165°F.
While the chicken is finishing baking, combine all the ingredients for the creamy mustard sauce in a medium size pan. Bring to a slow boil over medium-high heat then reduce the heat medium-low. Cook for 5 minutes or until the mixture begins to thicken. Remove from the heat and let set until ready to serve with the chicken.
When the chicken is done, turn the broiler on and broil for 2-3 minutes or until the bread crumbs are golden brown.
When ready to serve, plate the chicken and pour the creamy mustard sauce over it. Garnish it with a couple of sprigs of thyme. Serve with brown rice.
Use thicker slices of ham, probably an eighth of an inch thick in order to hold in all that melty cheese goodness.
Use a semi-hard type of cheese like Swiss for Chicken Cordon Bleu because it will hold itself together better inside the chicken breast. Choosing a softer cheese like brie, for instance, will ooze out all over the pan instead of remaining inside.
Choose extra large and thick boneless, skinless chicken breast. You will be cutting two times horizontally through each one. This will take it beyond butterflying and provide you with a large, thin piece of meat that rolls up nicely.
Slicing alone works great and proved to make the chicken breasts thin enough and large enough to roll up the ham and cheese. But if you would like, you can lay the breasts between two sheets of either parchment paper or plastic wrap and pound it thinner.
The panko breadcrumbs are more coarse and flakier than the regular tiny grain type breadcrumbs. They add a nicer crunch to the finished dish. Combining them with fresh rosemary and thyme gives it another layer of flavor.
Dunking the chicken in beaten eggs with a little bit of milk provides a layer to which the breadcrumbs will securely stick to the chicken. The chicken can get a little slippery here, so hold on to it firmly keeping the ham and cheese in place while sloshing it around in the egg mixture.
This is a great make-ahead meal. Wrap it in plastic wrap than another layer of foil and place it in the refrigerator the day before. This chicken also freezes well. Do the same in wrapping it up, but place it in the freezer instead and it will last for a good three months. When you are ready to cook it, let it thaw in the refrigerator for 24 hours, remove the wrapping and cook as the recipe calls.
You can make this Keto friendly, by leaving off the breadcrumbs and rolling the chicken breasts in the egg mixture and grated parmesan cheese.
Serving Size:1/2 Large Chicken Breast with 1/4 cup of sauce