Baked Chicken Cordon Bleu (Print Version)
# Ingredients:
→ Chicken Rolls
01 -
4 medium chicken breasts (6-7 oz. each)
02 -
8 slices (12 ounces) deli-sliced Black Forest ham (such as Boars Head)
03 -
1 1/4 cups Swiss Gruyere cheese, freshly shredded
04 -
Toothpicks for holding rolls together
05 -
Optional parsley for sprinkling
→ Panko Breading
06 -
1 1/4 cups panko breadcrumbs
07 -
1/3 cup Parmesan cheese, freshly grated
08 -
1 1/2 tablespoons unsalted butter
09 -
1 teaspoon basil (dried)
10 -
1 1/2 tablespoons olive oil
11 -
1 tablespoon EACH of garlic powder, onion powder, paprika, parsley (dried)
12 -
1/4 teaspoon EACH black pepper, salt
→ Dijon Wash
13 -
2 tablespoons Dijon mustard
14 -
2 tablespoons honey
15 -
2 tablespoons olive oil
→ Dijon Cream Sauce
16 -
1 cup chicken broth (low sodium preferred)
17 -
1 tablespoon cornstarch
18 -
1 cup heavy cream (substitute with evaporated milk or a mix of half-and-half plus 1 tablespoon cornstarch)
19 -
1 tablespoon Dijon mustard
20 -
1 teaspoon dried parsley
21 -
1/2 teaspoon EACH of garlic powder, paprika, basil, onion powder
22 -
1/4 teaspoon EACH pepper, salt
# Instructions:
01 -
Set the oven to 350°F. Cover a baking sheet with a wire rack, give it a quick spray with cooking oil, and leave it on the counter for later.
02 -
Sandwich the chicken between two sheets of plastic wrap. Use the flat side of a mallet or something heavy, like a can, to pound them into 1/4-inch thick pieces. They’ll spread out a good bit!
03 -
Place 2 slices of ham over each flattened chicken piece. Add roughly 1/4 cup of shredded cheese to the middle of the ham. Make sure there's a half-inch space around the edges.
04 -
Start from the small end of the chicken and roll it up nice and tight. Fold the edges of the ham over the cheese at the end so it stays inside. Use toothpicks to keep everything secure.
05 -
Warm up 1 1/2 tablespoons of butter along with 1 1/2 tablespoons olive oil in a big pan on medium heat. Add the panko crumbs and stir till toasted golden. Let them cool in a shallow dish, like a pie pan. Once cool, blend in the Parmesan cheese and seasonings.
06 -
In another shallow dish, mix Dijon mustard, honey, and olive oil till smooth. Place one rolled chicken piece into the mixture at a time and coat it all over.
07 -
Take each coated chicken roll and press it into the panko mixture on all sides, making sure it's evenly covered. Lay the finished rolls onto the prepared baking rack with some space in between.
08 -
Bake the chicken at 350°F until it hits 160°F on an instant thermometer, about 30-35 minutes. If they're getting too dark, loosely cover with foil during the last 10 minutes. Let them rest for 5 minutes before slicing.
09 -
In the meantime, combine all the sauce ingredients in a large saucepan. Bring it to a boil, then lower the heat and let it simmer. It’ll thicken more after it’s off the heat.
10 -
Drizzle the sauce over the chicken slices and sprinkle parsley, if you’d like.
# Notes:
01 -
These stuffed chicken rolls are filled with Swiss Gruyere and ham, coated in crispy seasoned panko, and topped with a rich Dijon sauce.
02 -
STORAGE: Keep chicken in a sealed container in the fridge for 4-5 days.
03 -
TO FREEZE: Freeze before or after baking. Place rolls on a rack and freeze for 2-3 hours, ensuring they don’t stick. Wrap each tightly in plastic, then put them in a zip-top bag. Keep them frozen for up to 3 months.
04 -
TO REHEAT: Microwave: Place chicken slices in a microwave-safe dish, heat for 1 minute, then continue in 10-second bursts. Air Fryer: Lay rolls in the basket (don’t overlap), air fry for 4 minutes with the 'snack' option. Oven: Bake rolls on a rack over a sheet at 300°F for about 8 minutes.
05 -
MEAL PREP: Toast the panko and roll the chicken a day in advance (store wrapped in plastic). The sauce can be made 3 days ahead and warmed up when ready to eat.