In this recipe, tender chicken breasts, smoky ham and swiss cheese are rolled jelly roll style and baked in the oven until the chicken is tender and juicy. To make it extra special, it’s served with a simple creamy Dijon sauce.
What You’ll Need To Make Cordon Bleu
Chicken: Choose smaller chicken breasts if possible (around 5 to 6 oz) so the rolls don’t get too big. Pound the chicken to ½-inch thick using the flat side of a meat mallet. This dish is made with chicken breasts filled with ham and Swiss cheese and then breaded and fried or baked.
It’s easy to make with simple ingredients. This recipe is oven-baked to make it easy. The Swiss cheese can be replaced with your favorite. This chicken cordon bleu recipe can be made ahead of time and baked before serving.
Ham: Thin slices of deli ham are the easiest to roll, but leftover baked ham can be used in for cordon bleu as well. If using leftover ham, it can be diced or thinly sliced. Substitute ham for prosciutto or smoked turkey if you’d like. Cheese: Swiss cheese is the traditional choice for cordon bleu. Swap out the Swiss for provolone (slightly tangy) or even cheddar cheese! Breadcrumbs: I prefer the finer crumbs of seasoned breadcrumbs for a light, even coating. You can replace it with seasoned Panko breadcrumbs or use a combination.
Chicken Cordon Bleu Sauce
This cordon bleu sauce recipe is an easy homemade Dijon cream sauce. It’s simple to make with of Dijon mustard, Worcestershire sauce, and parmesan cheese. To make bread crumbs, run dry bread through a food processor. If you have regular bread crumbs or Panko crumbs, they can be seasoned by adding 1/4 teaspoon each of garlic powder, onion powder, and salt. Stir in 1/2 teaspoon parsley and a pinch of oregano. Not only does this sauce pair well with my chicken cordon bleu recipe, it’s also great on veggies.
How to Prepare Chicken for Rolling
If the chicken breast is really thick, you can butterfly it open before pounding. Be firm but gentle when pounding so the chicken thins out but doesn’t get damaged or fall apart.
How to Make Chicken Cordon Bleu
Voila! A fancy restaurant meal that really is easy to make at home. I love to serve Chicken Cordon Bleu with a fresh side and either mashed potatoes or rice. Add steamed or roasted vegetables like broccoli, green beans, or asparagus.
Storage and Leftovers
Store leftover chicken cordon bleu in an airtight container in the fridge for up to 4 days. Roll and dredge the chicken breasts according to the recipe below. Place them on a wire rack on top of a baking sheet and lightly cover with plastic wrap. Store the prepared cordon bleu in the refrigerator for up to 24 hours. Bake as directed, adding 5 minutes to the baking time. Reheat in the microwave to heat it through and then lightly pan fry it to crisp the outside. Leftover cordon blue can also be reheated in the air fryer at 320°F for 13-18 minutes.
Savory Stuffed Chicken
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More Cordon Bleu-Inspired Meals
Cordon Bleu Casserole – No cream of anything soup in this! Grilled Chicken Cordon Bleu – Summertime favorite! Chicken Cordon Bleu Soup – Easy, dreamy, creamy!
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