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Sometimes you just need a classic dinner on a cozy Sunday night. This Baked Chicken Cordon Bleu is easy to make, and we like it best topped with a spoonful of easy dijon cream sauce. This is an easy weeknight chicken dinner with leftovers that will go fast!
Chicken Cordon Bleu- Make it healthier by baking it!
We like to bake our chicken cordon bleu– it is healthier, and with a delicious dredge made of dijon mustard and eggs, it is just as juicy and tastes so much more ‘clean’. To start, use a meat tenderizer to pound 2 chicken breasts. You can also use precut fillets, but I find using full size chicken breasts, filleting them in half and then pounding them yields a thicker, juicier result.
I like to tenderize my chicken by filleting them in half, and using a heavy steel meat tenderizer.I place the chicken between 2 pieces of plastic wrap and pound them until they are about 1/4 inch, and almost doubled in width. Next, put together your dredge (eggs + dijon + salt and pepper) and panko crumbs (panko crumbs + granulated garlic) and set aside.
Place ham and Swiss on top of the chicken, then roll it up.
I like to use 1 slice of double rolled ham in between 2 pieces of Swiss- it makes it extra creamy and keeps things in place nicely! After that, holding the chicken tightly so it doesnt unravel, coat chicken in egg mixture, then in panko crumbs. Place the ‘seam’ of the chicken roll downwards onto a pan sprayed with nonstick spray.
While the chicken is baking, whip up a batch of dijon cream sauce to top the chicken with.
The recipe for the cream sauce comes from this recipe– this version just makes a smaller batch to top our chicken cordon bleu with.
After the chicken bakes, allow for it to cool for 10 minutes or so, then when ready to serve, spoon a dollop of mustard cream sauce…serve it and enjoy!
If you need some ideas on what to serve with this- I recommend a salad. This dish already has cheese and panko coating, so I find it pairs well with a delicious and fresh side full of veggies.
- Autumn Salad with Roasted Sweet Potatoes and Maple Cider Vinaigrette
- Italian Chopped Salad
- Chickpea Salad
- Strawberry Spinach Salad
If you are looking for other recipes similar to this, here’s a few of our favorites. We are huge fans of anything with baked chicken around here.
- Honey Glazed Chicken with Sweet Potatoes
- Mediterranean Chicken
- Creamy Skillet Chicken with Mushrooms and Orzo
- Chicken in White Wine Sauce
- Roasted Lemon Chicken with Rosemary and Potatoes
Cheers to easy and delicious winner winner chicken dinners! Kathi and Rachel
Baked Chicken Cordon Bleu
An easy recipe featuring a delicious and quick dijon cream sauce!
5 from 14 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 4 people
Author: Kathi & Rachel
Ingredients
- 2 boneless skinless chicken breasts (filet in half yielding 4 pieces total)
- 4 slices swiss cheese
- 4 slices deli ham
Dredge
- 2 eggs
- 2 tbsp dijon mustard
Coating
- 1 cup panko breadcrumbs (use almond flour if low carb)
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp granulated garlic
Mustard Cream Sauce Topping (Optional)
- 1 tbsp all purpose flour
- 1 tbsp butter
- .5 cup chicken stock
- .25 cup heavy whipping cream
- 2 tbsp dijon mustard
Instructions
Preheat oven to 375 degrees farenheit. Coat either a 9x13 casserole dish or a foil lined cookie sheet with nonstick spray and set aside.
Combine dredge ingredients in a medium sized bowl. Whisk well with fork until thick. Set aside.
Combine coating ingredients, stir to combine and set aside.
Filet chicken breasts in half, creating 4 breast fielts. Place chicken between 2 layers of plastic wrap and pound with meat tenderizer (or rolling pin if you don't have one).
Place swiss cheese and ham onto breast filets, and roll tightly. Coat rolled chicken breast/ham/cheese in dredge, and then in panko, then place seamside down onto casserole dish/cookie sheet. Bake for 25-30 minutes, or until a meat thermometer reads 165 degrees internally at the thickest point of the chicken.
Mustard Cream Sauce Topping
In a small or medium sauce pan, melt butter. on medium heat. Add flour, creating a roux. Once mixture is a light golden brown, add chicken stock, dijon, heavy cream and whisk, reducing heat to low. Once thickened, sesaon to taste. Spoon over chicken as desired.
Nutrition
Calories: 365kcal | Carbohydrates: 14g | Protein: 40g | Fat: 16g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 1305mg | Potassium: 612mg | Fiber: 1g | Sugar: 1g | Vitamin A: 302IU | Vitamin C: 1mg | Calcium: 190mg | Iron: 2mg
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