Chicken Cordon Bleu with Dijon Cream Sauce

Chicken Cordon Bleu with Dijon Cream Sauce

The absolute yummiest Chicken Cordon Bleu you'll have and it all comes down to having the best chicken cordon bleu sauce EVER. Tender chicken, ham, and swiss cheese rolled and lightly breaded, then baked to crispy perfection and topped with a rich, plate-licking dijon cream sauce.

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Prep Time 20

Cook Time 25

Servings: 4

Calories: 515

Ingredients Method Nutrition Notes

Ingredients

4 boneless skinless chicken breasts (pounded to even ¼-½ inch thickness)
4 slices ham
4 slices swiss cheese
2 eggs
2 tablespoons milk (or water)
⅓ cup Italian seasoned breadcrumbs ((or regular breadcrumbs + 1 ½ teaspoons Italian seasoning))
¼ cup grated parmesan cheese (see note)
2 tablespoons butter
3 tablespoons butter
3 tablespoons flour
2 cups milk
3 tablespoons dijon mustard
1 teaspoon garlic powder
⅓ cup shredded parmesan cheese
salt and pepper to taste

Method

Prepare the chicken
Prepare the sauce

Nutrition

Serving: 1gCalories: 515kcalCarbohydrates: 21gProtein: 50gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 215mgSodium: 1088mgPotassium: 400mgFiber: 1gSugar: 9gVitamin A: 200IUCalcium: 250mgIron: 1.5mg

Notes

Ensure your chicken is cooked to an internal temperature of 165°F for safety; the meat should be firm and juices should run clear.
To keep the chicken moist, avoid cutting into it until it has rested for about 5 minutes after baking; this helps retain the juices.
If you want an extra creamy sauce, whisk the Dijon mustard into the milk before adding it to the roux to prevent clumping.
For a quicker prep time, use pre-sliced deli ham and cheese instead of whole slices; this will speed up assembly without sacrificing flavor.
Leftovers can be stored in the fridge for 3-4 days; reheat gently in the oven at 350°F to keep the chicken tender and the sauce velvety.

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