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I've been perfecting this Chicken Cordon Bleu recipe in my kitchen for years. The combination of tender chicken golden ham and melty Swiss cheese topped with my signature Dijon cream sauce never fails to bring smiles to the dinner table. Best part? You can have this restaurant worthy dish ready in just 45 minutes.
Why You'll Love This Version
After trying countless recipes I discovered that baking instead of deep frying creates the perfect golden crust while keeping the inside juicy. My homemade Dijon cream sauce takes this dish from good to absolutely amazing. Trust me once you try this version you'll never go back to the traditional recipe.
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Let's Gather Our Ingredients
- Chicken breasts: Pounded thin for even cooking and easy rolling.
- Ham: Use thin slices of deli ham for a perfect layer of flavor.
- Swiss cheese: Adds a creamy, melty interior to the chicken rolls.
- Eggs: Mixed with water to help breadcrumbs adhere to the chicken.
- Breadcrumbs: Combine with Parmesan for a crisp coating.
- Parmesan cheese: Adds savory flavor to the breadcrumb mixture.
- Butter: For browning and flavor enhancement.
Time to Cook
- Prepare the Chicken
- Preheat oven to 400°F (200°C). Lightly grease a casserole dish. Pound chicken breasts thin, lay them flat, and top with a slice of ham and Swiss cheese. Roll tightly into bundles.
- Coat the Chicken
- Whisk eggs with water in one bowl. Combine breadcrumbs and Parmesan in another. Dip chicken bundles into the egg mixture, then coat with breadcrumbs.
- Brown the Chicken
- Heat butter in a skillet over medium heat. Brown chicken bundles for 2-3 minutes per side until golden.
- Bake the Chicken
- Transfer skillet to the oven (or use a greased casserole dish). Bake for 20-25 minutes, until chicken is fully cooked and cheese is melted.
My Secret Sauce
The magic happens when I whip up my Dijon cream sauce. In my favorite saucepan I melt butter then whisk in flour to make a roux. Slowly add milk while stirring then mix in Dijon mustard garlic powder and a good handful of Parmesan. Season it well and let it simmer until it's thick and velvety.
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Kitchen Wisdom
I learned through trial and error to wait until the chicken is completely done before slicing. Those few minutes of resting make all the difference. Take time to get a nice golden brown on the outside before baking it's worth the extra step for that perfect crust.
Prep Now Enjoy Later
Sometimes I prep several bundles on Sunday and pop them in the freezer without the breading. When I need a quick dinner I thaw them overnight add the coating and bake. The sauce keeps beautifully in the fridge for three days just warm it gently before serving.
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About That Amazing Sauce
My Dijon cream sauce has become famous among friends and family. It's worlds better than using canned soups and so simple to make. The tangy mustard perfectly balances the rich cream and that touch of Parmesan takes it over the top.
Perfect Pairings
In my house we love serving this with creamy mashed potatoes to soak up every drop of sauce. A crisp green salad on the side keeps things light. For special occasions I'll make my garlic pasta or cheesy scalloped potatoes absolutely divine.
My Best Tips
Take the time to pound your chicken evenly it makes rolling so much easier. Fresh breadcrumbs give you the crunchiest coating and always use your meat thermometer chicken's perfect at 165°F. These little details make a big difference in the final result.
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Frequently Asked Questions
- → Why pound the chicken?
- Even thickness ensures the chicken cooks evenly and makes it easier to roll. Aim for 1/4 to 1/2 inch thickness.
- → What's the best cheese to use?
- For filling, Swiss cheese works best as it melts well. For sauce, use freshly grated parmesan for smooth melting.
- → Can I make this ahead?
- You can prepare and stuff the chicken ahead, but bread just before cooking for best crispiness.
- → How do I prevent the cheese from leaking?
- Secure rolls well with toothpicks and make sure the sides are sealed when rolling.