Chicken Cordon Bleu with Sauce (Print Version)
# Ingredients:
→ For the chicken cordon bleu
01 -
4 boneless, skinless chicken breasts
02 -
8 slices Swiss cheese
03 -
4 slices thinly sliced ham
04 -
Salt and pepper to taste
05 -
2 large eggs, beaten
06 -
¾ cup all-purpose flour
07 -
¾ cup dry breadcrumbs
→ For the cordon bleu sauce
08 -
4 tablespoons butter
09 -
¼ cup all-purpose flour
10 -
1½ cups 2% milk
11 -
½ cup grated Parmesan cheese
# Instructions:
01 -
Preheat oven to 350°F. Spread breadcrumbs on a baking sheet and toast for 10 minutes, stirring at the 5-minute mark, until golden brown. Set aside to cool.
02 -
Pat chicken breasts dry and place between plastic wrap. Pound with a meat mallet or rolling pin until flattened to about ¼ inch thickness. Season both sides with salt and pepper.
03 -
Lay each flattened chicken breast flat and top with 2 slices of Swiss cheese and 1 slice of ham. Roll up tightly into a pinwheel with the filling inside.
04 -
Prepare three shallow bowls: flour in the first, beaten eggs in the second, and toasted breadcrumbs in the third.
05 -
Roll each chicken breast first in flour, then in beaten eggs, and finally in breadcrumbs, coating completely at each step.
06 -
Wrap each breaded chicken breast tightly in plastic wrap, shaping into a neat cylinder. Refrigerate for at least 30 minutes to help maintain shape during cooking.
07 -
Unwrap chicken and place on a baking tray. Bake at 350°F for 35 minutes or until chicken is cooked through and internal temperature reaches 165°F.
08 -
While chicken bakes, melt butter in a small saucepan over medium-low heat. Whisk in flour to form a paste, then gradually add milk, stirring constantly to prevent lumps. Cook until thickened.
09 -
Remove sauce from heat and stir in Parmesan cheese until melted and smooth. Slice the cooked chicken and serve drizzled with the creamy Parmesan sauce.
# Notes:
01 -
Chilling the wrapped chicken helps it hold its shape during baking - don't skip this step.
02 -
Wash your hands after handling the egg wash before touching the breadcrumbs to keep the coating clean.
03 -
If the sauce gets lumpy, strain it through a sieve and reheat gently.
04 -
The prepared chicken can be refrigerated for up to 1 day or frozen for up to 1 month before cooking.
05 -
Add a bit more milk when reheating leftover sauce to restore the proper consistency.