Chicken Cordon Bleu

Cheesy Delicious Chicken Cordon Bleu

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Course: Main Course

Cuisine: American

Keyword: Homemade

Prep Time: 45

Cook Time: 30

Calories: 2015kcal

Equipment

Ingredients

2 Lrg Chicken Breasts Split into 4 cutlets
8 Slices Baby Swiss Cheese
8 Slices Deli Ham
½ tsp All-Purpose Flour
1 Lrg Egg Whisked
1 C Whole Wheat Panko Breadcrumbs
1 Salt and Pepper To taste
2 Tbsp Salted Butter
2 Tbsp All-Purpose Flour
1 ½ C Whole Milk
2 Tbsp Dijon Mustard
½ tsp Worcestershire sauce
½ C Parmesan Cheese Freshly grated

Instructions

Start by preheating your oven to 375°F (190°C). On a cutting board, lay each chicken breast and slice horizontally to make two thin cutlets. Afterward, lay a piece of plastic wrap over the top. Using a meat mallet or rolling pin, pound the chicken breasts to an even thickness of about 1/4 inch. This ensures they cook evenly and makes them easier to roll.
2 Lrg Chicken Breasts
Place two slices of Swiss cheese inside two slices of ham and fold the edges of the ham in and roll the meat and cheese into a log. Add the roll on top of each chicken breast.
8 Slices Baby Swiss Cheese, 8 Slices Deli Ham
Roll the chicken tightly, starting from the edges, fold in the sides like you did with the ham and roll the chicken into a log. Wrap the chicken in a new sheet of plastic wrap and wrap tightly.
Refrigerate for 30 minutes
Set up a breading station with two shallow plates. In the first bowl, place the flour and egg mixture and whisk together along with some salt and pepper to taste. The second bowl will contain the panko.
1/2 tsp All-Purpose Flour, 1 Lrg Egg, 1 C Whole Wheat Panko Breadcrumbs, 1 Salt and Pepper
Dredge each chicken roll first in flour egg mixture, then in the panko, ensuring an even coating. Place on a wire rack on top of a baking sheet to ensure there is good air circulation around the chicken.
Spritz the chicken with olive oil to help brown and form a nice crust. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
In a small saucepan, melt 2 tablespoons of butter over medium heat. Add 2 tablespoons of flour and whisk continuously to create a roux, cooking for about 1 minute until it’s lightly golden. Afterwards, slowly whisk in the milk, ensuring there are no lumps. Add the Dijon mustard, Worcestershire sauce, and stir until the sauce is smooth and begins to thicken, about 5 minutes. Season with salt and pepper to taste.
2 Tbsp Salted Butter, 2 Tbsp All-Purpose Flour, 1 1/2 C Whole Milk, 2 Tbsp Dijon Mustard, 1/2 tsp Worcestershire sauce, 1/2 C Parmesan Cheese

Nutrition