Description

This Chicken Cordon Bleu is a classic, elegant dish made with tender chicken breasts stuffed with savory melted Swiss cheese, coated in crispy breadcrumbs, and baked to golden perfection. Finished with a creamy Dijon parmesan sauce, this comforting recipe is perfect for family dinners or special occasions.

Ingredients

4 boneless skinless chicken breasts
4 slices Swiss cheese
1 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil or melted butter

Optional Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon Dijon mustard
1/4 cup grated parmesan cheese
Salt, to taste
Black pepper, to taste

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Instructions

Preheat the oven:
Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
Flatten the chicken:
Place each chicken breast between two sheets of plastic wrap and pound gently until about 1/4 inch thick.
Add the filling:
Place one slice one slice of Swiss cheese on each flattened chicken breast.
Roll the chicken:
Carefully roll the chicken tightly, tucking in the sides, and secure with toothpicks if necessary.
Prepare the coating:
Arrange three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder, paprika, salt, and black pepper.
Bread the chicken:
Dip each rolled chicken piece first into the flour, then into the egg, and finally coat with the seasoned breadcrumbs.
Bake:
Place the breaded chicken rolls in the prepared baking dish and drizzle with olive oil or melted butter.
Cook:
Bake for 30–35 minutes or until the chicken is cooked through and the coating is golden brown.
Prepare the sauce (optional):
Melt butter in a saucepan over medium heat. Stir in the flour and cook for about 1 minute. Gradually whisk in the milk and cook until thickened.
Finish the sauce:
Stir in Dijon mustard and parmesan cheese. Season with salt and black pepper.
Serve:
Remove toothpicks, slice the chicken if desired, and serve with the warm sauce.

Notes

Pound the chicken evenly to make rolling easier and ensure even cooking.Secure the rolls with toothpicks if needed to prevent the filling from leaking.For extra crispiness, briefly sear the breaded chicken in a skillet before baking.Let the chicken rest for a few minutes before slicing.The creamy Dijon sauce adds extra richness but is optional.