- 4 boneless skinless chicken breasts 6 oz each
- salt and pepper to taste
- 4 slices deli ham thick sliced, or more if using thin sliced
- 8 ounces Swiss cheese sliced
- 1/2 cup all purpose flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 large eggs
- 2 cups panko breadcrumbs
Dijon Cream Sauce
- 2 Tablespoons unsalted butter
- 2 Tablespoons all purpose flour
- 2 cups whole milk
- 2 Tablespoons Dijon mustard
- 1/2 cup Swiss cheese shredded, optional
- fresh chopped parsley optional as garnish
Things You’ll Need
- Kitchen mallet
- Baking sheets
- Mixing bowls
- Place each chicken breast between two sheets of plastic wrap and use a mallet to flatten the chicken breast no more than 1⁄2” thick.
- Remove the plastic and season the chicken breast with salt and pepper. Place a ham slice(s) to cover the chicken breast. Cover with slices of swiss cheese.
- Slowly, roll up the chicken breast, using the under layer of plastic wrap to keep the contents inside and compact. Wrap the plastic wrap completely around the chicken breast to keep it in place.
- Place the wrapped chicken breasts in the refrigerator for at least 30 minutes to set their shape.
- Meanwhile, prepare a dredging station. Place 1⁄2 cup flour, 1⁄2 teaspoon onion powder, 1⁄2 teaspoon garlic powder, 1⁄2 teaspoon black pepper, and 1⁄2 teaspoon salt in a shallow bowl. Stir to combine.
- In a second bowl, whisk the two eggs.
- In a third bowl, place the panko crumbs.
- Preheat oven to 350°F.
- Remove the chicken breast from its plastic wrap. Dredge by placing each side of it into the flour mixture, then coat it in the egg mixture, and finally coat it in the panko.
- Set the breaded chicken breasts onto a foil or parchment-lined baking sheet.
- Bake for 30-40 minutes or until the internal temperature registers 165°F. (Cook time will vary depending on the size/thickness of the chicken breasts.
- Prepare the dijon cream sauce by melting the butter in a saucepan. Whisk in the flour and then slowly add the milk, whisking until the mixture is smooth. Cook over medium heat, stirring constantly until the mixture begins to thicken. Stir in mustard and swiss cheese (if using). Pour dijon sauce over baked chicken as desired.
- Garnish with freshly chopped parsley and serve immediately.
Expert Tips & FAQs
- Depending on the size of your chicken breasts, you may need to slice them in half first to get them to be 1/2 inch thick after pounding. We used 6 oz boneless skinless chicken breasts (each) without the need to slice them in half first. You don’t want large mounds of chicken cordon bleu, this dish is known for its thin, rollable chicken.
- There are a variety of ham and swiss options available. I requested a thick cut ham sliced at the deli counter. If you’d like to use thinner slices, you will need 2-4 per chicken breast. Swiss cheese can be purchased in larger slices from the deli as well – thick or thin.
- Some cheese may ooze from the chicken at the end of the bake time. Try to contain as much of it as possible within the wrapped chicken.
- Wrapping the rolled chicken breasts with plastic wrap and allowing them to set for 30 minutes does help them hold their shape while dredging and baking. You can also prepare them up to 12 hours in advance of cooking them.
- Swiss or parmesan cheese add a little more flavor to the dijon cream sauce, but they are optional. Be sure to use freshly grated cheese so that it melts into the sauce smoothly.
- Panko breadcrumbs are crunchy and hold up well. You can also use seasoned breadcrumbs for more flavor.
Serving: 1serving | Calories: 828cal | Carbohydrates: 44g | Protein: 63g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 278mg | Sodium: 979mg | Potassium: 865mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1129IU | Vitamin C: 1mg | Calcium: 862mg | Iron: 4mg