Name: Chicken Cordon Bleu
Total time: 60 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 whole boneless skinless chicken breasts; 4 slice deli ham; 4 slice swiss cheese; 3 tbsp dijon mustard; 1/3 cup all-purpose flour; 2 large eggs; 1 cup panko breadcrumbs; 2 tbsp parmesan cheese; 4 tbsp butter; 1 tsp paprika; 1 tsp garlic powder; to taste salt; to taste black pepper; 1 medium shallot; 1/2 cup chicken broth; 1/2 cup heavy cream; 2 tbsp fresh parsley

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590 cal53g protein21g carbs33g fat1050mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch60 min activeShortcut40 min active

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Chicken Cordon Bleu

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Comfort Food60 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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boneless skinless chicken breastsabout 6 oz each4 whole

deli hamthinly sliced4 slices

swiss cheesesliced4 slices

dijon mustarddivided: 2 tbsp for the chicken, 1 tbsp for the sauce3 tbsp

all-purpose flour1/3 cups

eggsbeaten2 large

panko breadcrumbs1 cup

parmesan cheesefinely grated2 tbsp

butterdivided: 3 tbsp melted for the crust, 1 tbsp for the sauce4 tbsp

paprika1 tsp

garlic powder1 tsp

saltto taste

black pepperto taste

shallotminced1 medium

chicken broth1/2 cups

heavy cream1/2 cups

fresh parsleyGarnishchopped2 tbsp

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

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Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Heat the oven to 400°F. Set a wire rack on a baking sheet and spray or brush the rack lightly with oil so the chicken won't stick.

2Slice each chicken breast horizontally almost all the way through and open it like a book. Cover with plastic wrap and pound to about 1/4 inch thick. Season both sides with salt and pepper.

3Brush the inside of each breast with 1/2 tbsp Dijon (2 tbsp total). Lay a slice of ham and a slice of swiss on top, folding them to fit inside the edges of the chicken.

4Roll each breast up snugly, tucking in the sides as you go, and secure the seam with toothpicks if needed.

5Set up three shallow dishes: flour mixed with the paprika, garlic powder, and a pinch of salt in the first; beaten eggs in the second; panko tossed with parmesan and the 3 tbsp melted butter in the third.

6Dredge each roll in the seasoned flour and shake off the excess. Dip in the egg, then press firmly into the buttered panko until fully coated.

7Set the rolls seam-side down on the rack. Bake 30 to 35 minutes, until the crust is deep golden and the chicken reads 165°F in the center.

8While the chicken rests, melt the remaining 1 tbsp butter in a skillet over medium heat. Cook the shallot 2 minutes until soft.

9Pour in the broth and simmer until reduced by about half, 3 to 4 minutes. Stir in the cream and remaining 1 tbsp Dijon and simmer 2 to 3 minutes until lightly thickened. Season with salt and pepper.

10Remove the toothpicks, slice the rolls on a bias if you like, and spoon the sauce over or alongside. Finish with parsley.