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Chicken Cordon Bleu is a beloved classic that beautifully combines tender chicken, savory ham, and gooey cheese into a culinary masterpiece. With its crispy exterior and succulent interior, this dish has won the hearts of home cooks and restaurant-goers alike. The allure of Chicken Cordon Bleu lies not only in its rich flavors but also in its versatility; it can grace the dinner table for both casual family meals and festive occasions.

Delicious Chicken Cordon Bleu with Creamy Swiss Cheese Sauce Recipe

Indulge in this delicious Chicken Cordon Bleu with a creamy Swiss cheese sauce that’s perfect for any occasion! This recipe features tender chicken breasts stuffed with savory ham and Swiss cheese, coated in crispy breadcrumbs, and drenched in a rich cheese sauce. It's easy to make and packed with flavor, making it a family favorite. With a prep time of just 20 minutes, you’ll have an impressive meal on the table in under an hour. Serve it up and watch your loved ones enjoy every bite!
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Ingredients
  

4 boneless, skinless chicken breasts

8 slices of ham (preferably prosciutto or your choice)

8 slices of Swiss cheese

1 cup all-purpose flour

2 large eggs

1 cup breadcrumbs (preferably panko for extra crunch)

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper to taste

1 cup chicken broth

1 cup heavy cream

1 cup shredded Swiss cheese (for the sauce)

1 tablespoon Dijon mustard

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken until it is about 1/2 inch thick. Season both sides with salt, black pepper, garlic powder, and onion powder.

      Assemble the Cordon Bleu: Lay 2 slices of ham and 2 slices of Swiss cheese on each chicken breast. Roll the chicken tightly from one end to the other, making sure to tuck in the sides to prevent filling from spilling out. Secure each roll with toothpicks.

        Coat the Chicken: Set up a breading station with three shallow dishes. Place flour in the first dish, beat the eggs in the second dish, and combine breadcrumbs, salt, and pepper in the third dish. Dredge each chicken roll in flour, dip in the beaten eggs, and finally coat with breadcrumbs.

          Fry the Chicken: In a large skillet, heat about 2 tablespoons of oil over medium-high heat. Cook the chicken rolls for about 3-4 minutes on each side, or until golden brown. Transfer the chicken to a baking dish.

            Make the Creamy Swiss Cheese Sauce: In the same skillet, lower the heat and add chicken broth, scraping up any browned bits. Stir in the heavy cream and bring to a gentle simmer. Once simmering, whisk in the shredded Swiss cheese until melted. Add Dijon mustard, and season with salt and pepper to taste.

              Bake the Chicken: Pour the creamy sauce over the chicken rolls in the baking dish. Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

                Serve: Once baked, let the chicken rest for a few minutes before slicing. Remove toothpicks and garnish with chopped parsley. Serve with extra creamy sauce drizzled over the chicken.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4