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Creamy Chicken Cordon Bleu

Creamy Chicken Cordon Bleu
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A rich and comforting Creamy Chicken Cordon Bleu featuring tender chicken breasts rolled with smoky ham and melted Swiss cheese, coated in a crispy breadcrumb crust, and smothered in a luscious creamy Parmesan sauce. Perfect for family dinners or special occasions, this recipe combines effortless elegance with indulgent flavors.

Ingredients

Scale

Chicken and Filling

  • 4 boneless, skinless chicken breasts, pounded thin (about ½ inch thick)
  • 4 slices ham
  • 4 slices Swiss cheese

Coating

  • ½ cup all-purpose flour (or gluten-free flour alternative)
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (or gluten-free breadcrumbs)
  • 2 tbsp butter
  • 1 tbsp olive oil

Creamy Sauce

  • 2 cloves garlic, finely chopped
  • 2 shallots, finely chopped
  • 1 cup heavy cream
  • 1 tsp Dijon mustard
  • ½ cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prepare the Chicken: Pound each chicken breast evenly to about half an inch thickness to ensure quick, even cooking and easy rolling. Lay the chicken flat on a clean workspace.
  2. Assemble the Rolls: Place one slice of ham and one slice of Swiss cheese on each flattened chicken breast. Carefully roll up the chicken, tucking in the edges to seal the filling. Secure with toothpicks if needed to keep rolls intact during cooking.
  3. Coat the Rolls: Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Lightly dust each chicken roll with flour, dip into the beaten eggs, then coat thoroughly with breadcrumbs to create a crisp crust.
  4. Cook the Chicken Rolls: Heat butter and olive oil in a skillet over medium heat. Brown the chicken rolls on all sides until golden and crispy, about 3-4 minutes per side. Transfer to a baking dish and bake in a preheated oven at 375°F (190°C) for 20 minutes to cook through.
  5. Make the Creamy Sauce: While the chicken bakes, sauté chopped garlic and shallots in the skillet until fragrant. Pour in the heavy cream and whisk in Dijon mustard, then stir in Parmesan cheese. Season with salt and pepper. Let the sauce simmer gently until thickened and creamy.
  6. Serve and Enjoy: Remove toothpicks from the rolls and plate them. Spoon the creamy Parmesan sauce generously over the top. Garnish with fresh herbs like parsley or thyme if desired and serve immediately.

Notes

  • Use a meat mallet and a ziplock bag to pound chicken evenly for consistent cooking.
  • Secure the rolls with toothpicks to prevent filling from escaping.
  • Brown chicken rolls thoroughly in the skillet to lock in juices and develop texture.
  • Simmer sauce gently to avoid curdling and to deepen flavor.
  • Allow the chicken to rest a few minutes post-baking for juicy, tender slices.

Nutrition

Keywords: Chicken Cordon Bleu, creamy chicken, cheesy sauce, baked chicken, comfort food, family dinner, gluten-free chicken

Find it online: https://marybaking.com/creamy-chicken-cordon-bleu/