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Baked Chicken Cordon Bleu with Creamy Parmesan Mustard Sauce Recipe

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★★★★★

4.6 from 59 reviews

This Baked Chicken Cordon Bleu recipe features juicy chicken breasts stuffed with Swiss cheese and ham, coated in a crispy toasted panko breadcrumb crust, and baked to golden perfection. Served with a creamy Dijon mustard and Parmesan sauce, this classic dish offers a delightful combination of flavors and textures that make for an impressive yet easy weeknight dinner or special occasion meal.

Ingredients

Scale

Chicken

  • 90g / 1 1/2 cups Panko Breadcrumbs (see notes)
  • 8 thin slices of Ham
  • 8 slices of Swiss Cheese
  • 4x 250g / 9oz Chicken Breasts
  • 1 tsp Salt
  • 1 tsp Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Black Pepper
  • 1/4 tsp Cayenne Pepper (optional)
  • 50g / 1/3 cup Flour
  • 2 Eggs, beaten
  • Oil Spray, as needed

Sauce

  • 2 tbsp Butter (preferably unsalted)
  • 120ml / 1/2 cup Chicken Stock
  • 180ml / 3/4 cup Double/Heavy Cream, at room temperature
  • 1 heaped tbsp Dijon Mustard
  • 30g / 1/3 cup freshly grated Parmesan
  • 2 pinches White Pepper (substitute black pepper)
  • Salt, to taste

Instructions

  1. Toast Breadcrumbs: Preheat the oven to 180°C (350°F). Evenly spread panko breadcrumbs on a large baking tray, coat lightly with oil spray, and toast in the oven for about 5 minutes until light golden. Watch carefully to prevent burning. Once toasted, transfer the breadcrumbs to a bowl to cool. Increase the oven temperature to 200°C (400°F) for baking the chicken.
  2. Prepare Chicken Pockets and Filling: Carefully slice a pocket into the side of each chicken breast without cutting all the way through. Lay two slices of Swiss cheese on two slices of ham and tightly roll them together. Insert this ham and cheese roll into the chicken pocket and close it securely. Use toothpicks to seal the chicken breasts, ensuring the filling stays inside during cooking.
  3. Mix Seasonings: In a small bowl, combine paprika, salt, onion powder, garlic powder, black pepper, and optional cayenne pepper to make the seasoning mix.
  4. Coat the Chicken: Set up three bowls lined in a row: one with flour mixed with half of the seasoning, one with beaten eggs, and one with toasted breadcrumbs combined with the remaining seasoning. Dredge each stuffed chicken breast first in the seasoned flour, then dip into the egg, and finally coat thoroughly with the seasoned breadcrumbs.
  5. Bake the Chicken: Line a baking tray with foil and place a wire rack on top. Spray the rack with oil, then arrange the coated chicken breasts on it. Lightly spray the chicken with oil. Bake in the preheated oven for 25-30 minutes until the coating is deep golden and crispy, cheese starts to ooze slightly, and the internal chicken temperature is fully cooked and white through the center.
  6. Prepare the Sauce: While the chicken bakes, melt butter in a medium pot over medium heat. Add chicken stock, heavy cream, grated Parmesan, Dijon mustard, white pepper, and salt to taste. Stir to combine and bring to a gentle simmer. Let the sauce simmer for 5-6 minutes, stirring frequently, until it thickens slightly. Remove from heat. The sauce will thicken further as it cools.
  7. Serve: Carefully remove toothpicks from the chicken breasts. Serve the chicken hot with the creamy mustard Parmesan sauce on the side. Enjoy with your choice of sides such as chips, roast potatoes, mashed potatoes, or green beans.

Notes

  • Panko Breadcrumbs: These are Japanese-style breadcrumbs found in the Asian section of most supermarkets. Pre-toasting them is crucial for a crispy crust; coating chicken with untoasted panko results in less crispiness.
  • Stuffing the Chicken: Quantity of ham and cheese can be adjusted based on chicken breast size. Even if the chicken tears, the coating helps secure the filling. Cheese is wrapped in ham to minimize leakage though some leakage is normal.
  • Cheese: Swiss cheese is recommended as it melts nicely without becoming too runny or leaking completely out of the chicken.
  • Mustard: The 1 heaped tablespoon of Dijon mustard provides a balanced flavor punch that mellows with simmering. Adjust according to taste preference.
  • Serving Suggestions: Serve with chips and a side salad, roast potatoes, mashed potatoes, or green beans for a complete meal.
  • Calories: The nutritional info is based on dividing the whole recipe by 4 servings and excludes any sides. The calorie count is slightly overestimated as not all flour, egg, and panko are absorbed during cooking.

Keywords: Chicken Cordon Bleu, Baked Chicken, Stuffed Chicken, Crispy Chicken, Swiss Cheese Chicken, Classic Chicken Recipe

Find it online: https://busyrecipe.com/baked-chicken-cordon-bleu-with-creamy-parmesan-mustard-sauce-recipe/