Chicken Cordon Bleu

Quick facts

Ingredients

• 4 small boneless skinless chicken breasts
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 slices deli ham
• 4 slices Swiss cheese
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 2 tbsp olive oil
• 1 tbsp butter
• 1 tbsp flour
• 1 cup milk
• 1 tbsp Dijon mustard

Step-by-step method

1. Heat oven to 400°F. Pound chicken between sheets of plastic to about 1/4 inch thick.

2. Season chicken, then layer each piece with ham and Swiss. Roll tightly and secure with toothpicks.

3. Dredge in flour, egg and panko. Place seam-side down on a lined sheet pan and drizzle with olive oil.

4. Bake 25–30 minutes until golden and the center reaches 165°F.

5. For sauce, melt butter, whisk in flour, then slowly add milk. Simmer until thick and stir in Dijon.

6. Rest chicken 5 minutes, remove toothpicks, slice and serve with sauce.

Tips for the best result

• Pound chicken evenly for easy rolling.
• Chill rolled chicken 10 minutes if it feels loose.
• Use an instant-read thermometer to avoid overcooking.

Storage and reheating

Refrigerate up to 3 days. Reheat at 350°F until hot.

Approximate nutrition per serving

Approximately 560 calories per serving. Nutrition is an estimate and varies with brands, portion size and substitutions.