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Easy Baked Chicken Cordon Bleu

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Main Course
Cuisine: French-inspired
Ingredients Method

Ingredients
  

Chicken Cordon Bleu
  • 2 small boneless skinless chicken breasts, 6–7 oz each (180–210 g each), completely thawed if previously frozen
  • Salt to taste
  • Ground black pepper to taste
  • 4 slices Swiss cheese
  • 4 –6 thin slices cooked deli ham approximately 2.5 oz (75 g) total
  • ½ cup panko breadcrumbs approximately 30 g
  • Oil spray as needed
  • 3 Tbsp mayonnaise approximately 45 g
  • 1½ Tbsp Dijon mustard approximately 22 g
Dijon Cream Sauce
  • 1½ Tbsp unsalted butter approximately 21 g
  • 1½ Tbsp all-purpose flour approximately 12 g
  • 1¼ cups full-fat milk 300 ml
  • 2 Tbsp Dijon mustard approximately 30 g
  • 3 Tbsp finely grated Parmesan cheese approximately 15 g
  • Salt to taste
  • Ground black pepper to taste

Method
 

  1. Preheat a conventional oven to 390°F (200°C), or a fan oven to 350°F (180°C).
  2. Spread the panko on the rimmed baking sheet and lightly coat it with oil spray. Bake for about 3 minutes, until light golden, then immediately transfer it to a bowl.
  3. Cut a deep pocket into the side of each chicken breast without cutting through the opposite edge.
  4. Fold two Swiss cheese slices for each breast. Arrange the ham around the cheese, place the bundles inside the pockets, and secure each opening with approximately two toothpicks. Season the chicken with salt and black pepper.
  5. Mix the mayonnaise with 1½ Tbsp Dijon mustard. Spread it over the tops and sides of the chicken, leaving the undersides uncoated.
  6. Press the toasted panko onto the coated surfaces and mist lightly with oil spray.
  7. Bake for 25–30 minutes, until the crumbs are golden and crisp and both the thickest chicken portion and filled center reach 165°F (74°C).
  8. Meanwhile, melt the butter in a small saucepan over medium heat. Add the flour and cook for 1 minute.
  9. Whisk in half the milk until smooth. Add the remaining milk, 2 Tbsp Dijon mustard, and Parmesan. Whisk for about 3 minutes, until thickened but pourable. Season with salt and black pepper.
  10. Remove every toothpick and serve each chicken breast with approximately ½ cup warm Dijon cream sauce.