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Classic Chicken Cordon Bleu

Classic Chicken Cordon Bleu is a timeless dish that features tender chicken breasts stuffed with layers of savory Swiss cheese and smoky turkey or chicken ham, breaded to crispy perfection, and served with a luscious, creamy Swiss cheese sauce. This comforting dish is perfect for family dinners or special occasions, and it’s easier to make than you might think!
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Ingredients
  

  • For the Chicken Cordon Bleu
  • 4 boneless skinless chicken breasts
  • 4 slices Swiss cheese
  • 4 slices turkey or chicken ham
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup breadcrumbs Panko or regular
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 3 tablespoons olive oil for frying
  • For the Creamy Swiss Cheese Sauce
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups milk
  • 1 cup shredded Swiss cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg optional

Instructions
 

  • Prepare the Chicken
  • Place each chicken breast between two sheets of plastic wrap or parchment paper and use a meat mallet to pound it to an even thickness (about 1/4 inch).
  • Lay a slice of Swiss cheese and a slice of turkey or chicken ham on each flattened chicken breast. Roll tightly from one end to the other, tucking in the sides to seal. Secure with toothpicks if needed.
  • Bread the Chicken
  • Set up a breading station with three bowls: one for flour mixed with salt, pepper, garlic powder, and paprika; one for beaten eggs; and one for breadcrumbs.
  • Dredge each chicken roll in the flour, dip in the egg, and coat with breadcrumbs.
  • Cook the Chicken
  • Preheat your oven to 375°F (190°C).
  • Heat olive oil in a large skillet over medium heat. Sear the chicken rolls until golden brown on all sides, about 3-4 minutes per side. Transfer to a baking dish and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
  • Make the Swiss Cheese Sauce
  • In a small saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
  • Gradually add milk, whisking constantly until the mixture thickens. Stir in shredded Swiss cheese until melted and smooth. Season with salt and nutmeg, if desired.
  • Serve
  • Remove toothpicks from the chicken rolls. Drizzle with the creamy Swiss cheese sauce and garnish with parsley if desired.