Baked Chicken Cordon Bleu


Baked Chicken Cordon Bleu

This chicken cordon bleu recipe is so easy to make in less than an hour. It tastes fantastic with deli ham and swiss cheese slices wrapped inside a juicy chicken breast served with a 5-minute homemade parmesan Dijon sauce. It's fancy enough to serve as a special occasion dinner or any day of the week for that matter because it's pure comfort food at its finest.

View More

White Line
White Line

What you need:

Chicken breasts

All-purpose flour

Bread crumbs



Vegetable oil


and more...

Swiss cheese

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare the chicken by slicing the chicken breasts in half. Do this lengthwise, so you're left with 4 thinner cuts of chicken breasts.


Now, place each of the individual chicken breasts between 2 pieces of plastic wrap. Using a meat tenderizer/meat pounder, flatten each piece till they're all about a quarter of an inch thick. Alternatively, you can also use a rolling pin.


Put cheese and ham on each cutlet, then roll up the cutlets and secure them in place with toothpicks.


Make sure your chicken rolls are as tight as possible.


Now make the breadcrumbs mixture by setting 3 shallow bowls on the surface. In one bowl, mix the flour with salt and pepper.


Then in another bowl, make the egg mixture by mixing the egg with milk and the final bowl with bread crumbs.


Now it's time to level up our chicken rolls. Dip each chicken roll in the flour mixture, then transfer it to the egg wash in the next bowl.


Finally, roll them around in your bread crumb mixture and set them on a plate.


Heat a large skillet over medium heat with oil and melted butter. Once the oil is hot, seal each side of the rolled chicken breasts for around 4 minutes until nice and golden brown, and transfer them to a greased ovenproof dish.


Bake them for 20 to 25 minutes until they are piping hot in the middle and crispy on the outside. While the stuffed chicken is cooking, prepare the sauce.


The first step to making our creamy dijon mustard sauce is to add flour and butter to the saucepan over medium heat and whisk it together for 2 minutes.


Add the milk in slowly while continuously mixing, then the chicken bouillon and spices.


Once thickened, remove from the heat and stir in the mustard, Worcestershire sauce, and parmesan cheese until well combined.


When the dijon mustard sauce is nice and thick, wait for the chicken to finish cooking and serve it on top of the chicken.

Cooking Tips

Wet your toothpicks! This will make them easier to insert into the chicken breast roll and save them from being burnt during the cooking process.


If you don't have a rolling pin or meat basher, try using the bottom of a cup to pound chicken breasts flat.


Adding a teaspoon of lemon juice to the sauce gives it a nice tang that goes well with the chicken.


Ready to  make this?


More Dinner Recipes

Chicken Wellington

Beef Chop Suey

Stuffed Tomatoes with Ground Beef