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Pioneer Woman Chicken Cordon Bleu

Pioneer Woman Chicken Cordon Bleu - recipe card
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A festive yet approachable take on the classic French main, this chicken cordon bleu features tender chicken breasts wrapped around salty ham and nutty Swiss cheese, coated in a crisp golden panko crust. Served with a creamy Dijon pan sauce, it delivers a satisfying crunch and rich, savory flavor in every bite.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
  • 8 thin slices deli ham (about 4 oz / 113 g total)
  • 8 thin slices Swiss cheese (about 6 oz / 170 g total)
  • 1/2 cup all-purpose flour (60 g)
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 large eggs
  • 2 cups panko breadcrumbs (or 1 cup panko + 1 cup crushed cornflakes overestimate? no, keep 2 cups panko)
  • 1/2 cup grated Parmesan cheese (about 2 oz / 57 g)
  • 2 tablespoons unsalted butter, melted (plus extra for greasing dish)
  • For the sauce:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk (or half-and-half for richness)
  • 1/2 cup chicken broth
  • 1 tablespoon Dijon mustard
  • 1/4 cup grated Parmesan cheese (about 1 oz / 28 g)
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Preheat oven to 375°F (190°C). Lightly butter a 9×13-inch baking dish. Prepare a breading station: place flour in a shallow dish and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Lightly beat eggs in a second shallow dish. In a third dish, combine panko breadcrumbs and 1/2 cup Parmesan cheese; set aside.
  2. Place one chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound to an even 1/4-inch thickness. Repeat with remaining breasts. Pat dry with paper towels and season both sides with remaining salt and pepper.
  3. Lay one pounded chicken breast flat. Layer 2 slices of ham on top, trimming to fit, then 2 slices of Swiss cheese. Starting from the short end, roll the chicken tightly, tucking in the sides as you go. Secure with 2-3 toothpicks or kitchen twine. Repeat with remaining chicken breasts.
  4. Dredge each rolled chicken in the seasoned flour, shaking off excess. Then dip into the egg mixture, letting any excess drip off. Finally, press into the panko-Parmesan mixture, coating evenly. Place the breaded rolls in the prepared baking dish, seam-side down.
  5. Drizzle the top of each roll with the 2 tablespoons of melted butter (about 1/2 tablespoon per roll). This helps the panko brown and crisp in the oven.
  6. Bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured with an instant-read thermometer. The crust should be deep golden brown. If the top browns too quickly, loosely tent with foil.
  7. While the chicken bakes, prepare the Dijon sauce. In a small saucepan, melt 2 tablespoons butter over medium heat. Add 2 tablespoons flour and whisk constantly for 1 minute to cook out the raw flour taste—the mixture should be smooth and bubbly.
  8. Gradually whisk in milk and chicken broth. Continue whisking until the sauce thickens, about 3-5 minutes. It should coat the back of a spoon. Reduce heat to low and stir in Dijon mustard and 1/4 cup Parmesan cheese. Season with a pinch of salt and pepper to taste. Keep warm over low heat.
  9. Remove the chicken from the oven and let rest for 5 minutes. Remove toothpicks or twine. Serve each roll over a spoonful of Dijon sauce, and garnish with fresh parsley.
  10. For a lighter version, you can skip the breading and simply roll the ham and cheese inside the chicken, season the outside, and bake as directed. But for the classic crispy crust, follow the full breading steps.

Notes

To store, keep leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze unbaked breaded rolls on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months; thaw overnight in the fridge before baking. Reheat in a 350°F (177°C) oven for 10-15 minutes, or until warmed through, to maintain crispiness. The Dijon sauce can be stored separately in the fridge for up to 3 days and reheated gently on the stovetop.

Nutrition

Keywords: chicken cordon bleu, pioneer woman chicken cordon bleu, ham and swiss chicken, baked chicken breast, panko crusted chicken, creamy dijon sauce, french cuisine, weeknight dinner, elegant entree, chicken rollups

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chicken-cordon-bleu/