Impressive to serve, this traditional chicken cordon bleu recipe is surprisingly easy to make. Cheese and ham are rolled into chicken breast before being breaded and oven baked. Served with a creamy and tangy dijon sauce.
Preheat the oven to 375 F° and line a baking sheet with parchment paper.
Roast the bread crumbs for 5 minutes. Remove from the oven, let cool and preheat the oven to 400 F.
Place a plastic wrap over chicken breast cutlets and pound them to an even thickness of ¼” – ½” using a mallet. Lightly season with salt and pepper on both sides.
Top each chicken breast with 1 slice of ham and about 1 oz cheese. Roll the chicken tightly and place seam-side down.
Carefully coat each rolled chicken piece in the egg wash, then transfer to the seasoned Parmesan breadcrumbs & thyme and coat chicken evenly.
Place on the prepared baking sheet and bake at 400 F for 20 - 25 minutes or until chicken reaches 165°F.
Creamy Dijon Sauce
Melt butter in a small saucepan. Add flour and cook for 1 minute while stirring constantly.
Add in milk a little bit at a time, stirring after each addition until the mixture is smooth. Add in Dijon, and Worcestershire sauce. Bring to a boil while whisking and reduce heat. Simmer for 1 minute.
Remove from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste. Serve over chicken.
Notes
When you pound the chicken breast, wrap it in plastic wrap to protect the chicken.
You can use a meat pounder, rolling pin or even a wine bottle to pound the chicken.
Bake the chicken cordon bleu seam side down so that they hold together as they cook.