Description
This Easy Chicken Cordon Bleu recipe features tender chicken breasts layered with honey ham and Swiss cheese, topped with buttery breadcrumbs and baked to golden perfection. Served with a creamy Parmesan-Dijon sauce, this dish is a delicious and comforting meal perfect for family dinners.
Ingredients
Scale
For the Chicken Cordon Bleu
- 1 cup fresh breadcrumbs
- 2 Tablespoons salted butter (melted)
- 3 large boneless, skinless chicken breasts, cut in half lengthwise to form 2 thinner cutlets
- Salt and pepper (to taste)
- 12 slices honey ham
- 12 slices thinly sliced Swiss cheese
For the Parmesan-Dijon Cream Sauce
- 2 Tablespoons salted butter
- 2 Tablespoons all-purpose flour
- 1 cup milk
- 1 teaspoon chicken bouillon granules
- 1 Tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup finely grated Parmesan cheese
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350 degrees F. Lightly grease a 9×13-inch baking dish with cooking spray and set it aside, ensuring it’s ready for the chicken assembly.
- Make Breadcrumb Mixture: In a medium bowl, mix the fresh breadcrumbs with the melted butter until they’re evenly coated. Set this mixture aside for later use as a crunchy topping.
- Assemble Chicken Layers: Arrange the 6 chicken breast cutlets in a single layer in the prepared baking dish. Season them with salt and pepper to taste. Place two slices of honey ham on each cutlet, overlapping to cover the surface completely. Next, layer two slices of Swiss cheese over the ham, ensuring full coverage. Repeat this layering for all chicken cutlets.
- Add Breadcrumb Topping: Sprinkle the prepared breadcrumb and butter mixture evenly over the tops of the assembled chicken breasts. This will create a crispy and flavorful crust once baked.
- Bake the Chicken: Place the baking dish uncovered in the preheated oven. Bake for 30 to 35 minutes or until the chicken is fully cooked through, the cheese is bubbling, and the breadcrumbs turn golden brown.
- Prepare Parmesan-Dijon Sauce: While the chicken bakes, melt 2 tablespoons of butter in a medium saucepan over medium heat. Stir in the flour and whisk constantly, cooking for about one minute to form a roux. Gradually add the milk, whisking continuously to prevent lumps. Add the chicken bouillon granules and continue whisking until the sauce simmers and thickens, about 3 to 5 minutes.
- Finish Sauce: Reduce heat to low and stir in the Dijon mustard, Worcestershire sauce, and grated Parmesan cheese. Stir until the cheese melts smoothly into the sauce. Keep the sauce warm until the chicken is done.
- Serve: Once the chicken is baked, plate each portion and generously spoon warm Parmesan-Dijon cream sauce over the top. Serve immediately and enjoy this luscious, cheesy meal.
Notes
- You can substitute honey ham with smoked ham or prosciutto for a different flavor.
- Use low-fat or skim milk for a lighter sauce variation.
- For extra crispiness, broil the baked chicken for 2 minutes at the end, watching carefully to avoid burning.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
