Description

This Easy Chicken Cordon Bleu recipe features tender chicken breasts stuffed with Swiss cheese and ham, coated in crispy panko breadcrumbs and baked to golden perfection. Paired with a creamy Dijon mustard sauce, it’s a foolproof crowd-pleaser that’s simple to prepare and perfect for a flavorful weeknight dinner or a special meal.

Ingredients

Units Scale

Chicken and Filling

2 small chicken breasts, around 6-7oz/180-210g each
4 slices Swiss cheese
4 to 6 slices of ham, about 2.5oz/75g
Salt and pepper to taste

Breadcrumbs and Coating

Panko breadcrumbs - 1/2 cup for Super Easy or 1 cup for Quick Dredge
Oil spray

Method 1: Super Easy

3 tbsp mayonnaise
1 1/2 tbsp Dijon mustard

Method 2: Quick Dredge

1 egg
2 tsp plain flour

Dijon Cream Sauce (makes 1 cup)

1 1/2 tbsp butter
1 1/2 tbsp flour
1 1/4 cups milk (preferably full fat, low fat acceptable)
2 tbsp Dijon mustard
3 tbsp parmesan cheese, finely grated
Salt and pepper to taste

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Instructions

Preheat and Prepare Breadcrumbs: Preheat your oven to 200C/390F (standard) or 180C/350F (fan). Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until lightly golden. Remove from oven and immediately scrape the breadcrumbs into a bowl to cool.
Prepare Chicken Pockets: Cut a pocket into each chicken breast, carefully slicing to create a space without cutting all the way through. Fold the Swiss cheese slices in half and place 2 pieces inside each pocket, then do the same with the ham slices. Close the pockets and seal them securely using 2 toothpicks each to hold the filling in place. Season the chicken with salt and pepper.
Choose Your Coating Method – Super Easy: In a bowl, mix mayonnaise, Dijon mustard, salt, and pepper. Spread this mixture over the top and sides of each chicken breast, avoiding the underside. Sprinkle the prepared panko breadcrumbs over the coated chicken, pressing gently with your hand to adhere the crumbs. Spray the chicken with oil to help crisp the coating.
Choose Your Coating Method – Quick Dredge: Whisk the egg and plain flour together in a bowl until smooth. Dip each stuffed chicken breast into the egg mixture, ensuring it is fully coated, then dredge thoroughly in the panko breadcrumbs. Place coated chicken on a baking tray and spray with oil to help the crust crisp during baking.
Bake the Chicken: Bake the coated chicken breasts for 25 to 30 minutes in the preheated oven until golden brown and cooked through (internal temperature should reach 165°F/74°C). Once baked, carefully remove toothpicks before serving.
Prepare Dijon Cream Sauce: In a small saucepan over medium heat, melt butter. Stir in flour and cook for 1 minute to form a roux. Gradually add half the milk while whisking to blend. Add the remaining milk, Dijon mustard, and grated parmesan cheese. Continue cooking and whisking for about 3 minutes until the sauce thickens. Remove from heat and season with salt and pepper to taste.
Serve: Plate the baked chicken cordon bleu and spoon the warm Dijon cream sauce over or alongside. Enjoy immediately.

Notes

Swiss cheese is preferred for its melt yet shape retention. Using other cheeses like Gruyere, cheddar, or mozzarella may cause more oozing but can be managed with additional toothpicks.
Small ham rounds work best to cover the inside surface of the chicken; adjust quantity if using different cuts.
Full fat milk gives the cream sauce a richer texture but low fat milk is also acceptable.
Make Ahead Tip: Use the Quick Dredge method, refrigerate uncooked chicken for up to 24 hours or freeze. Use leftover breadcrumbs to freshen coating before baking.
Calorie estimate is based on a 180g (6oz) chicken serving with approximately 1/3 cup sauce between two servings.