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Classic Chicken Cordon Bleu

A comforting, elegant dish that combines tender chicken breast, savory ham, and melty cheese, all wrapped in a crisp breadcrumb coating. This version walks you through a homey, approachable method with tips to keep the chicken juicy and the flavors balanced, so you can serve a restaurant-worthy meal without the stress.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 4 skinless, boneless chicken breasts
  • 4 slices ham (cooked, thinly sliced)
  • 4 slices Swiss or Gruyère cheese
  • 1 cup all-purpose flour
  • 2 eggs
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 1 teaspoon Dijon mustard
  • 1 pinch salt and pepper
  • 1 tablespoon olive oil

Instructions
 

  • Pound the chicken breasts to an even thickness, about 1/2 inch, between two sheets of plastic wrap. This ensures even cooking and a tender bite.
  • Season the chicken lightly with salt and pepper. Spread a thin layer of Dijon mustard on each breast to add a subtle zing that complements the ham and cheese.
  • Layer a slice of ham and a slice of cheese on each breast, then roll each breast up tightly like a jelly roll. Secure with toothpicks if needed.
  • Set up a breading station: place flour in one shallow dish, beaten eggs in another, and a mixture of breadcrumbs and Parmesan in a third. Lightly season the breadcrumb mixture with a pinch of salt.
  • Dredge each chicken roll in flour, shake off excess, dip into the egg, then roll in the breadcrumb-Parmesan mixture until fully coated.
  • Heat olive oil in a skillet over medium-high heat. Sear the chicken rolls on all sides until golden brown, about 2–3 minutes per side.
  • Transfer the browned rolls to a baking dish. Dot with small bits of butter on top for extra richness.
  • Bake in a preheated 375°F (190°C) oven for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melty.
  • Let the roulades rest for 5 minutes before slicing. Remove toothpicks, slice crosswise, and serve with a simple pan sauce or a light mushroom cream sauce if you like.