Chicken Cordon Bleu
Buttery chicken, salty ham, melted Swiss… this chicken cordon bleu is a hot, cheesy hug of a meal. Crispy on the outside, gooey on the inside, and paired with an easy lemony cream sauce. Looks fancy, feels cozy, and comes together easily for any night of the week.
4
servings
Ingredients
Chicken and Filling
- 4 boneless, skinless chicken breast halves pounded to 1/4 inch thick
- salt and freshly ground black pepper to taste
- 4 slices Swiss cheese or Gruyère, about 1 ounce per slice
- 4 slices deli ham thinly sliced, about 1 ounce per slice
- 1 egg beaten
- 1 cup (100 g) seasoned bread crumbs or plain, tossed with a pinch of herbs and garlic powder
- 2 tbsp (28 g) unsalted butter cut into 4 pats
Sauce
- 1 can (295 g) cream of chicken soup about 10.5 ounces
- 1/2 cup (120 g) sour cream or Greek yogurt
- 1 tbsp (15 ml) lemon juice fresh squeezed preferred
- 2 slices Swiss cheese for melting on top at the end, optional
Equipment
- Meat mallet or heavy skillet
- Baking Dish
- Small Saucepan
- Plastic wrap or parchment
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a baking dish.
- Place each chicken breast between two sheets of plastic wrap or parchment. Pound gently with a meat mallet or rolling pin until about 1/4 inch thick.
- Season both sides of the chicken with salt and black pepper.
- Dip each chicken piece in beaten egg to coat completely.
- Lay a slice of ham and a slice of Swiss (or Gruyère) on each chicken piece. Roll up tightly, tucking the ends in, and secure with toothpicks.
- Roll each stuffed chicken breast in the bread crumbs, pressing gently to adhere.
- Arrange the rolled chicken, seam-side down, in the prepared baking dish. Top each roll with a pat of butter.
- Bake for 30–35 minutes, until golden brown and the juices run clear.
- Place a half slice of Swiss cheese atop each roll. Return to the oven for 3–5 minutes until melted.
- While the chicken bakes, make the sauce: In a small saucepan over medium heat, combine the cream of chicken soup, sour cream, and lemon juice. Stir until smooth and warmed through. Keep on low until ready to serve.
- Remove toothpicks, plate the chicken, and spoon the warm sauce over each roll (or serve sauce on the side).
Notes
You can prep the chicken rolls ahead and refrigerate up to 1 day before baking. For extra crunch, swap the bread crumbs for panko. Try prosciutto, turkey, or bacon in place of ham, or Gruyère in place of Swiss for a nuttier flavor. To freeze before baking, assemble and bread the rolls, wrap tightly, and freeze up to 2 months.
Leftovers keep well in the fridge for 3–4 days.
Nutrition
Calories: 450kcal | Carbohydrates: 18g | Protein: 41g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 159mg | Sodium: 1310mg | Potassium: 648mg | Fiber: 1g | Sugar: 2g | Vitamin A: 590IU | Vitamin C: 3mg | Calcium: 250mg | Iron: 2.2mg