Chicken cordon bleu is all about contrast: tender chicken breast wrapped around savory ham and oozy cheese, then coated in a crisp breadcrumb crust and baked until deeply golden. It is the kind of dish that feels polished enough for guests, yet simple enough for a quiet family supper.
Ingredients
- Chicken breasts, 4
- Ham, thin slices — 8
- Firm cheese (Emmental or Gouda), slices — 8
- Dijon mustard — 1 tbsp
- All-purpose flour — 60g (2.1 oz)
- Eggs — 2
- Bread crumbs (or panko) — 120g (4.2 oz)
- Salt — 1 tsp
- Black pepper — 1/2 tsp
- Sweet paprika — 1/2 tsp
- Garlic powder — 1/2 tsp
- Vegetable oil — 2 tbsp
Step-by-Step Recipe
- Preheat the oven to 200°C (392°F). Line a baking sheet with parchment and lightly brush it with oil.
- Prepare the chicken: trim away any thick portions, slice each breast horizontally like a book, and gently pound to about 1cm (1/2 inch) thick so the meat cooks evenly.
- Season both sides with salt and pepper, then spread a thin layer of Dijon mustard over the inside.
- Top each breast with 2 slices of ham and 2 slices of cheese, then roll up tightly from the short side. Secure the seam with toothpicks.
- Set up the breading station: flour in one shallow bowl, beaten eggs in the second, and breadcrumbs mixed with paprika and garlic powder in the third.
- Dredge each roulade in flour, dip into the egg, then coat thoroughly in the breadcrumb mixture, pressing gently so the crust adheres well.
- Transfer to the baking sheet and drizzle or brush with the remaining oil for a deep golden finish.
- Bake for 22–25 minutes, until the crust is crisp and the internal temperature reaches 68–70°C (154–158°F). If the breading browns too quickly, loosely cover with foil during the last few minutes.
- Let rest for 5 minutes, remove the toothpicks, slice into medallions, and serve hot.
- Pair with mashed potatoes, rice, a fresh green salad, or roasted vegetables to round out the plate.
Nutritional Value (per serving)
| Indicator | Value |
|---|---|
| Calories | ≈ 520 kcal |
| Protein | ≈ 52 g |
| Fat | ≈ 22 g |
| Carbohydrates | ≈ 28 g |
| Fiber | ≈ 1 g |
| Sugars | ≈ 2 g |
| Sodium | ≈ 1300 mg |
Serving
Serve the cordon bleu with a light salad, a creamy or mustard sauce, and a wedge of lemon. A sprinkle of fresh herbs adds color and a clean, fragrant finish.
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Tips and Variations
- To keep the cheese inside, roll the chicken tightly, make sure the slices do not stick out from the edges, and seal the roulades well with the breadcrumbs.
- For maximum crunch, use panko and lightly mist or brush the rolls with oil before baking.
- Pan-fry version: cook the roulades over medium heat for 3–4 minutes per side until browned, then cover and finish over low heat for 8–10 minutes.
- Substitutions: turkey or chicken ham can replace the ham; choose a good melting cheese such as Emmental, Gouda, or Muenster.
- Add grated Parmesan and a pinch of smoked paprika to the breadcrumb mixture for extra depth.
FAQ
How do I keep the chicken juicy?
Do not pound the breasts too thin, avoid overbaking, and let the roulades rest for 5 minutes after cooking so the juices settle back into the meat.
Can I make it without the oven, just on the stovetop?
Yes. Brown the roulades for 3–4 minutes per side, then cover and cook over low heat for 8–10 minutes, or until the center reaches 68–70°C (154–158°F).
What can I use instead of ham for a lighter version?
Swap in turkey or sliced chicken breast, use a lower-fat cheese, and bake without pan-frying if you want a lighter result.