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Chicken Cordon Bleu

Chicken Cordon Bleu

A New Years Eve tradition! Slightly adapted from Delish.

  • 4 servings
  • 15 minutes

Ingredients

For the chicken

  • 4 chicken breasts, slided in half flat-wise to make thin filets
  • 8 slices high-quality Swiss cheese
  • 8 slices high-quality deli ham
  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • 2 cups panko bread crumbs
  • Kosher salt
  • Freshly ground black pepper
  • 4 tablespoons melted butter
  • 1 teaspooon dried oregano

For the sauce

  • 4 Tbsp. butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 2 tablespoons Dijon mustard
  • 1/4 cup freshly grated Parmesan

Directions

  1. Preheat oven to 400°F and line a large baking sheet with parchment paper. Place a slice of chicken breast between two pieces of plastic wrap on a cutting board and flatten to a 1/4” thickness with a meat mallet or rolling pin. Repeat for all chicken breasts.
  2. Place flour, eggs, and panko in three shallow bowls. Season flour with salt and pepper. Add melted butter and oregano to panko and mix until incorporated.
  3. Top each chicken breast with 2 slices of cheese, then 2 slices of ham. Starting at the top of the breast, roll up tightly and dip in the flour, then egg, then panko mixture. Place on baking sheet and secure with toothpicks or skewers. Repeat with remaining chicken breasts.
  4. Working with one at a time, roll chicken first in flour, then eggs, then panko mixture, pressing to coat. Place on prepared baking sheet. Bake until golden and cooked through, 30 minutes.
  5. Meanwhile make sauce. In a large skillet over medium heat, melt butter. Add flour and stir until golden, 1 minutes. Slowly whisk in milk, then add mustard. Cook until thickened, 2-3 minutes. Add Parmesan and stir until melted. Season with salt and pepper.
  6. Remove toothpicks from chicken, slice into 1/2” to 3/4” medalions. Place sauce on plate, and arrange a sliced chicke breast across the sauce.