Description
This Oven-Baked Chicken Cordon Bleu recipe features juicy chicken breasts stuffed with ham and Swiss cheese, coated in crispy toasted Panko breadcrumbs, and finished with a creamy Parmesan-Dijon sauce. It’s a healthier and mess-free take on the classic, delivering the perfect crunch and flavor-packed filling, all made conveniently in your oven.
Ingredients
Scale
For the Chicken
- 4 x 250g/9oz Chicken Breasts
- 90g / 1 1/2 cups Panko Breadcrumbs
- 8 thin slices of Ham
- 8 slices of Swiss Cheese
- 1 tsp Salt
- 1 tsp Paprika
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Black Pepper
- 1/4 tsp Cayenne Pepper (optional)
- 50g / 1/3 cup Flour
- 2 Eggs, beaten
- Oil Spray, as needed
For the Sauce
- 2 tbsp Butter (preferably unsalted)
- 120ml / 1/2 cup Chicken Stock
- 180ml / 3/4 cup Double/Heavy Cream, at room temp
- 1 heaped tbsp Dijon Mustard
- 30g / 1/3 cup freshly grated Parmesan
- 2 pinches of White Pepper (or substitute with black pepper)
- Salt, to taste
Instructions
- Toast the Breadcrumbs: Pour the Panko breadcrumbs onto a large baking tray, spread them out, and coat with oil spray. Bake in a preheated oven at 180°C/350°F for about 5 minutes, or until light golden. Keep a close eye to avoid burning. Transfer the toasted breadcrumbs to a bowl to cool, and increase oven temperature to 200°C/400°F.
- Prepare Chicken Breasts: Carefully slice a pocket into the side of each chicken breast, making it as wide and deep as possible without cutting through. Place two slices of Swiss cheese on top of two slices of ham, roll tightly, and stuff into the pocket of each breast. Close to seal and use toothpicks if needed to secure.
- Seasoning and Coating: In a small bowl, mix paprika, salt, onion powder, garlic powder, black pepper, and cayenne pepper. Prepare three bowls: one with flour mixed with half of the seasoning, a second with beaten eggs, and a third with toasted breadcrumbs and the remaining seasoning. Coat each chicken breast first in the flour, then dip in egg, and finally in the seasoned breadcrumbs, ensuring even coverage at every stage.
- Bake the Chicken: Line a baking tray with foil and place a wire rack on top. Spray the rack with oil and arrange the coated chicken breasts on it. Spray the chicken lightly with oil, then bake at 200°C/400°F for 25-30 minutes, or until deeply golden, crispy, and the cheese is just starting to leak. The chicken should be cooked through and piping hot in the center.
- Make the Sauce: While the chicken bakes, melt butter in a medium saucepan over medium heat. Add chicken stock, cream, grated Parmesan, Dijon mustard, and white pepper. Stir continuously and bring to a gentle simmer. Simmer for 5-6 minutes, stirring often, until the sauce thickens. Season with salt as needed and remove from heat.
- Serve: Remove and discard toothpicks from the chicken breasts. Plate the chicken and serve with the warm Parmesan-Dijon sauce. Enjoy!
Notes
- Panko Breadcrumbs: Pre-toasting is key to a crispy coating; untoasted Panko won’t achieve the same result.
- Stuffing Chicken: Fit as much ham and cheese as you can, being careful not to tear; the coating helps seal any splits.
- Cheese: Swiss cheese is recommended for its excellent melting qualities without excessive oozing.
- Mustard: Adjust Dijon to taste. One heaped tablespoon gives a punchy flavor but mellows during cooking.
- Serving Suggestions: Great with chips, salad, roasted potatoes, mashed potatoes, or green beans.
- Calorie Note: Nutrition values are per serving and may slightly overestimate as not all flour, egg, and breadcrumbs are absorbed.
Nutrition
- Serving Size: 1 stuffed chicken breast with sauce
- Calories: 620
- Sugar: 2g
- Sodium: 1480mg
- Fat: 31g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 61g
- Cholesterol: 220mg