Chicken Cordon Bleu
This Chicken Cordon Bleu recipe strikes the perfect balance between special and practical; it looks impressive, but it’s super simple to pull off for a home cook. The crispy coating, melty center, and creamy sauce make it feel like more than your average dinner, but without the hassle. It’s great for weeknights, small gatherings, or whenever you want to serve something a little elevated. You can prep it ahead, stash it in the fridge or freezer, and bake it when you’re ready—no fuss, just something flavorful that delivers in every bite.
Equipment
Ingredients
- 4 chicken breast filet
- ½ cup Greek yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- Salt & pepper to taste
- 4 slices Deli ham
- 4 slices Emmental cheese
- 1 egg
- 1 cup breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Fresh parsley for garnish if desired
- Spray oil
Instructions
- Start by placing the chicken breast fillets between two sheets of plastic wrap or parchment paper. Gently pound them with a meat mallet until they’re about ¼ inch thick and even throughout. Season both sides of the fillets with salt and pepper.4 chicken breast filet, Salt & pepper
- Lay a slice of ham and a slice of Emmental cheese over the center of each fillet. Roll the chicken tightly from the wider end, securing each roll with toothpicks to help hold its shape during cooking.4 slices Emmental cheese, 4 slices Deli ham
- In a shallow bowl, mix together the breadcrumbs with paprika and dried oregano. In a separate bowl, whisk the egg until smooth.1 cup breadcrumbs, 1 teaspoon paprika, 1 teaspoon dried oregano, 1 egg
- Working one at a time, coat each chicken roll with the beaten egg, then roll it in the seasoned breadcrumbs until fully covered. Arrange the breaded rolls on a baking rack placed over a sheet pan and spray lightly with oil to help crisp them in the oven.Spray oil
- Meanwhile, prepare the sauce by stirring together Greek yogurt, Dijon mustard, and honey in a small bowl until smooth and creamy. Set it aside for serving.½ cup Greek yogurt, 2 tablespoons Dijon mustard, 1 tablespoon honey
- Preheat your oven to 400°F (200°C). Bake the chicken rolls for 30 to 35 minutes, or until they are golden brown and cooked through, reaching an internal temperature of 160°F (70°C). If they brown too quickly, tent them loosely with foil during the final minutes of baking.
- Once done, remove the toothpicks and serve the chicken hot, drizzled with the mustard-yogurt sauce and garnished with chopped fresh parsley if desired.Fresh parsley
Notes
- Use skinless chicken breasts: Start with boneless, skinless chicken breasts so they’re easy to pound flat and roll without extra trimming or prep.
- Pound the chicken evenly: Pounding the chicken to an even thickness helps it cook evenly and makes rolling easier. Thinner pieces hold their shape better, too.
- Swap or layer the cheese: Use slices of Swiss cheese in place of Emmental, or combine the two for extra melt and flavor. Just keep them thin to avoid overflow when slicing.
- Secure the rolls: Toothpicks help keep everything in place while baking. Just make sure to remove them before serving.
- Choose your crumbs wisely: Use plain or seasoned breadcrumbs for a classic coating, or go with panko breadcrumbs if you want a crunchier, lighter texture.
- Season the breadcrumbs: A bit of paprika and oregano in the breadcrumbs adds subtle flavor and gives the coating a nice golden color.
- Use a rack if you can: Baking the chicken on a rack helps air circulate underneath, so you don’t end up with soggy bottoms.
- Don't skip the oil spray: Lightly mist the coated chicken with a neutral cooking oil, like vegetable oil, to help the breadcrumb crust turn golden and crispy even without frying.
Nutrition
Calories: 454kcalCarbohydrates: 27gProtein: 43gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 148mgSodium: 803mgPotassium: 645mgFiber: 2gSugar: 7gVitamin A: 496IUVitamin C: 1mgCalcium: 256mgIron: 3mg
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