Description
Tender chicken breasts stuffed with savory ham and melted Swiss cheese, rolled and baked to perfection, then smothered in a luscious, creamy Dijon mustard sauce. This easy Creamy Chicken Cordon Bleu offers an elegant, comforting meal that’s quick enough for weeknight dinners.
Ingredients
Chicken and Filling
- 4 boneless chicken breasts
- 4 slices deli ham
- 4 slices Swiss cheese
Coating
- 1 cup breadcrumbs
- 2 tbsp melted butter
Creamy Dijon Sauce
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- Salt & pepper to taste
Instructions
- Prepare Chicken: Pound the chicken breasts thin until evenly flattened. Layer a slice of ham and Swiss cheese onto each breast, then roll up tightly and secure with toothpicks to hold the filling inside.
- Coat Rolls: Mix the breadcrumbs with melted butter until well combined. Coat each chicken roll thoroughly in the breadcrumb mixture to form a crispy outer layer once baked.
- Bake Chicken: Arrange the coated chicken rolls in a baking dish and bake in a preheated oven at 375 °F (190 °C) for 25 to 30 minutes, until the chicken is cooked through and the coating is golden brown.
- Make Sauce: While chicken bakes, whisk together heavy cream and Dijon mustard in a saucepan over medium heat. Cook until the sauce thickens slightly, seasoning with salt and pepper to taste.
- Serve: Pour the creamy Dijon sauce over the baked chicken rolls, serving immediately for a warm, rich finish.
Notes
- Use a meat mallet or rolling pin to pound chicken evenly for uniform cooking.
- Secure the rolls tightly with toothpicks to prevent filling from spilling during baking.
- For a crispier coating, broil the chicken for an additional 1-2 minutes after baking but watch carefully to avoid burning.
- Leftover sauce can be refrigerated for up to 3 days and reheated gently before serving.
- Pair this dish with steamed vegetables or a light salad for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-Inspired
