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This easy Chicken Cordon Bleu Recipe with creamy sauce and ham slices will have your family requesting it time and time again.
This year I have committed to making more homemade meals for my family to enjoy.
Life is busy, which is exactly why it is so important to gather around the table and share the stories of the day.
Chicken Cordon Bleu is one of my favorite things when we eat out, but I can still enjoy it at home too!
This Chicken Cordon Bleu really is a super simple recipe and can be on the table in less than an hour, and that's including prep time!
Ingredients You'll Need For This Recipe:
Some links may be to similar items when exact items couldn't be found online.
- 3 to 4 Chicken Breasts (2.5 - 3 lbs total)
- 6 to 8 slices Swiss Cheese
- 10 to 16 slices of Ham
- Toothpicks
- ¾ cup finely crushed Saltine Crackers (about 21)
- ⅓ cup seasoned Bread Crumbs
- ½ teaspoon Paprika
- ½ teaspoon Lemon Pepper
- 1 beaten Egg
- ½ cup Milk
- 2 tablespoons melted Butter
- Oil Spray
Creamy Dijon Sauce: (optional)
- 1½ tbsp Butter
- 1½ tbsp Flour
- 1¼ cups Milk
- 2 tbsp Dijon Mustard
- 3 tbsp Parmesan Cheese, finely grated
- Salt and Pepper
Makes about 1 cup.
Preparing the Chicken:
Depending on the thickness of your chicken breasts you may want to hammer them out a bit. The breast should be no thicker than an inch.
My chicken breasts were quite large so I also cut each breast in half to make more of a normal serving size.
To butterfly the chicken, lay the chicken breast on a cutting board, and with your hand flat on top of it, use a sharp knife to slice into the breast.
Be careful not to cut all the way through to the other side.
Stuffing the Chicken Breast:
Open the chicken breast and layer the ham and Swiss cheese, add 1 to 2 slices of each.
I prefer more meat than cheese stuffed inside so I do 2 slices of ham folded over and 1 slice of Swiss cheese cut in half.
Fold the top of the breast back over and secure it in place with halved toothpicks.
Try to keep the ham and Swiss cheese tucked inside the breast when securing the toothpicks.
Breadcrumb Coating:
In a food processor combine saltine crackers, bread crumbs, paprika, and lemon pepper.
Pulse the machine until all ingredients are well combined and the crackers are well crushed.
*If you don't have a food processor you can combine all ingredients in a gallon-size zip bag and crush with a rolling pin until well combined.
Dipping the Chicken:
In a bowl, combine the egg and milk and stir with a fork until well combined.
In another bowl pour the breadcrumb mixture.
Dip chicken, one piece at a time into the egg mixture, then roll in the breadcrumb mixture.
Baking:
Spray a cooking sheet with
Drizzle chicken with melted butter.
Bake at 350 degrees for 35 to 40 minutes or until golden brown and cooked through.
Creamy Dijon Sauce:
Melt butter over medium heat in a small saucepan. Add flour and cook for 1½ minutes.
Add half of the milk and whisk until the flour mixture is blended in.
Add remaining milk, mustard, and cheese.
Cook for 3 minutes, whisking constantly.
Remove from heat, stir and add salt and pepper to taste.
Eat and Enjoy!
When the chicken comes out of the oven it will be golden brown and you will see bits of melted swiss cheese that have oozed out the sides!
If you would like, spoon a little of the creamy dijon sauce over the top of the Chicken Cordon Bleu.
The sauce adds a delicious new flavor to the meal.
Then there is nothing left but to take a bite and enjoy!
Our Baking Essential List
- We use Glass Baking Dishes for baking casseroles. I especially like the dishes with lids because leftovers can be transferred straight to the fridge.
- Silicone Kitchenware is my favorite because they don't scratch my cookware and is easy to clean!
- A Glass Cutting Board is a must to prepare all of those ingredients. We even keep ours on our counter at all times.
- This Knife Set will also become your favorite! The knives cut beautifully, and the hollow design prevents food from sticking to the blade.
Chicken Cordon Bleu Recipe with Creamy Dijon Sauce
Ingredients
Chicken Ingredients
- 3 to 4 chicken breasts 2.5 – 3 lbs total
- 6 to 8 slices swiss cheese
- 10 to 16 slices of Castle Wood Reserve® Smoked Virginia Ham
- toothpicks
Breadcrumb Coating Ingredients
- 1 beaten egg
- ½ cup milk
- ¾ cup finely crushed saltine crackers about 21
- ⅓ cup seasoned bread crumbs
- ½ teaspoon paprika
- ½ teaspoon lemon pepper
- 2 tablespoons melted butter
- oilspray
Creamy Dijon Sauce – optional
- 1½ tbsp butter
- 1½ tbsp flour
- 1¼ cups milk
- 2 tbsp Dijon mustard
- 3 tbsp parmesan cheese finely grated
- Salt and pepper
Instructions
- Depending on the thickness of your chicken breasts you may want to hammer them out a bit. The breast should be no thicker than about an inch.
- To butterfly the chicken, lay the chicken breast on a cutting board and with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side.
- Open the chicken breast and layer the Ham and swiss cheese. Add 1 to slices of each. I prefer more meat and cheese stuffed inside so I do 2 slices of ham folded over and 1 whole slice of swiss cheese cut in half.
- Fold the top of the breast back over and secure in place with halved toothpicks. Try to keep the ham and swiss cheese tucked inside the breast when securing the toothpicks.
Breadcrumb Coating
- In a food processor combine saltine crackers, bread crumbs, paprika, and lemon pepper. Pulse the machine until all ingredients are well combined and the crackers are well crushed.
- In one bowl combine the egg and milk mixture, and in another bowl pour the breadcrumb mixture.
- Dip chicken, one at a time into the egg mixture, then roll in the cracker mixture.
Baking
- Spray cooking sheet with oilspray before laying the chicken onto the sheet. Drizzle chicken with with the melted butter.
- Bake at 350 degrees for 35 to 40 minutes, or until golden brown and just cooked through. Rest for 5 minutes before serving with the Dijon Cream Sauce.
Creamy Dijon Sauce
- Melt butter over medium heat in a small saucepan. Add flour and cook for 1½ minutes.
- Add half the milk and whisk until the flour mixture is blended in.
- Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
- Remove from heat, stir and add salt and pepper to taste. Serve with chicken.
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Katie
Thank you Amy! Thanks for the fun party where I can share my recipes.
Mother of 3
This looks so delicious! I pinned it to try for dinner one night.
Katie
Thanks! I'd love to know what you think after you've tried it!
Janet
My best friends favorite meal is Chicken Cordon Bleu. So this looks easy enough for me to make it for her birthday next week.
Katie
She will love you for it, Janet! Tell her her Happy Birthday from me!
Janet Hatch
Ill let you know what she thinks also. I'm making it tomorrow Saturday 2/11/17 even tho her birthday is today. Better late than never.
Laura
What is the oven temp
Katie
Oh, no! That is kind of important information, isn't it! Thanks, Laura. It is 350 degrees for 35 to 40 minutes. I have added it to the recipe. Thanks again!