Description
Ina Garten’s chicken cordon bleu brings classic French elegance to weeknight dinners with golden-crusted chicken stuffed with rich Swiss cheese and savory ham. Home cooks can savor this luxurious dish that promises restaurant-quality flavor right from their kitchen.
Ingredients
Scale
Main Ingredients:
- 4 chicken breasts
- 8 slices Swiss cheese
- 8 slices deli ham
Coating Ingredients:
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten
- 2 cups (200 g) panko bread crumbs
- 1 teaspoon dried oregano
Seasoning and Sauce Ingredients:
- 2 tablespoons (30 ml) Dijon mustard
- 4 tablespoons (56 g) melted butter
- 4 tablespoons (56 g) butter
- ¼ cup (30 g) all-purpose flour
- 2 cups (480 ml) milk
- ¼ cup (25 g) freshly grated Parmesan
- Kosher salt
- Freshly ground black pepper
Instructions
- Prepare the cooking environment by preheating the oven to 400°F (204°C) and lining a large baking sheet with parchment paper for optimal cooking surface.
- Gently pound each chicken breast to an even ¼-inch (0.6 centimeters) thickness using a meat mallet, creating a uniform surface for rolling.
- Layer two slices of cheese and two slices of ham onto the flattened chicken breast, ensuring even distribution across the entire surface.
- Carefully roll the chicken breast tightly, encasing the cheese and ham filling, then secure the rolled chicken with toothpicks to prevent unraveling during cooking.
- Create three separate coating stations: one with seasoned flour, another with whisked eggs, and the third with panko breadcrumbs mixed with melted butter and dried oregano.
- Individually coat each chicken roll by first dredging in seasoned flour, then dipping in beaten eggs, and finally rolling in the herbed panko mixture for a crispy exterior.
- Arrange the coated chicken rolls on the prepared baking sheet, ensuring they are not touching each other to promote even browning.
- Bake in the preheated oven for approximately 25-30 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- While the chicken bakes, prepare the sauce by melting butter in a skillet, whisking in flour to create a roux, then gradually incorporating milk and Dijon mustard.
- Simmer the sauce until it thickens, then stir in grated Parmesan cheese and season with salt and pepper to taste.
- Remove the chicken rolls from the oven and let rest for 2-3 minutes, then carefully remove the toothpicks.
- Plate the chicken rolls and drizzle with the prepared Parmesan sauce, serving immediately while hot and crispy.
Notes
- Prepare ingredients in advance to streamline the cooking process and reduce stress.
- Select premium ham and Swiss cheese for an authentic, rich flavor profile.
- Pound chicken breasts uniformly to ensure even cooking and perfect rolling technique.
- Stabilize rolled chicken with toothpicks to prevent unwinding during baking.
- Opt for fresh panko breadcrumbs to achieve a golden, extra-crispy exterior.
- Verify chicken reaches safe internal temperature of 165°F with a meat thermometer.
- Create sauce moments before serving to maintain ideal warmth and smooth consistency.
- Let chicken rest briefly after baking to lock in delicious juices and tenderness.
- Enjoy immediately for maximum crunchiness and peak flavor experience.
- Refrigerate leftovers in sealed container up to three days for future enjoyment.
- Restore crispiness by reheating in oven rather than microwave.
- Complement dish with roasted seasonal vegetables or light mixed green salad.
- Plan ahead by prepping chicken rolls in advance and storing in refrigerator.
- Use room temperature eggs for superior coating adhesion.
- Space chicken rolls strategically on baking sheet to promote even browning.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 704 kcal
- Sugar: 2 g
- Sodium: 1415 mg
- Fat: 37 g
- Saturated Fat: 20 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 48 g
- Cholesterol: 195 mg