Chicken Cordon Bleu with Creamy Butter Sauce
Learn how to make Chicken Cordon Bleu at home with simple step-by-step instructions and kitchen-tested tips. Discover its flavorful origins and grab a handy printable recipe card.
Ingredients
- 4 boneless skinless chicken breasts
- 8 slices deli ham
- 8 slices reduced fat baby Swiss cheese
- Sea salt and black pepper to taste
- ½ cup all-purpose flour
- 1 Tbsp Italian seasoning divided
- 1 tsp garlic powder
- 2 large eggs
- 1/3 cup water
- 1 cup panko bread crumbs
- ⅛ cup Parmesan cheese grated
Sauce Ingredients:
- 1½ cup chicken broth
- ¼ cup Fat free Greek yogurt
- ¼ cup fat free half and half
- 2 Tbsp Dijon mustard
- 3 TBSP unsalted lite butter cut into pieces
- ⅛ cup all-purpose flour
- Sea salt and black pepper to taste
- ⅛ cup Parmesan cheese grated
Instructions
- Place top oven rack in the center position and pre-heat oven to 350ºF. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat. Set aside.
- Place chicken breasts between two sheets of plastic wrap and pound with a meat mallet or rolling pin until ¼” thick. Top each chicken breast with 2 slices of deli ham and 2 slices of Swiss cheese.
- Tightly jelly roll each chicken breast and secure with toothpicks. Season with salt and black pepper, as desired, and set aside.
- Add the flour, ½ tablespoon Italian seasoning, and garlic powder to a shallow bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.
- Add the eggs and water to a second bowl. Whisk to combine and set aside.
- Add the breadcrumbs, Parmesan cheese, and remaining Italian seasoning to a third bowl. Lightly season with additional salt and black pepper, if desired, and stir to combine. Set aside.
- Dredge each chicken breast in the seasoned flour until covered on all sides. Then dip the floured breasts into the egg wash and roll until coated. Finally, roll the egg-covered breasts in the seasoned breadcrumb mixture until thoroughly coated.
- Transfer each breast to the prepared baking sheet and place in the pre-heated oven. Bake for 30-35 minutes or until the chicken reaches a safe internal temperature of just below 165°F on an instant-read thermometer. (The temperature will continue rising several degrees while the chicken rests).
- When the chicken is almost ready to come out of the oven, combine the chicken broth, Greek yogurt, heavy cream, and Dijon mustard in a medium bowl. Stir to combine and set aside.
- Add the butter to a small skillet set over medium heat. Stir occasionally until melted. Slowly whisk the flour in a little at a time until completely blended into the butter without any lumps remaining.
- Stir in the yogurt mixture and season with salt and black pepper, to taste. Cook for several minutes, whisking continually, until the sauce thickens and is heated through. Remove from heat and keep warm.
- Remove chicken from oven and let cool for several minutes before slicing. Serve immediately topped with the butter sauce and your choice of sides. Enjoy!
Notes
5 points