Chicken Cordon Bleu or blue ribbon chicken. Cordon Bleu is french, meaning blue ribbon. The best chefs were elected to the highest order of knighthood and wore a wide blue ribbon or cordon bleu. Now that you’ve had your history lesson for the day. Let’s get cooking.
What is Chicken Cordon Bleu?
Ham and cheese are rolled up in a lightly seasoned, sliced breast of chicken. The chicken is coated with Panko breadcrumbs and drizzled with butter before baking in the oven to a golden brown. Serve with a creamy sauce or hold the sauce for a keto friendlier version. A perfect side dish is Green Beans With Sage Browned Butter.
How to Make Chicken Cordon Blue.
The breading can be either panko or regular unseasoned bread crumbs. Coat the rolled-up breast with melted butter and then roll it in the bread crumbs. The butter helps the bread crumbs stick to the breast. Any left-over butter is drizzled on the breaded rolls, resulting in a crispy brown crust when baked. Traditionally the breaded roll is fried. However, a healthier and easier method is to bake the stuffed breast.
The Cordon Bleu sauce is a buttery white gravy with dijon mustard and a little romano cheese. Rich and savory, a perfect complement to the ham and cheese stuffed chicken roll.
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Equipment
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Ingredients
Chicken
- 2 chicken Breasts butterflied
- 12 slices ham deli-sliced thin
- 8 slices swiss cheese deli-sliced thin
- 1 cup panko bread crumbs
- 4 tbsp butter melted
Cordon Bleu Sauce
- 4 tbsp butter
- ¼ cup all-purpose flour
- 2 cup milk (more if you like a thin sauce)
- 1 tbsp dijon mustard
- ¼ tsp white pepper
- ½ cup pecorino romano cheese
- ½ tsp salt more depending on taste
Instructions
- To adjust the portions, click on the number of serving, and a slider will pop up. Adjusting the slider up or down will automatically calculate the amount needed for each ingredient.
Chicken
- Butterfly each breast and then pound breast between 2 pieces of plastic wrap to 1/4 inch thickness. Sprinkle the breast with a little water to keep it from sticking to the plastic wrap. Season with some salt and pepper. You will have a total of two long rolls .
- Layer on 6 slices of ham and 14 slices of swiss cheese. Then roll it up like a cinnamon roll and secure it with a toothpick. If the roll is compact and stays together a toothpick may not be necessary.
- Coat the chicken roll with some melted butter by either brushing on the butter with a pastry brush or rolling it in the melted butter. Bread the roll by rolling it in the panko bread crumbs. Place in a lightly greased 9 inch square baking pan.Repeat with the second roll.
- Drizzle the rolls with any left-over melted butter.
- Bake 350° for 30 minutes or until golden brown.
Cordon Bleu Sauce
- Make the sauce while the chicken is cooking. Melt the butter in a saucepan on medium heat.
- Add the flour and cook until golden brown, about 2 to 3 minutes
- Slowly whisk in the milk and cook until thickened.
- Stir in the mustard and cheese.
- Season with salt and the white pepper.
- Remove the baked chicken from the oven. Remove the toothpick and slice each roll. Serve with the sauce.
Video
Notes
Nutrition
