Main Dish, Meat and Poultry, Recipes

Chicken Cordon Bleu with Creamy Butter Sauce

April 4th is for celebrating the Chicken Cordon Bleu! Try this recipe with the creamy butter sauce and your choice of sides!

Chicken Cordon Bleu

Originally a French dish made with veal, the Cordon Bleu (translating into “Blue Ribbon”) has become a well-known favorite here in America. This is a flattened chicken breast wrapped around ham, prosciutto, or Canadian bacon. It also includes Swiss or Gruyere cheese. Using toothpicks, the chicken, ham, and cheese is held together, dipped in an egg bath, and rolled in breadcrumbs.

To celebrate this tasty day, try this recipe and use the hashtag #ChickenCordonBleuDay on your social media outlets so we can find it!

Try the recipe with one of these tasty side dishes:

Chicken Cordon Bleu Ingredients:

4 boneless skinless chicken breasts
8 slices deli ham
8 slices baby Swiss cheese
Sea salt and black pepper, to taste
¾ cups all-purpose flour
1 tablespoon Italian seasoning, divided
1 teaspoon garlic powder
2 large eggs
1/3 cup water
1½ cups panko bread crumbs
¼ cup Parmesan cheese, grated
Toothpicks

Creamy Butter Sauce

1½ cups chicken broth
¼ cup Greek yogurt
¼ cup heavy cream
2 tablespoons Dijon mustard
¼ cup unsalted butter, cut into pieces
¼ cup all-purpose flour
Sea salt and black pepper, to taste
¼ cup Parmesan cheese, grated

Cooking Directions:

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 non-stick 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!

Chicken Cordon Bleu

Chicken Cordon Bleu

Yield: 6 Servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

April 4th is for celebrating the Chicken Cordon Bleu! Try this recipe with the creamy butter sauce and your choice of sides!

Ingredients

Chicken Cordon Bleu

  • 4 boneless skinless chicken breasts
  • 8 slices deli ham
  • 8 slices baby Swiss cheese 
  • Sea salt and black pepper, to taste
  • ¾ cup all-purpose flour
  • 1 tablespoon Italian seasoning, divided
  • 1 teaspoon garlic powder
  • 2 large eggs
  • 1/3 cup water
  • 1½ cups panko bread crumbs
  • ¼ cup Parmesan cheese, grated

Creamy Butter Sauce

  • 1½ cups chicken broth
  • ¼ cup Greek yogurt 
  • ¼ cup heavy cream
  • 2 tablespoons Dijon mustard
  • ¼ cup unsalted butter, cut into pieces
  • ¼ cup all-purpose flour
  • Sea salt and black pepper, to taste
  • ¼ 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!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 662Total Fat: 32gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 215mgSodium: 1289mgCarbohydrates: 39gFiber: 2gSugar: 3gProtein: 51g

This data was provided and calculated by Nutritionix on 3/25/2020

Pin to Save!

chicken cordon bleu with creamy butter sauce

One Comment

  1. This looks so delicious I need to try making this

Leave a Comment

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.