Description
Homemade chicken cordon bleu combines tender chicken, Swiss cheese, and ham in a golden crispy coating. Delicious layers of flavor create a classic dish that delights dinner guests with its elegant simplicity. You will savor each bite of this comforting meal.
Ingredients
Scale
- 4 chicken breasts (boneless, skinless)
- 4 slices ham
- 4 slices Swiss cheese
- 1 cup (240 ml) heavy cream
- 1 tbsp Dijon mustard
- 1 tbsp butter
- 1 tbsp olive oil
- 1/2 cup (60 g) breadcrumbs
- Salt to taste
- Pepper to taste
Instructions
- Carefully slice chicken breasts lengthwise, creating a butterfly pocket without cutting completely through.
- Layer ham and Swiss cheese inside each chicken breast, ensuring even distribution.
- Secure the filled chicken breasts with toothpicks to prevent ingredients from falling out during cooking.
- Season the exterior of chicken with salt and pepper for enhanced flavor profile.
- Heat olive oil and butter in a large skillet over medium-high heat until butter is fully melted and slightly bubbling.
- Sear chicken breasts for 3-4 minutes on each side until a golden-brown crust develops, creating a crispy exterior.
- Transfer seared chicken to a preheated 375°F (190°C) oven and bake for approximately 20-25 minutes, ensuring internal temperature reaches 165°F.
- While chicken bakes, prepare cream sauce by deglazing the same skillet with heavy cream and Dijon mustard.
- Simmer sauce for 4-5 minutes, stirring continuously until it reaches a smooth, thickened consistency.
- Remove chicken from oven and let rest for 2-3 minutes to redistribute internal juices.
- Drizzle warm cream sauce over chicken breasts, removing toothpicks before serving.
- Plate immediately and garnish with fresh herbs for an elegant presentation.
Notes
- Select chicken breasts with uniform thickness to ensure even cooking and prevent dry edges.
- Butterfly chicken carefully, using a sharp knife parallel to the cutting board for precise, consistent cuts.
- Freeze cheese and ham slices briefly before stuffing to help them maintain shape during searing and baking.
- Use toothpicks sparingly and remember to remove them before serving to prevent accidental biting.
- Pat chicken dry before searing to achieve a crispy, golden-brown exterior that locks in moisture.
- Consider using low-sodium ham to control salt content in the final dish.
- Swap regular cream with half-and-half or milk for a lighter version of the sauce.
- For gluten-free option, coat chicken with almond flour instead of traditional breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 590 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 42 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 160 mg