Description

This Creamy Chicken Cordon Bleu Delight is a gourmet dish made easy. Featuring tender chicken breasts stuffed with savory ham and melted Swiss cheese, coated in crispy golden breadcrumbs, and finished with a rich and velvety cream sauce, this dish is a restaurant-quality meal you can make at home. Perfect for special occasions or an indulgent weeknight dinner, this recipe delivers incredible flavor in every bite.

Ingredients

Chicken Breasts: 4 boneless, skinless pieces
Ham Slices: 4 slices (black forest or honey ham preferred)
Swiss Cheese Slices: 4 slices
All-Purpose Flour: 1 cup
Large Eggs: 2, beaten
Panko Breadcrumbs: 1 cup
Salt and Pepper: To taste
Olive Oil: 2 tablespoons
Butter: 2 tablespoons

For the Creamy Sauce:

- Heavy Cream: 1 cup
- Chicken Broth: 1 cup
- Garlic Cloves: 2, minced
- Dijon Mustard: 1 teaspoon
- Fresh Parsley: 1 teaspoon, chopped (for garnish)

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Instructions

1. Prepare the Chicken:

Preheat your oven to 375°F (190°C).
Place each chicken breast between plastic wrap and pound to about ½ inch thickness. Season both sides with salt and pepper.

2. Assemble the Filling:

Lay a slice of ham and a slice of Swiss cheese on each chicken breast. Fold the chicken to enclose the filling, securing with toothpicks if necessary.

3. Bread the Chicken:

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each stuffed chicken breast in flour, dip in eggs, and coat with breadcrumbs.

4. Sear the Chicken:

In a large skillet, heat olive oil and butter over medium heat. Add the breaded chicken breasts and cook for 3-4 minutes on each side until golden brown.

5. Bake to Perfection:

Transfer the seared chicken to a baking dish and bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (75°C).

6. Craft the Creamy Sauce:

In the same skillet, sauté minced garlic over medium-low heat until fragrant. Add chicken broth and bring to a simmer. Stir in heavy cream and Dijon mustard, cooking until the sauce thickens slightly.

7. Serve:

- Remove toothpicks from the chicken, if used. Plate the chicken and generously pour the creamy sauce over the top. Garnish with chopped fresh parsley.

Notes

For Extra Crispiness: Use crushed cornflakes instead of panko breadcrumbs.
Alternative Cheese Options: Try Gruyère, mozzarella, or provolone for a different flavor twist.
Make Ahead: Assemble the chicken up to a day in advance and refrigerate before baking.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm in a 350°F oven for 10 minutes to maintain crispiness.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: For Extra Crispiness: Use crushed cornflakes instead of panko breadcrumbs. Alternative Cheese Options: Try Gruyère, mozzarella, or provolone for a different flavor twist. Make Ahead: Assemble the chicken up to a day in advance and refrigerate before baking. Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheating: Warm in a 350°F oven for 10 minutes to maintain crispiness.
Cuisine: French-American