Nitrate & Nitrite Free Classic Chicken Cordon Bleu
Total time1 hr 30 min
Prep time30 min
Cook time30 min
4.5(16)
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6–7 oz each)
- 4 thin slices deli ham (about 3 oz total)
- 4 slices swiss cheese (about 3 oz total)
- ½ tsp kosher salt
- ¼ tsp black pepper
For the breading
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- ½ tsp garlic powder
- ½ tsp paprika
- 2 tbsp olive oil
For the Dijon cream sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup low-sodium chicken broth
- ½ cup heavy cream
- 2 tbsp dijon mustard
- 1 tsp fresh lemon juice
- salt and pepper to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Place one chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness. Repeat with the remaining breasts.
- 2
Season the top surface of each pounded breast with salt and pepper. Lay one slice of ham over each breast, then one slice of Swiss cheese on top of the ham, leaving a 1/2-inch border around the edges.
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