Yeast Free One-Pan Chicken Cordon Bleu
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 4 slices deli ham (about 3 oz total)
- 4 slices swiss cheese (about 3 oz total)
- ½ tsp kosher salt
- ¼ tsp black pepper
- 3 tbsp olive oil
For the breading
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ½ tsp garlic powder
- ½ tsp onion powder
For the sauce
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1 cup low-sodium chicken broth
- ½ cup heavy cream
- 2 tbsp dijon mustard
Chef's tipUse the same amount. Yellow mustard is milder and more vinegary - taste, then add a little more if needed. - 1 tsp fresh thyme leaves (optional)
For serving
- 1 tbsp fresh 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 side of each pounded breast with salt and pepper. Lay one slice of ham and one slice of Swiss cheese on each breast, leaving a 1/2-inch border on all sides. Starting from the short end, roll each breast tightly into a cylinder and secure with 2–3 toothpicks.
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