This Classic Chicken Cordon Bleu is a family favorite recipe at our house. This recipe is easy to follow along and turns out perfect every time! I top mine with a white Cream Sauce that is to die for! Seriously, it is so good! This Classic Chicken Cordon Bleu is such a delicious dinner recipe that everyone is a fan of! Make it with me!
Where Did I Learn How to Make Chicken Cordon Bleu?
Fun fact, I used to intern at The Little America hotel under Chef Goutz my senior year of high school. It was a blast! Instead of going to school on B days, I would spend 2 days a week 8-5 in the kitchen there. I learned a lot of fun tips, tricks, recipes, and one of my favorite recipes I learned there was this recipe for a Classic Chicken Cordon Bleu. What used to feel like a difficult, fancy recipe to me, became second nature because we cooked it so often! I loved learning their tips on how to get the stuffing to stay in the chicken, the way they rolled up their cheese, and how to bake it! Now, I feel like I am a pro!
White Cream Sauce
The best part about this recipe is the Cream Sauce! The flavor is so yummy with the ham and cheese and breading! When making the sauce, it is important to whisk the flour until smooth. Slow and steady I always say! You want to whisk it into the melted butter until there are no visible lumps. Then, when adding the milk, you need to keep whisking it to keep it smooth. This way, the sauce is creamy and thin, and not lumpy and chunky!
Decadent Dine In Dinner Idea
Our favorite way to serve this is with a side of fresh vegetables! Pictured here, we served it with roasted asparagus. For the roasted asparagus, I just removed the ends and placed them on a cookie sheet. Drizzled some olive oil and Johnny’s seasoning salt over the top and slid it into the oven for the last 10 minutes of the chicken baking. You could do this same method with carrots, cauliflower, or broccoli!
What You’ll Need
dry stove top stuffing mix
chicken breasts
thick deli ham
Swiss cheese
eggs
Dijon mustard
all purpose flour
Salt & Pepper
Cream Sauce
butter
flour
milk
garlic powder
chicken flavored Bouillon cubes
Dijon mustard
Worcestershire sauce
parmesan cheese
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Classic Chicken Cordon Bleu
This Classic Chicken Cordon Bleu is a family favorite recipe at our house. This recipe is easy to follow along and turns out perfect every time!
Ingredients
- 2 cups dry stove top stuffing mix
- 6 boneless, skinless chicken breasts
- 6 slices thick deli ham
- 6 slices Swiss cheese
- 3 eggs
- 2 tablespoons Dijon mustard
- 1 1/2 cup all purpose flour
- Salt & Pepper
Cream Sauce
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- 2 teaspoons garlic powder
- 2 chicken flavored Bouillon cubes
- 2 tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 cup grated parmesan cheese
Instructions
For the Chicken
Preheat oven to 375.
Take the chicken breast at the thickest part, and slice a pocket out. Stuff the chicken with ham and cheese rolls. Pull the flap of the chicken back over the top and press to seal. Secure with toothpicks. Set aside.
Place the dry stuffing mix in a food processor or blender and blend down until it becomes like small crumbs.
In another shallow baking dish, beat eggs and mustard until smooth. Place a bowl of flour off to the side. Working with one breast at a time, coat the chicken lightly with flour, then dip in the egg mixture, both sides. Roll the chicken through the stove top dry mix. Place in a well greased 9×13 baking sheet. Repeat for all 6 breasts.
Cover and bake for 50-60 minutes, or until internal temperature reaches 160 degrees. Remove cover for the final 10 minutes of cooking. Let chicken rest 5 minutes before serving.
For the Sauce:
While the chicken is baking, prepare the cream sauce.
Melt the butter in a medium saucepan over medium heat.
Whisk in the flour and continue to whisk until smooth. It will be thick.
Slowly pour in the milk, and stir until smooth.
Add in the garlic powder, chicken bouillon, whisking constantly over medium heat until it begins to simmer and thicken, about 5 minutes.
Remove from heat and stir in the mustard, Worcestershire sauce, and parmesan cheese.
When chicken is cooked, remove from oven and drizzle sauce over top.
