Delicious Cordon Bleu with Sauce

Whenever I want something that's both easy and feels really fancy, this chicken stuffed with ham and cheese plus a rich parmesan sauce is my top pick. You wrap chicken around slices of salty ham and creamy Swiss, roll it up, then coat it with crispy breadcrumbs. It looks straight out of a nice restaurant, but I promise it's simple. The first time I made it was for an anniversary at home, and ever since, it's what we cook if we're celebrating and feel too lazy to go out.

So my mother-in-law, who's tough to please, tried this at Easter and couldn't stop raving. She wanted to know how I made it look so fancy. Now she asks for it every time the family gets together. Even my brother-in-law, who only likes plain food, came back for more.

Tasty Ingredients Inside

• Parmesan sauce: Just butter, flour, milk, and parmesan stirred into a smooth, creamy topping
• Breading stuff: Flour, eggs, and those golden breadcrumbs make it super crunchy
• Crunchy breadcrumbs: Toast them yourself so the coating doesn't turn soggy and has better flavor
• Ham and Swiss: Classic combo that melts inside the chicken
• Chicken breasts: Flatten these so you can roll them up easily and they cook right through

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How To Fix It

Get the breading ready

First, pop your breadcrumbs into a 350°F oven for about 10 minutes—give them a stir halfway until they're crispy and golden. While that's going, pat your chicken breasts dry, put them between plastic or parchment, and pound them thin. You want them flat, but don't smash them too much.

Layer things up

With the chicken flat, sprinkle both sides with salt and pepper. Lay two slices of Swiss cheese down, then put a slice of ham on there too. Let the cheese help stick it together as you go.

Roll and tuck

Roll each piece of chicken up with the cheese and ham inside, into a log. Don't overthink it; if it's a bit messy, the breading fixes it.

Coat and chill

Get three bowls out—one for flour, one with beaten eggs, one for your toasted breadcrumbs. Dip each roll in flour, then the eggs, then right into those breadcrumbs so it's covered all over. Now, wrap each in plastic wrap and stash them in the fridge at least 30 minutes. The chilling keeps them from falling apart.

Into the oven

Time to bake. Heat your oven to 350°F, take off the plastic, and lay the chicken out on a tray. Bake for about 35 minutes until you see the crust get that deep golden brown and the chicken's cooked through.

Time for sauce

While everything bakes, throw butter into a small skillet over medium-low. Stir in some flour, keep whisking, and slowly pour in milk so it doesn't get lumpy. When it thickens up, take it off the heat, then stir in that parmesan until it's velvety smooth.

Learned the hard way that if you jump ahead and skip the fridge time, you'll just end up with everything unrolling and cheese oozing out. Now I always plan for that chill time and it turns out tidy every time.

Great Ways To Serve It

This dish is fancy enough to be the highlight, but honestly, it goes great with roasted asparagus, some buttery mashed potatoes, or a green salad. There's so much sauce you barely need a side, though some crusty bread for mopping it up is a win. A chilled white wine or lighter beer works perfectly here, too.

Switch Things Up

This is really easy to change based on what you've got. Try swapping in gruyere or fontina cheese. Use prosciutto for that salty bite instead of basic ham, or add a sprinkle of fresh herbs like sage or thyme into the breadcrumbs. If you want it punchy, smooth a little Dijon mustard inside before the cheese.

Plan Ahead Like a Pro

This meal's super helpful for company because you can get all the way to the wrapped-up stage and leave them in the fridge overnight, or freeze for a month. If frozen, thaw fully in the fridge. The sauce keeps too—just rewarm it slowly with a splash of milk if it feels too thick.

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This cheesy chicken, with its crispy crust and creamy sauce, is one of those dishes that makes dinner feel special every single time. You get crunchy, melty, salty, and creamy in every forkful, but honestly, it's not tough at all—just a few steps and a bit of patience. Shows you don't need anything fancy to turn out a meal that looks impressive and tastes even better.

Recipe FAQs

→ What makes chilling the chicken before baking important?

It keeps everything in place so the filling doesn’t spill out. Chilling also helps the shape stay firm while it cooks.

→ Can I prep this in advance?

For sure! You can coat and assemble the chicken the day before and store it in the fridge. Or freeze it for a month. Cook it when you’re ready.

→ What do I do to fix a lumpy sauce?

Take the pan off the heat and whisk like crazy. Still lumpy? Strain it through a fine mesh strainer, then put it back on soft heat.

→ Could I switch out the cheese or meat?

Of course! Gruyere can be swapped for Swiss, or try prosciutto in place of ham. Just stick to meat slices that are thin and cheese that melts well.

→ How will I know if the chicken’s done?

Use a thermometer and check for 165°F inside. The outside will be golden and crispy, and the juices need to be clear.