Cordon Bleu with Sauce (Printable Version)
Tender chicken rolled with Swiss and ham, breaded, baked, and topped with rich Parmesan sauce.
# Ingredients:
→ Chicken filling ingredients
01 -
8 slices of Swiss cheese
02 -
4 thin slices of ham
03 -
4 boneless, skinless chicken breasts
04 -
2 large eggs, whisked
05 -
3/4 cup plain breadcrumbs, dry
06 -
3/4 cup regular flour
07 -
Salt and pepper for seasoning
→ Creamy sauce ingredients
08 -
1/4 cup regular flour
09 -
1/2 cup Parmesan cheese, grated
10 -
1 1/2 cups milk (2%)
11 -
4 tablespoons butter
# Steps:
01 -
Set your oven to 350°F. Spread out breadcrumbs on a baking sheet, stirring halfway through, and toast for 10 minutes until golden. Leave to cool once done.
02 -
Take the chicken breasts, pat them dry, and place between sheets of plastic wrap. Use a meat hammer or rolling pin to flatten them to about 1/4-inch thickness. Sprinkle with salt and pepper on both sides.
03 -
Put each flattened chicken breast on a flat surface. Add 2 slices of Swiss cheese and 1 piece of ham on top, then roll up tightly to enclose the filling.
04 -
Arrange three low dishes: one with the flour, another with the eggs, and the last one holding the toasted breadcrumbs.
05 -
Dredge each chicken roll in the flour, coat it in the eggs, and finish with the breadcrumbs. Make sure they're fully covered each time.
06 -
Wrap each coated roll snugly in plastic wrap so it forms a firm cylinder. Stick them in the fridge for at least half an hour. It keeps their shape while they cook.
07 -
Remove the wraps from the chicken and place them on a baking sheet. Bake in the oven at 350°F for 35 minutes, or until the inside hits 165°F.
08 -
While you're baking the chicken, heat up butter in a saucepan over low-medium heat. Blend in the flour until it's thick, then steadily stir in the milk to smooth things out.
09 -
When the sauce starts thickening, remove the pan from heat. Mix in the Parmesan cheese until it's melted and creamy. Cut the baked chicken rolls and serve them with the sauce poured generously on top.
# Notes:
01 -
Chilling the chicken wrapped in plastic keeps it firm while baking, so don’t leave this out.
02 -
Wash hands after touching the egg to keep the breadcrumbs from clumping.
03 -
If your sauce ends up with lumps, strain it and slowly reheat.
04 -
Refrigerate uncooked chicken rolls for one day, or freeze them for up to a month before baking.
05 -
Add a small splash of milk to reheat any leftover sauce and make it smooth again.