Chicken Cordon Bleu Roll Ups (2024)

October 1, 2023 by Beth Pierce 79 Comments

This classic baked Chicken Cordon Bleu Recipe is crispy breaded chicken breasts stuffed with ham and Swiss cheese and drizzled with a mustard Parmesan cream sauce. They are a family favorite, and I love to serve them with a fresh garden salad, asparagus, andRoasted Rosemary Potatoes.

Chicken is by far one of the most versatile meats. We probably eat chicken one way or another at least twice a week. There are just so many ways to bake it, grill it, stir fry it, and saute it. Everyone needs a large repertoire of great go-to chicken recipes. This Chicken Cordon Bleu Recipe is one of my favorites. They are scrumptious, easy, and so dependable.

They are simple enough for a weeknight meal yet elegant enough for company. See what I mean!! Don’t they look savory and scrumptious? The chicken is stuffed with baby Swiss cheese and sweet ham. Then it is breaded with crispy panko crumbs and baked to a golden brown. Just before serving, drizzle with an easy mustard Parmesan cream sauce.

How to make baked Chicken Cordon Bleu

Start by whisking eggs and milk in a shallow bowl. Next, set up two shallow plates. One with just flour and the other with Panko bread crumbs, basil, and oregano. Now split the chicken breasts in half. Layer with sheets of plastic wrap and pound them to a little less than 1/2 inch thick. Season with koshersaltand fresh ground blackpepper. Now layer each chicken breast with Swiss Cheese and ham. Then roll the chicken breast and secure it with a toothpick. Next, dip each chicken breast in the egg mixture, then in the flour, back in the egg mixture, and then in the Panko bread crumb mixture. Place on a baking sheetcovered withparchment paper. Spritz each piece with a littlecooking spray. Bake for about 30 minutes or until the chicken cooks through. Chicken is cooked through when it reaches aninternal temperatureof 165 degrees.

Meanwhile, melt a little butter in a skillet and add an equal amount of flour. Whisk constantly over medium-low heat for a few minutes. Next, slowly whisk in the milk and cook until slightly thickened, whisking frequently. Turn the heat to low and whisk in the Dijon Mustard and Parmesan Cheese. Continue whisking until the cheese is melted. Finally, carefully remove the toothpicks and slice the baked chicken. Spoon the mustard Parmesan sauce over the top, and if desired, sprinkle with fresh chopped Italian parsley. For best results, serve promptly.

Helpful tips

• If the chicken breasts are still too thick to roll after cutting them in half lengthwise, pound them a little thinner using a meat mallet.
• Use Panko bread crumbs for extra crispiness.
• Don’t drizzle the sauce until you are ready to serve.
• Use freshly shredded Parmesan Cheese in the sauce. It is so flavor packed and it really does make a difference.
• For optimal taste, select a good quality ham. Boars Head sells some fabulous deli hams. I really like the Tavern Ham and the Pesto Parmesan Ham.
• For added crispiness, spritz breaded chicken breasts with a little oil before baking.
• Use deli-size slices of ham and Swiss cheese. If they are precut square slices of Swiss cheese, then get a little extra in case you need them, as they might not cover the whole area.
• Chicken is cooked through when it reaches aninternal temperatureof 165 degrees.
• Storeleftoversin anairtight containerin the refrigerator for up to 3 days. Reheat in the air fryer or in theoven.
• To freeze unbaked, follow through step #4 and then individually wrap the chicken breasts in plastic wrap. Place in a sturdy freezer container and freeze for up to 3 months. Thaw in the fridge and bake as directed.

More Chicken Recipes you will love!

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