This classic Chicken Cordon Bleu recipe is easier than you might think to make. Oven-baked chicken culets are rolled up with ham and Swiss cheese, breaded and seasoned then served with a creamy white wine sauce. Perfect for special occasions and holiday dinners.
Place chicken cutlets on a cutting board, cover with plastic wrap and pound flat as needed to achieve an even thickness.
Layer a slice of ham and a slice of Swiss cheese onto each cutlet, then roll. Secure with a toothpick if needed.
In a medium bowl, mix flour, salt, and thyme.Add each rolled and stuffed piece of chicken to the bowl and rotate to coat the chicken on all sides.
Heat 6 tablespoon butter in a skillet over medium-high heat.Add chicken and cook each side for about 2-3 or until golden brown on each side.Transfer browned chicken to a 8x8 greased baking pan. (Use remaining 2 tablespoon butter to grease pan)
In a medium bowl, whisk together wine, chicken broth, bullion and cream.Pour wine sauce over chicken. Use a brush to completely coat the chicken with sauce.Then top chicken with breadcrumbs, pressing them as needed to be sure they stick.
Bake at 375˚F for 20 mins. Chicken is done when internal temp of chicken reaches 165˚.Cover loosely with foil as needed to prevent bread crumbs from over-browning.
Plate baked chicken and spoon wine sauce from pan over top right before serving.
Notes
Add salt and pepper to finished dish as desired, to taste.