Chicken Cordon Bleu

This classic Chicken Cordon Bleu recipe is easier than you might think to make. Oven-baked chicken cutlets 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.

Course Dinner

Cuisine French

Recipe Type Baby Shower, Bridal Shower, Cast Iron Skillet, Chicken, Christmas, Easter, Fall, Ham, Served Hot

Skill Level Easy

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 651kcal

Author Angela G.

Equipment

cast iron skillet

Ingredients

6 chicken cutlet
6 slices Swiss cheese
6 slices ham
¼ cup flour
1 teaspoon salt
2 teaspoon fresh or dried thyme
½ cup butter (1 stick), divided
¼ cup Panko bread crumbs

Sauce

½ cup white cooking wine
3 cups chicken broth
1 teaspoon chicken bouillon
1 cup heavy cream

Instructions

Pound chicken flat. Place chicken cutlets on a cutting board, cover with plastic wrap and pound flat as needed to achieve an even thickness.
Stuff chicken. Layer a slice of ham and a slice of Swiss cheese onto each cutlet, then roll it up. Secure with a toothpick if needed.
Coat chicken in seasoned flour. 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.
Sear chicken. Heat butter in a large cast iron skillet over medium-high heat.
Sear chicken in the skillet, cooking each side for about 2-3 or until golden brown.
Make and add the cream sauce. In a medium bowl, whisk together wine, chicken broth, bullion and cream to make the sauce.
Pour sauce over top of chicken. Use a brush to completely coat the chicken with sauce.
Bread and bake chicken. Top chicken with breadcrumbs, pressing them as needed to be sure they stick. Bake at 375˚F for 20 mins or until chicken is fully cooked.
Serve. 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.
Chicken is done when internal temp of chicken reaches 165˚F.
Cover chicken loosely with foil as it bakes, if needed, to prevent bread crumbs from over-browning.

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