Chicken Cordon Bleu With Dijon Cream Sauce

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · Chicken · high-protein

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Ingredients

• 1.5 lb (4 pieces) boneless skinless chicken breasts
• 2 oz thin-sliced deli ham
• 2 oz sliced Swiss cheese
• 1/4 cup all-purpose flour
• 1 large eggs
• 1/2 cup panko breadcrumbs
• 1 1/2 tbsp salted butter
• 1 tbsp olive oil
• 1/4 cup heavy cream
• 1 tbsp Dijon mustard
• 1/4 cup chicken broth
• 3 oz wide egg noodles
• 1 tbsp fresh parsley, chopped
• 1.5 tsp each kosher salt and black pepper

Method (tap to check — screen stays awake)

1. Heat oven to 400F and set a wire rack over a sheet pan.
2. Butterfly each chicken breast almost through, open it like a book, and pound it to a quarter inch so it will roll without splitting.
3. Season the inside, lay on a slice of ham and a slice of Swiss, then roll each breast up tightly from a short end and secure with two toothpicks.
4. Coat each roll in seasoned flour, then beaten egg, then panko, pressing the crumbs on firmly so they do not fall away in the pan.
5. Brown the rolls in the olive oil and butter over medium heat, about 2 minutes per side on all four sides, until the crust is evenly golden.
6. Transfer the rolls to the rack and bake 15 to 18 minutes until an instant-read thermometer reads 165F at the center of the thickest roll.
7. Meanwhile boil the egg noodles until just tender and pour off all but a tablespoon of fat from the skillet.
8. Add the broth to the hot skillet, scrape up the browned bits, then whisk in the cream and Dijon and simmer 3 minutes until the sauce coats a spoon.
9. Pull the toothpicks, slice each roll on the bias, and serve over the noodles under the Dijon cream with parsley on top.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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