Chicken cordon pan fried chicken breast is a classic dish and loved worldwide. This easy recipe is made with chicken, prosciutto, Gruyere cheese, and spices. Rebecca Franklin is a freelance lifestyle writer and recipe developer.
Her expertise is in French cuisine, which she writes about and teaches. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. It’s origins come from Switzerland, but it came into its own in America in the 60s when roulades were all the rage.
Toss the bread crumbs with the butter, garlic powder, and thyme. Spread them on a parchment lined baking sheet. Bake the breadcrumbs for 5 minutes, shaking the pan every minute until the breadcrumbs are browned. You will now have four pieces. Pound each piece of chicken into a thin sheet. Season the chicken with the salt and pepper.
:max_bytes(150000):strip_icc():format(webp)/chicken-cordon-bleu-recipe-1375482-15-c2072ed30bb846038725c08309bcbad8.jpg)
Take one piece and lay it flat. Add a slice of swiss cheese and two slices of ham. Roll the chicken into a log or simply fold in half. Try to tuck the ham and cheese into the chicken as much as you can. Whisk together the mayonnaise and Dijon mustard.
Slather it over the chicken, coating it on all sides. Press the toasted bread crumbs onto the chicken to completely coat. Place on a parchment lined baking sheet or a buttered casserole dish and bake at 400 for 20 minutes or until the internal temperature reaches 165F. While the chicken is baking, prepare the sauce.
Melt the butter in a saucepan over medium heat. Once its melted whisk in the flour and cook for 2 minutes on low heat. Add the garlic and cream cheese. Cook until the cream cheese has melted. Add in the chicken bouillon, water, and cream and cook, stirring frequently until the sauce is hot and has thickened. Whisk in the Dijon mustard, pepper, and the parmesan cheese.
Remove the chicken from the oven once it is golden brown, cheese is oozing and the internal temperature is 165F. Spoon the sauce over the cooked chicken and serve immediately. What sides can you serve with chicken cordon bleu? Serve the dish over pasta, with lots of extra creamy sauce of course.