Crispy Baked Chicken Cordon Bleu with Dijon Cream Sauce
Tender chicken breasts stuffed with ham and Swiss cheese, coated in golden breadcrumbs and served with a rich Dijon cream sauce. A quick weeknight dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookrisp.com.
Cooking tools:
- Instant-read thermometer
- Toothpick
- Chef's knife
- Oven
- Baking sheet
- Saucepan
- Whisk
- Mixing bowl
- Refrigerator
Ingredients
- 1/2 cup panko breadcrumbs (for Super Easy) or 1 cup panko breadcrumbs (for Quick Dredge)
- Oil spray
- 2 small chicken breasts (6-7 oz/180-210 g each)
- Salt
- pepper
- 4 slices of Swiss cheese
- 4 to 6 slices of ham (about 2.5 oz/75 g)
- 3 tbsp mayonnaise
- 1 1/2 tbsp Dijon mustard
- 1 egg
- 2 tsp plain flour
- 1 1/2 tbsp butter
- 1 1/2 tbsp flour
- 1 1/4 cups milk
- 2 tbsp Dijon mustard
- 3 tbsp Parmesan cheese (finely grated)
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