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Chicken Cordon Bleu with Creamy Dijon Sauce

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PREP TIME
30 min
COOKING TIME
50 min
TOTAL TIME
130 min
SERVINGS
2 servings
Dinner
Chicken Cordon Bleu with Creamy Dijon Sauce
Ingredients
  • 2 (6 ounce) chicken breasts
  • 1 teaspoon salt
  • 1 slice ham steak
  • 1 cup shredded Gruyere cheese
  • toothpicks
  • 2 eggs
  • 3 tablespoons milk
  • 2 cups Italian-style panko bread crumbs
  • 1 cup grated Parmesan cheese
  • 2 cups all-purpose flour
  • 3 tablespoons butter
  • 2 cups whole milk
  • 2 tablespoons salted butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 1/8 teaspoon ground nutmeg, or to taste
  • 3 tablespoons Dijon mustard
  • 1 pinch salt and ground black pepper to taste
Instructions
1
Slice each chicken breast in half lengthwise, leaving a small portion of connective tissue intact. Unfold the chicken like a book and sprinkle both breasts with 1/2 teaspoon of salt. Allow the chicken to sit for 30 minutes, allowing it to absorb the salt.
2
Cover each breast with plastic wrap and use a meat mallet to gently flatten it, roughly doubling its original size. Thinly slice ham steak using a sharp knife or meat slicer.
3
Spread 1/4 cup of Gruyère cheese over each breast, then divide the ham evenly between them. Repeat this process two more times, creating three layers of cheese and ham. Fold the chicken over like a pancake, enclosing the filling within. Secure the edges with 4 to 5 toothpicks.
4
In a separate bowl, whisk together eggs and milk. In another bowl, combine bread crumbs and Parmesan cheese. Dip each breast in flour, then coat it with an egg wash, followed by a layer of bread crumbs. Place the coated chicken on a wire rack and refrigerate for 20 minutes to help the breading adhere.
5
Preheat your oven to 375 degrees F (190 degrees C). Arrange the breaded chicken breasts in a baking dish.
6
Bake the chicken for 25 minutes, then brush each side with melted butter and flip it over. Continue baking for an additional 25 minutes.
7
To prepare the sauce, pour milk into a saucepan set over low heat and simmer until it starts to steam, about 10 minutes.
8
Melt butter in the saucepan and stir in flour to create a smooth paste. Cook this mixture, stirring constantly, for 4 to 5 minutes. Gradually whisk in hot milk, allowing the sauce to come together before adding more milk. Continue stirring until everything is well combined. Add Parmesan cheese and nutmeg, stirring constantly until the cheese is fully incorporated into the sauce. Stir in Dijon mustard and simmer the sauce until it reaches a thick consistency, coating the back of a spoon. Season with salt and pepper.
9
Remove the chicken from the oven and transfer it to plates; remove the toothpicks. Ladle the sauce over the chicken and serve immediately.