Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 4–6 slices ham (thinly sliced)
- 4 slices Swiss cheese (or Gruyère)
- 1 cup panko breadcrumbs
- 1 egg or mayonnaise + Dijon mustard mix (for dredging)
- 1.5 tbsp butter (for browning)
- 1.5 tbsp flour
- 1.25 cups milk
- 2 tbsp Dijon mustard (plus extra to spread inside)
- 3 tbsp Parmesan cheese (grated, mixed with panko)
- Fresh herbs (chopped parsley or chives, for garnish)
Instructions
- Butterfly each chicken breast and flatten gently to an even thickness.
- Spread Dijon inside, layer ham and Swiss, then roll up tightly and secure with toothpicks.
- Lightly dust rolls with flour, dip in beaten egg or mayo/Dijon mix, then coat in panko mixed with Parmesan.
- Heat butter in a skillet and brown rolls on all sides until golden.
- Transfer to a 375°F oven and bake until internal temperature reaches 165°F, about 12–18 minutes.
- Let rest for 5 minutes, remove toothpicks, slice into rounds, and top with fresh herbs.
Notes
Can be assembled up to 24 hours ahead, freeze for later. Serve with vegetables, potatoes, or a light sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 65mg
Keywords: chicken, cordon bleu, gourmet, easy recipe, dinner