Chicken Cordon Bleu Roll Ups 3

Chicken Cordon Bleu Roll Ups

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Chicken Cordon Bleu Recipe is firm breaded chicken bosoms loaded down with ham, Swiss cheddar and showered with a mustard Parmesan cream sauce. They are a family most loved and I love to serve them with Roasted Rosemary Potatoes and Cauliflower Au Gratin.

Chicken is by a long shot one of the most flexible meats. We presumably eat chicken somehow in any event two times every week. There are simply such huge numbers of approaches to prepare it, flame broil it, pan sear it and saute it. Everybody needs a huge collection of incredible go to chicken plans. This Chicken Cordon Bleu Recipe is one of my top picks. They are luscious, simple thus trustworthy.

They are straightforward enough for a weeknight dinner yet rich enough for organization. Understand!! Don’t they look appetizing and tasty? The chicken is loaded down with infant Swiss cheddar and sweet ham. At that point it is breaded with firm panko pieces and prepared to a brilliant earthy colored. Not long before serving shower with a simple mustard Parmesan cream sauce.

Chicken Cordon Bleu

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Recipe by smalltownwoman Course: MainCuisine: AmericanDifficulty: Easy


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A delicious French classic, chicken cordon bleu is made of chicken breasts stuffed with ham and Swiss cheese.


  • 2 large chicken breasts cut in half lengthwise to create 4 thinner pieces

  • 2 eggs

  • 1 tablespoon milk

  • 1/2 cup flour

  • 1 1/4 cups panko bread crumbs

  • 1 teaspoon dried basil

  • 1 teaspoon dried oregano

  • 4 slices deli size baby Swiss

  • 4 slices deli style ham

  • 2 tablespoons butter

  • 2 tablespoons flour

  • 1 1/2 cups milk

  • 1 1/2 tablespoons dijon mustard

  • 1/2 cup shredded parmesan cheese

  • 1 tablespoon fresh chopped Italian parsley (optional)


  • Preheat oven to 375 degrees. If necessary pound chicken breasts to 1/2 inch thick using meat mallet.
  • Whisk eggs and 1 tablespoon milk in small bowl. Add flour to shallow plate. Combine Panko bread crumbs, basil and oregano on separate shallow plate.
  • Place one piece of Swiss cheese on each piece of chicken. Top with a piece of ham on each piece of Swiss cheese. Roll up chicken breasts and secure with toothpick.
  • Dip each rolled chicken stack in egg mixture, then in flour, back in egg mixture and then in the Panko breadcrumbs.
  • Place on a baking sheet. Bake for 25-35 minutes or until cooked through. Cover loosely with aluminum tent.
  • Meanwhile melt butter over medium heat. Whisk in flour and cook for 2-3 minutes: whisking constantly. Slowly whisk in milk and cook until slightly thickened; about 2 minutes. Turn heat to low and whisk in Dijon mustard and Parmesan cheese. Cook until cheese is melted; whisking constantly.
  • Carefully remove toothpicks, slice chicken into rounds, drizzle with cheese sauce and sprinkle with parsley.


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