Description
This Creamy Chicken Cordon Bleu elevates the classic dish with a rich, creamy sauce that envelops tender chicken breasts stuffed with layers of smoky ham and gooey cheese. It’s perfect for impressing guests or enjoying a cozy family meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 8 slices of ham
- 8 slices of Swiss cheese
- 1 cup heavy cream
- 1/2 cup flour
- Salt to taste
- Pepper to taste
- 1 teaspoon garlic powder
- Oil for browning
Instructions
- Preheat your oven to 375°F (190°C).
- Take the chicken breasts and place them between two sheets of plastic wrap. Gently pound them with a meat mallet until they are about 1/2 inch thick.
- On each chicken breast, layer a slice of ham followed by a slice of Swiss cheese. Optionally, add another slice of ham and cheese for extra flavor.
- Carefully roll the chicken breasts tightly, starting from the narrow end. Secure each roll with toothpicks or kitchen twine.
- In a shallow dish, mix together flour, salt, pepper, and garlic powder. Dredge each chicken roll in the flour mixture, coating it evenly.
- In a large skillet, heat oil over medium-high heat. Add the chicken rolls and brown them on all sides, about 2-3 minutes per side.
- Transfer the browned chicken rolls to a baking dish and place them in the preheated oven. Bake for about 25-30 minutes, or until the chicken is cooked through and the juices run clear.
- In the same skillet used for the chicken, lower the heat and add the heavy cream. Scrape up any brown bits from the bottom of the pan. Let it simmer for a few minutes until thickened. Season to taste with salt and pepper.
- Once the chicken is done, remove the toothpicks, slice the rolls, and drizzle the creamy sauce over the top. Enjoy!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: Don’t overcrowd the skillet when browning the chicken for a nice sear. Let the chicken rest after baking to keep it moist. Experiment with different types of cheese for a twist.