Joanna Gaines Chicken Cordon Bleu Recipe
Chicken Cordon Bleu is a rich and comforting dinner. This Joanna Gaines Chicken Cordon Bleu Recipe is crispy outside and creamy inside.
Ingredients
- 4 boneless chicken breasts
- 8 slices deli ham
- 4 slices Swiss cheese
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 eggs
- 2 tablespoons milk
- 2 tablespoons olive oil
For the Cream Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups milk
- 1 teaspoon Dijon mustard
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
Instructions
Prepare the Chicken
- Place chicken breasts on a cutting board. Pound them evenly until thin for easier rolling and even cooking.
Add the Filling
- Lay ham slices and Swiss cheese on each chicken breast. Keep the filling slightly away from edges carefully.
Roll the Chicken
- Roll each chicken breast tightly around the filling. Secure with toothpicks so the filling stays inside while cooking.
Prepare the Egg Mixture
- Crack eggs into a bowl. Add milk and whisk until smooth and fully combined for coating the chicken.
Prepare the Breadcrumb Coating
- Mix breadcrumbs, Parmesan cheese, garlic powder, paprika, salt and black pepper in another shallow bowl evenly.
Coat the Chicken
- Dip each rolled chicken piece into egg mixture first. Then coat fully with the breadcrumb mixture carefully.
Heat the Skillet
- Place olive oil into a skillet over medium heat. Warm the oil until slightly shimmering but not smoking.
Brown the Chicken
- Cook chicken rolls for two minutes per side. This creates a crispy golden crust before baking in oven.
Transfer to Baking Dish
- Place browned chicken rolls into a greased baking dish. Leave small spaces between each piece for even cooking.
Bake the Chicken
- Bake at 375°F for 30 minutes. Chicken should be fully cooked and crispy outside with melted cheese inside.
Start the Cream Sauce
- Melt butter in a saucepan over medium heat. Stir flour into butter until smooth and lightly golden.
Add Milk Slowly
- Pour milk slowly into the pan while whisking constantly. This prevents lumps and creates a creamy smooth sauce.
Add Flavorings
- Mix Dijon mustard, black pepper and Parmesan cheese into the sauce. Stir until cheese melts completely smooth.
Thicken the Sauce
- Cook sauce for three minutes while stirring often. The sauce should become creamy and slightly thickened before serving.
Remove Toothpicks
- Carefully remove toothpicks from cooked chicken rolls. Let chicken rest for five minutes before slicing and serving.
Serve Warm
- Place sliced chicken on serving plates. Spoon creamy Parmesan sauce over the top before serving immediately warm.
Notes
- Use thin chicken breasts for easier rolling.
- Chill rolled chicken before coating for better shape.
- Add mozzarella cheese for extra creaminess.
- Use turkey ham for a lighter version.
- Panko breadcrumbs create extra crispy texture.
- Do not overfill the chicken rolls.
- Add parsley on top for fresh flavor.
- Serve sauce separately if preferred.