Dijon Cream Sauce Chicken Cordon Bleu

Follow our step-by-step guide on how to make Dijon Cream Sauce Chicken Cordon Bleu.

1. Step 1

   To start, take each chicken breast and carefully slice it down the center lengthwise, making sure to leave about an inch of connective tissue at one end.

2. Step 2

   Gently open the chicken like a book and sprinkle half a teaspoon of salt on each side.

3. Step 3

   Let the chicken rest for about 30 minutes so it can soak up that delicious saltiness.

4. Step 4

   Next, cover the chicken breasts with plastic wrap and use a meat mallet to pound them thin, expanding their surface area to roughly double.

5. Step 5

   While you’re at it, grab a sharp knife or meat slicer and cut the ham steak into very thin pieces.

6. Step 6

   Now, it’s time to build those tasty layers! Spread a quarter cup of shredded Gruyère cheese over each chicken breast, followed by a layer of ham.

7. Step 7

   Repeat this layering process to create two delicious layers.

8. Step 8

   Fold the chicken over like an omelet, encasing the cheese and ham, and secure the edges with four to five toothpicks to keep everything snug inside.

9. Step 9

   In a bowl, whisk together some eggs and milk until well combined.

10. Step 10

    In another bowl, mix panko breadcrumbs with grated Parmesan cheese for that perfect crunch.

11. Step 11

    Dredge each chicken breast in flour, dip it into the egg wash, and then coat it with the breadcrumb mixture.

12. Step 12

    Place the breaded chicken on a wire rack and pop it in the freezer for about 20 minutes; this helps the breading stick beautifully.

13. Step 13

    While that’s chilling, preheat your oven to 375°F (190°C) and arrange the breaded chicken breasts in a baking dish.

14. Step 14

    Bake them in the preheated oven for 25 minutes.

15. Step 15

    After that, brush melted butter on each side and flip the chicken over, then bake for another 25 minutes until golden and crispy.

16. Step 16

    Now, let’s whip up a creamy sauce! Pour some milk into a saucepan over low heat and let it simmer gently until it’s steaming, which should take about 10 minutes.

17. Step 17

    In a separate pan, melt some butter and stir in flour to create a roux, cooking it for about 4 to 5 minutes while stirring constantly.

18. Step 18

    Gradually whisk in the hot milk, allowing the sauce to thicken before adding more milk.

19. Step 19

    Once everything is well combined, stir in Parmesan cheese and a pinch of nutmeg, mixing until the cheese melts into a creamy delight.

20. Step 20

    Finally, add Dijon mustard and let the sauce simmer until it thickens enough to coat the back of a spoon.

21. Step 21

    Don’t forget to season with salt and pepper to taste! When the chicken is done baking, carefully transfer it to plates and remove the toothpicks.

22. Step 22

    Generously ladle that luscious Dijon cream sauce over the chicken and serve it up hot.

23. Step 23

    Enjoy every bite of this comforting dish that’s sure to impress!.