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Classic Chicken Cordon Bleu is breaded and then fried. We opted to skip the frying and bake ours instead. It takes what otherwise is a tedious recipes and simplifies it a bit. Once the chicken is layered with cheese and ham and then rolled, it’s one big piece of chicken so frying it seemed like too much. The chicken will bake into a beautiful, golden and crispy piece of meat that’s perfectly swirled on the inside. It left us mesmerized.  

Chicken Cordon Bleu sauce really completes this dish. It’s creamy and tangy and like a next level gravy. You start by making a basic gravy and then add dijon and Parmesan to take it into a class all on it’s own. 

To complete your swirled dinner make this surprisingly easy Pumpkin Cheesecake Roll

4 chicken breasts
8 slices Swiss cheese
8 slices deli ham
1 c. all-purpose flour
2 large eggs, beaten
2 c. panko breadcrumbs
Kosher salt
Freshly ground black pepper
4 tbsp. melted butter
1 tsp. dried oregano
4 tbsp. butter
1/4 c. all-purpose flour
2 c. milk
2 tbsp. dijon mustard
1/4 c. freshly grated parmesan


  1. Preheat oven to 400° and line a large baking sheet with parchment paper. Place a chicken breast between two pieces of plastic wrap on a cutting board and flatten to a ¼” thick with a meat mallet or rolling pin. Top breast with 2 slices of cheese, then 2 slices of ham. Starting at the top of the breast roll up tightly and secure with toothpicks. Repeat with remaining breasts.
  2. Place flour, eggs, and panko in three shallow bowls. Season flour with salt and pepper. Add melted butter and oregano to panko and mix until incorporated.
  3. Working one at a time, roll chicken first in flour, then eggs, then panko mixture, pressing to coat. Place on prepared baking sheet. Bake until golden and cooked through, 30 minutes.
  4. Meanwhile make sauce: In a large skillet over medium heat, melt butter. Add flour and stir until golden, 2 minutes. Slowly whisk in milk, then add mustard. Let simmer until thickened, 5 minutes. Add Parmesan and stir until melted. Season with salt and pepper.
  5. Remove toothpicks from chicken and serve with sauce.


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