Baked Chicken Cordon Bleu

This is a fantastic weekday-friendly version of Chicken Cordon Bleu. It delivers all the classic flavor and crunch you love, but it's faster to prepare and healthier since it's baked instead of fried. You have a choice between two different crumbing methods—the "Super Easy" or the "Quick Dredge"—to get the perfect coating. Both are simple and yield a delicious result. The dish is finished with a stunning and traditional Dijon Cream Sauce that brings everything together beautifully.

Instructions

1. 1

   Preheat your oven to 200°C (390°F) for a standard oven or 180°C (350°F) for a fan-forced oven.

2. 2

   Spread the panko breadcrumbs on a baking sheet and lightly spray with oil. Bake for about 3 minutes, or until they turn a light golden color. Remove them from the oven and immediately scrape the toasted breadcrumbs into a bowl.

3. 3

   Using a small knife, cut a pocket into each chicken breast, as shown in the recipe video. Fold two slices of cheese and the ham in half, then carefully place them inside the pocket of each chicken breast. Secure the opening with two toothpicks. Lightly season the outside of the chicken with salt and pepper.

4. 4

   Choose your desired crumbing method. For the Super Easy Method, mix the mayonnaise and mustard in a small bowl. Spread this mixture over the top and sides of each chicken breast (leaving the underside bare). Sprinkle the toasted panko over the top, using your other hand to press the crumbs firmly onto the sides. Lightly spray the chicken with oil. For the Quick Dredge Method, whisk the egg and flour together in a shallow dish. Dip the chicken into the egg mixture, then press it into the toasted panko breadcrumbs to coat completely. Transfer the chicken to the baking sheet and spray with oil.

5. 5

   Bake the chicken for 25 to 30 minutes, or until the outside is golden brown and the chicken is cooked through. Carefully remove the toothpicks before serving with the Dijon Cream Sauce.

6. 6

   While the chicken bakes, prepare the Dijon Cream Sauce. Melt the butter in a small saucepan over medium heat. Add the flour and cook for 1 minute, stirring constantly.

7. 7

   Add half of the milk and whisk until the flour and butter mixture is fully incorporated. Whisk in the remaining milk, mustard, and parmesan cheese. Continue to cook for about 3 minutes, whisking constantly until the sauce thickens. It will become even thicker as it cools. Remove from the heat, season with salt and pepper to taste, and serve alongside the chicken.

Recipe Notes

• Swiss cheese is highly recommended for this recipe because it melts beautifully but also holds its shape well. Other melting cheeses like gruyere, cheddar, or mozzarella will also work, but they may ooze out more during baking. To prevent this, you can secure the pockets with a few extra toothpicks.

• I used small, round slices of ham, which required two per chicken breast to fully cover the inside surface.

• For the sauce, full-fat milk is preferred for a richer, creamier texture, but low-fat milk can be used if that is what you have on hand.

• This recipe is great for making ahead. Use the "Quick Dredge" method and either refrigerate the uncooked chicken for up to 24 hours or freeze it. When you're ready to cook, thaw the chicken completely and touch up the breadcrumb coating if needed before baking according to the instructions. Leftover breadcrumbs can also be stored and reused.

• The nutrition information is an estimate per serving, based on a 300g portion of chicken and approximately 1/3 cup of sauce for each of the two servings.