Ingredients:

  • 4 boneless, skinless chicken breasts (6-8 ounces/170-225g each)
  • 4 slices (approx. 4 oz / 115g) thinly sliced cooked ham (Black Forest or Virginia ham)
  • 4 slices (approx. 4 oz / 115g) Swiss cheese
  • 1/2 cup (60g) all-purpose flour, seasoned with salt and pepper
  • 2 large eggs, lightly beaten
  • 1 cup (85g) panko breadcrumbs
  • 2 tablespoons vegetable oil or olive oil
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup (240ml) chicken broth
  • 1/2 cup (120ml) heavy cream
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

  1. Pound chicken breasts to an even 1/4-inch thickness. Season with salt and pepper.
  2. Layer a slice of ham and a slice of Swiss cheese on each chicken breast. Fold in half or roll up tightly, securing with toothpicks if necessary. Chill for 15 minutes.
  3. Set up three shallow dishes: one with seasoned flour, one with beaten eggs, and one with panko breadcrumbs.
  4. Dredge each chicken breast in flour, then dip in egg, and finally coat generously with panko breadcrumbs. Press gently to adhere.
  5. Heat oil and butter in a large skillet over medium heat. Sear the chicken until golden brown on all sides.
  6. Oven Method: Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Remove toothpicks, if used. Stovetop Method: Reduce heat to low, cover the skillet, and cook for 10-15 minutes, or until the internal temperature reaches 165°F (74°C). Remove toothpicks, if used.
  7. In a separate saucepan, melt butter. Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth, then heavy cream. Bring to a simmer, whisking constantly. Stir in Dijon mustard and garlic powder. Season with salt and pepper. Simmer until thickened.
  8. Spoon Dijon cream sauce over the chicken cordon bleu. Garnish with parsley, if desired.