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Ina Garten chicken cordon bleu sliced to show melted Gruyère and ham inside a golden panko crust

Ina Garten Chicken Cordon Bleu

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Author: Laurie Fleming
Prep Time: 25 minutes
Cook Time: 30 minutes
Chill Time: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 4 Servings

Description

Ina Garten Chicken Cordon Bleu is the Barefoot Contessa-style take on the classic: chicken pounded thin, rolled around ham and Gruyère, coated in buttery panko, seared, and baked until golden. Finished with a quick Dijon cream sauce.

Ingredients 

Chicken

  • 4 boneless, skinless chicken breasts, (about 8 ounces each)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 teaspoons Dijon mustard
  • 8 thin slices ham, about 6 ounces
  • 6 ounces Gruyère cheese, thinly sliced

Coating

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 1 tablespoon water
  • 1 1/2 cups panko breadcrumbs
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil, for searing

Dijon Cream Sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups whole milk
  • 2 tablespoons Dijon mustard
  • 1/4 cup grated Parmesan cheese
  • Kosher salt and black pepper, to taste

Instructions

  • Pound the chicken: Place each breast between plastic wrap and pound to an even 1/4-inch thickness. Season both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
  • Fill and roll: Spread 1 teaspoon Dijon on each breast. Top with 2 slices ham and a quarter of the Gruyère, leaving a 1/2-inch border. Roll tightly from the narrow end, tucking in the sides. Secure with toothpicks.
  • Chill: Wrap rolls in plastic and refrigerate 30 minutes if time allows.
  • Preheat: Heat oven to 400°F. Set a wire rack over a rimmed baking sheet.
  • Breading station: In three shallow dishes, combine flour with 1/2 teaspoon salt and 1/4 teaspoon pepper; beat eggs with water; toss panko with melted butter and 1/4 cup Parmesan until evenly coated.
  • Bread: Dredge each roll in flour, dip in egg, then press firmly into the buttered panko, coating the ends well.
  • Sear: Heat olive oil in a large skillet over medium-high. Sear rolls seam-side down first, about 2 minutes per side, until golden.
  • Bake: Transfer to the wire rack and bake 20 to 25 minutes, until the chicken reaches 165°F on an instant-read thermometer.
  • Sauce: Melt 2 tablespoons butter in a small saucepan over medium heat. Whisk in 2 tablespoons flour and cook 1 minute. Gradually whisk in milk and simmer 3 to 4 minutes until thickened. Off heat, stir in Dijon and 1/4 cup Parmesan. Season to taste.
  • Rest and serve: Rest rolls 5 minutes, remove toothpicks, slice on a diagonal, and serve with the Dijon sauce.

Equipment

  • Meat mallet or rolling pin
  • Plastic wrap
  • Three shallow dishes
  • Large skillet
  • Wire rack and rimmed baking sheet
  • Instant-read thermometer
  • Small saucepan and whisk

Notes

  • Sliced Gruyère is easier to roll and less likely to leak than shredded.
  • Keep filling 1/2 inch from the edges of the chicken to prevent cheese from escaping.
  • Rolls can be breaded up to 12 hours ahead and refrigerated; add 3 to 5 minutes to the bake time.
  • Air fryer: skip the sear, spray with oil, and air fry at 375°F for 18 to 22 minutes, flipping halfway.
  • Freeze breaded, unbaked rolls up to 2 months. Bake from frozen at 375°F for 40 to 45 minutes.
  • Reheat leftovers in a 350°F oven or air fryer for 10 to 12 minutes; avoid the microwave.

Nutrition

Serving: 1ServingCalories: 887kcalCarbohydrates: 37gProtein: 58gFat: 56gSaturated Fat: 27gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 295mgSodium: 2228mgPotassium: 798mgFiber: 2gSugar: 6gVitamin A: 1339IUVitamin C: 1mgCalcium: 715mgIron: 4mg