Baked Chicken Cordon Bleu with Dijon Mornay

Steps

1. Step 1

   Heat the oven to 400°F. Set a wire rack on a rimmed baking sheet, or line the sheet with parchment.

   400°F

2. Step 2

   Toast the panko: melt the 3 tbsp butter in a wide skillet over medium heat, add the panko, and stir constantly until evenly golden brown, 4 to 5 minutes. Tip onto a plate to cool — this is what makes the coating crisp in the oven.

   5 min

   • 1 1/2 cups panko breadcrumbs
   • 3 tbsp unsalted butter
3. Step 3

   Put a chicken breast between two sheets of plastic wrap and pound with a rolling pin or heavy pan to an even 1/4 inch thick. Repeat with the rest. Season both sides with the salt and pepper, then spread the thin side up with the 2 tsp Dijon.

   10 min

   • 4 boneless skinless chicken breasts (about 6 oz each)
   • 1 tsp salt
   • 1/2 tsp black pepper
   • 2 tsp Dijon mustard
4. Step 4

   Lay 2 slices of ham on each cutlet, leaving a 1/2-inch border, then a slice of Swiss on top, folded to fit. Roll each cutlet up tightly from a short end, tucking the sides in as you go, and set seam-side down. If the rolls feel loose, wrap each snugly in plastic wrap and chill 10 minutes.

   10 min

   • 8 slices deli ham, thinly sliced
   • 4 slices Swiss cheese
5. Step 5

   Set out three shallow dishes: the 1/2 cup flour, the beaten eggs, and the toasted panko. Roll each chicken bundle in flour, then egg (let the extra drip off), then press the panko on all over. Set seam-side down on the rack.

   10 min

   • 1/2 cup all-purpose flour
   • 2 eggs
6. Step 6

   Bake until the coating is deep golden and the chicken registers 160°F at the thickest part, 28 to 35 minutes. Let rest 5 minutes before slicing.

   32 min, hands-off · 400°F

7. Step 7

   Meanwhile, make the Mornay: melt the 2 tbsp butter in a small saucepan over medium heat, whisk in the 2 tbsp flour, and cook, whisking, until it smells nutty but is still pale, about 1 minute. Pour in the warm milk a splash at a time at first, whisking smooth after each addition, then simmer, whisking, until it thickens enough to coat the back of a spoon, 3 to 4 minutes.

   6 min

   • 2 tbsp unsalted butter
   • 2 tbsp all-purpose flour
   • 1 1/2 cups whole milk
8. Step 8

   Take the pan off the heat and whisk in the Gruyère a handful at a time until melted, then the 1 tbsp Dijon, the nutmeg, and salt to taste. Keep warm, whisking in a splash of milk if it thickens too much.

   3 min

   • 3 oz Gruyère cheese
   • 1 tbsp Dijon mustard
   • 1 pinch ground nutmeg
   • salt
9. Step 9

   Slice each roll crosswise or leave whole, spoon the Mornay over, and scatter with parsley.

   • 2 tbsp parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026