French · Members
Chicken Cordon Bleu
Chicken breasts rolled around ham and Swiss cheese, coated in toasted Parmesan panko and baked, with a creamy Dijon sauce.
- Molten ham and cheese
- Baked, not fried
- Tangy Dijon cream sauce
Chicken cordon bleu is a retro dinner-party favorite that still delights, with a molten ham and Swiss center tucked inside a crisp crust. Instead of deep-frying, we toast the buttered panko in a skillet first so it bakes up golden and crunchy in the oven. A short chill after rolling helps the bundles hold their shape. The quick Dijon cream sauce adds a tangy finish that ties it all together.
Instructions
Heat the oven to 400 degrees F and set a wire rack on a foil-lined sheet pan.
Members-only recipe
Unlock the rest of this recipe
You are seeing the first 2 ingredients and step 1 of 10. Join the club for every ingredient, every step, our test-kitchen tips and nutrition for all 175 recipes.
Try it free for 15 days, then $8.99/month or $89.99/year. Cancel anytime.
Already a member? Sign in
