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This prosciutto chicken cordon bleu may just be the best chicken breast recipe ever. Stuffed with smoked Gouda and prosciutto, then baked and served with a Dijon mustard cream sauce, this recipe is about to knock your socks off.
I might even be able to just eat spoonfuls of the creamy Dijon sauce. I could not get enough of that stuff. The boyfriend and I have been brainstorming different ways of eating it.
Is the the traditional way of making it? No. Traditionally ham and Swiss cheese are used instead of prosciutto and Gouda, but we wanted to make a slightly elevated version.
The prosciutto adds a deliciously sophisticated salty, meaty flavor, while the smoked Gouda is just packed with flavor. OMG is this easy chicken cordon bleu absolutely incredible guys - just like this chicken cordon bleu pasta.
Jump to:
- What is chicken cordon bleu?
- Why this baked chicken cordon bleu recipe works
- The ingredients
- Variations and substitutions
- Step by step instructions for cheese and prosciutto chicken cordon bleu
- How to make Dijon mustard sauce
- Expert tips
- Frequently asked questions
- More French style chicken recipes
- Recipe
- 💬 Comments
What is chicken cordon bleu?
It's ultimate comfort food. Tenderized chicken breasts stuffed with ham or prosciutto and smoked Gouda, breaded, pan fried, baked to bubbly perfection, and drizzled with that oh-so-incredible Dijon mustard cream sauce, or cordon bleu sauce.
Chicken cordon bleu is traditionally made with ham and cheese, but we chose to elevate it in this recipe.
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Why this baked chicken cordon bleu recipe works
- Thinly sliced chicken breasts are easy to stuff with prosciutto and gouda.
- Smoked gouda and prosciutto add an extra element of flavor to the dish.
- The panko bread crumbs add a crispy texture to the outside of the chicken.
- Browning the chicken before baking it in the oven allows it to crisp on the outside while staying juicy on the inside.
The ingredients
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
First off, I recommend buying thinly sliced chicken breasts to make this easier. If you can't find them, you will need to slice your regular chicken breasts in half lengthwise. If the breasts are too thick, they will be very hard to roll.
Any kind of prosciutto will work. You should be able to find it in the deli section of the grocery store. If you can't find it/prefer not to use it, then you can also substitute thinly sliced ham.
The smoked Gouda is just incredible in this dish. If you can't find smoked Gouda, you can substitute any other kind of smoked cheese, or you can use Swiss as it is traditional.
I typically opt to use panko breadcrumbs in recipes calling for breadcrumbs. I find they offer a lighter, crispier texture than regular breadcrumbs.
Variations and substitutions
- Substitute butter, duck fat, olive oil, or avocado oil for the bacon grease.
- Substitute any Dijon mustard for the grainy Dijon. You can also use honey mustard or even regular yellow mustard in a pinch.
- If you can't get panko breadcrumbs, you can substitute regular unseasoned breadcrumbs, or even make your own.
- Thinly sliced ham can be substituted for the prosciutto. You can also substitute smoked turkey, pastrami (try this sous vide pastrami), corned beef, or any other thinly sliced cooked meat.
- Try making the stuffed chicken with prosciutto and gruyère, or any kind of Swiss cheese or cheese that melts works great too.
Step by step instructions for cheese and prosciutto chicken cordon bleu
- Preheat oven to 350°F and place a cast iron skillet inside while heating. Place chicken breast between two pieces of plastic wrap. Use a meat mallet or rolling pin to pound the chicken breasts until ¼ inch thin. They should be thin enough to easily wrap up, but not so thin they fall apart.
- Layer 2 slices of prosciutto on each breast. Add 2 slices of cheese on top of the prosciutto.
- Roll the chicken up and secure it with toothpicks:
- Then mix the salt and pepper and flour in one shallow bowl, eggs in another, and panko bread crumbs in the third bowl.
- First, dip the breast in the flour mixture.
- The dip it in the egg mixture.
- Then coat it in bread crumbs.
- Remove the heated cast iron skillet from the pan and place 1 tablespoon of butter or bacon grease in the skillet. Add the chicken and brown on all sides - about 1-2 minutes per side.
- Once browned, place in the oven and cook chicken for 30 minutes, or until the juices run clear. Remove from oven and spoon sauce over chicken (sauce below).
Broil the chicken for a couple minutes to brown if necessary. I like to broil it to add an extra level of crispness on the outside. Just be careful not to let it burn!
How to make Dijon mustard sauce
- Heat a skillet over medium heat and add the flour and butter. Stir continuously to make a roux. Cook for 2-5 minutes, until roux is very light brown.
- Combine the mustard, Worcestershire sauce and warm milk in a bowl. Add the warm milk mixture very slowly, a little at a time while stirring constantly, until a sauce starts to form. Add the salt, cayenne pepper and Parmesan cheese. Stir until combined and remove from heat.
Sauce should be thick enough to coat the back of a spoon, but still pourable.
Expert tips
- Broil the chicken for a couple minutes after baking to brown if necessary. Watch the chicken to ensure it doesn't burn under the broiler.
- Make sure the milk is warm before adding it to the flour and butter mixture. Cold milk can cause the sauce to become lumpy and/or separate. Whisk constantly while slowly pouring it in.
- Use a digital thermometer to ensure the chicken is fully cooked. The internal temperature of the chicken should be 165°F.
- Ensure the chicken is as flat as possible to make rolling it up easy. This also will help ensure it cooked through.
Frequently asked questions
Simple steamed vegetables like instant pot steamed broccoli or roasted vegetables like this cheesy garlic roasted asparagus. These amazing sour cream mashed potatoes or truffle mashed potatoes go great! Lastly, try these instant pot scalloped potatoes.
To make this recipe ahead of time, stuff the chicken and coat it in the breadcrumbs according to the recipe instructions. Store on a plate covered in plastic wrap in the fridge overnight. When ready to prepare, follow the remaining recipe instructions.
You can also brown the chicken ahead of time if you'd like, however, the chicken tends to dry out when prepared this way.
If you choose to, stuff the chicken, coat it in breadcrumbs, and brown according to the instructions. Store in a covered container in the fridge overnight. Finish cooking according to the recipe instructions.
To make freezer chicken cordon bleu, follow all the recipe steps up through coating the chicken thighs in breadcrumbs. Place thighs directly on a baking sheet in the freezer for several hours (3-4) until frozen through.
Store in an airtight freezer safe bag for up to 1 month. To thaw, place in a single layer in the fridge overnight. Brown chicken and bake according the the recipe instructions.
More French style chicken recipes
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Recipe
Prosciutto Chicken Cordon Bleu
Ingredients
- 4 thinly sliced chicken breasts
- 2 eggs beaten
- 8 slices prosciutto
- 8 slices smoked gouda
- ¼ cup flour
- 1 cup panko bread crumbs
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon bacon grease
Dijon Mustard Sauce:
- 2 tablespoon unsalted butter
- 2 tablespoon flour
- 1 ½ cups whole milk warmed
- 3 tablespoon grainy Dijon mustard
- ½ teaspoon salt
- 1 teaspoon Worcestershire sauce
- 2 tablespoon grated Parmesan cheese
- ¼ teaspoon cayenne pepper
Instructions
- Preheat the oven to 350 degrees and place a cast iron skillet inside while heating. Use a mallet to beat the chicken breasts until ¼ inch thin. They should be thin enough to easily wrap up, but not so thin they fall apart.
- Mix the salt, pepper and flour in one bowl, eggs in another, and panko bread crumbs in the third bowl.
- Layer 2 slices of cheese and 2 slices of prosciutto on each breast. Roll up and secure with toothpicks.
- Dip each breast in the flour mixture, then the egg mixture, then the breadcrumbs. Do the same for all breasts.
- Remove the heated cast iron skillet from the pan and place 1 tbsp. of butter or bacon grease in the skillet. Add the chicken and brown on all sides - about 1-2 minutes per side.
- Once browned, pour the Dijon sauce over the chicken and place in the oven. Bake for 30 minutes, or until juices of the chicken run clear (165 degrees). Remove from oven and serve.
Dijon Mustard Sauce:
- Heat a skillet over medium heat and add the flour and butter. Stir continuously to make a roux. Cook for 2-5 minutes, until roux is very light brown.
- Combine the mustard, Worcestershire sauce and warm milk in a bowl.
- Add the warm milk mixture very slowly, a little at a time while stirring constantly, until a sauce starts to form. Add the salt, cayenne pepper and Parmesan cheese. Stir until combined and remove from heat.
- Sauce should be thick enough to coat the back of a spoon, but still pourable.
Expert Tips:
- Broil the chicken for a couple minutes after baking to brown if necessary. Watch the chicken to ensure it doesn't burn under the broiler.
- Make sure the milk is warm before adding it to the flour and butter mixture. Cold milk can cause the sauce to become lumpy and/or separate. Whisk constantly while slowly pouring it in.
- Use a digital thermometer to ensure the chicken is fully cooked. The internal temperature of the chicken should be 165°F.
- Ensure the chicken is as flat as possible to make rolling it up easy. This also will help ensure it cooked through.
Nutrition
Baguio Restaurants by Mae says
Your photos looks sooooo delicious. Now I know what to cook for our dinner. Thank you for sharing your recipe.
Danielle says
You're welcome - I hope you love it 🙂