1. Can I use chicken tenders instead of breasts?

Yes, just roll smaller portions and reduce the baking time slightly.

2. Can I bake instead of pan-fry?

Absolutely! Brush with olive oil and bake at 400°F (200°C) for 25 minutes until golden.

Swiss is classic, but provolone or mozzarella melt beautifully too.

Freeze unbaked rolls, wrapped tightly, up to 2 months. Thaw before baking.

Classic Chicken Cordon Bleu filled with ham and Swiss cheese, topped with creamy mustard sauce, comforting, elegant, and easy to make.

4 boneless, skinless chicken breasts

4 slices ham

4 slices Swiss cheese

1/2 cup flour

2 eggs, beaten

1 cup breadcrumbs

2 tbsp butter

2 tbsp olive oil

Salt and pepper

For the mustard sauce:

2 tbsp butter

1 clove garlic, minced

1 cup heavy cream

1 tbsp Dijon mustard

Salt and pepper to taste

Cook Mode Prevent your screen from going dark

1. Preheat oven to 375°F.

2. Pound chicken thin and layer ham and cheese on top.

3. Roll tightly and secure with toothpicks.

4. Coat in flour, then egg, then breadcrumbs.

5. Sear in butter and oil until golden.

6. Bake 20–25 minutes until cooked through.

7. For sauce, melt butter, add garlic, stir in cream and mustard, simmer 5 minutes.

8. Slice chicken and serve with sauce drizzled on top.

Use Panko for extra crunch.

Make ahead and refrigerate unbaked rolls for 24 hours.

Reheat sauce gently with a splash of cream if thickened.