Chicken Cordon Bleu
Chicken breasts rolled around ham and Swiss cheese, coated in a crunchy parmesan and pork rind crust and baked, then served with a creamy Dijon sauce.
Nutrition per serving
1 roll with sauce- Net carbs
- 3.2g
- Calories
- 655kcal
- Protein
- 64g
- Fat
- 41g
- Total carbs
- 4 g
- Fiber
- 0.8 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Prosciutto & provolone: An Italian-style roll with salty prosciutto, provolone and fresh basil inside. It’s a cousin of saltimbocca.
- Layer the prosciutto, provolone and a few basil leaves on each breast before rolling. Prosciutto is saltier than ham, so skip the salt on the inside of the chicken.
Pork-free (turkey & almond): Smoked deli turkey replaces the ham, and an almond flour and parmesan crust replaces the pork rinds, for anyone who avoids pork.
- Fill the rolls with the turkey and coat them in the almond flour mixture. Almond flour browns faster, so tent loosely with foil if the crust darkens before the chicken reaches 165°F (74°C).
- Chicken rolls
- Crust
- Dijon cream sauce
- Chicken rolls
- Crust
- Dijon cream sauce
- Also add
- Chicken rolls
- Crust
- Dijon cream sauce
Estimated cost $14.56 for 4 servings ($3.64 each) · how we estimate
Instructions
-
Heat the oven to 375°F (190°C). Set a wire rack in a foil-lined sheet pan and brush it with a little of the oil.
-
Place each breast between sheets of plastic wrap and pound it to an even ¼ inch (6 mm). Season with the salt and pepper.
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Lay 2 slices of ham and a quarter of the sliced Swiss over each breast, leaving a ½-inch (1.25 cm) border. Roll up tightly from a short end, tucking in the sides, and secure with toothpicks. Chill 15 minutes if you have time; cold rolls hold their shape better.
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Whisk the egg with 2 tsp Dijon in a shallow dish. In a second dish, mix the crushed pork rinds (pork rind panko), parmesan, garlic powder and paprika. Dip each roll in the egg, then press it into the crumbs to coat all over.
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Set the rolls seam-side down on the rack and drizzle with the remaining oil. Bake 30–35 minutes, until deep golden and the chicken (not the cheese) reads 165°F (74°C) in the center. Rest 5 minutes.
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Meanwhile, melt the butter in a small saucepan over medium heat and cook the garlic 30 seconds. Add the broth and simmer 1 minute, then the cream and 1 tbsp Dijon. Simmer 3–4 minutes, until slightly thickened. Off the heat, whisk in the shredded Swiss and lemon juice until smooth.
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Remove the toothpicks, slice each roll into rounds and serve with the sauce, alongside garlic green beans or a green salad.
Tips for success
-
Pound the chicken thin and evenly. Thick spots won’t roll and take longer to cook, while the thin edges dry out. - Count your toothpicks going in so you can find them all before serving.
- For a weeknight shortcut, make a casserole: layer diced cooked chicken, ham and Swiss in a baking dish, pour over the sauce, top with the crumbs and bake 20 minutes at 375°F (190°C).
Nice to have, not needed
- An instant-read thermometer is the easy way to check the chicken inside a roll — push it into the meat, not the melted cheese.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Freezes up to 2 months
Reheat: Oven at 375°F (190°C) for 12–15 minutes to keep the crust crisp; rewarm the sauce gently on the stovetop.
Prep tip: Freeze breaded, uncooked rolls individually, then bake straight from frozen, adding about 15 minutes, until the chicken reaches 165°F (74°C).
Refrigerate rolls and sauce separately up to 3 days. Reheat the rolls at 375°F (190°C) for 12–15 minutes to keep the crust crisp. Uncooked breaded rolls freeze for up to 2 months; bake from frozen, adding about 15 minutes.
Variations
2 variations, each with its own ingredients and macrosProsciutto & provolone
FlavorAn Italian-style roll with salty prosciutto, provolone and fresh basil inside. It’s a cousin of saltimbocca.
- thinly sliced deli ham (about 8 slices) → prosciutto
- Swiss cheese → provolone
- + ¼ cup fresh basil leaves
2.8 g net · 633 kcal · 63 g protein · 40 g fat · ≈$4.24 per serving (−0.4 g net carbs vs the original)
Pork-free (turkey & almond)
DietSmoked deli turkey replaces the ham, and an almond flour and parmesan crust replaces the pork rinds, for anyone who avoids pork.
- thinly sliced deli ham (about 8 slices) → thinly sliced smoked deli turkey
- pork rinds → blanched almond flour
4.1 g net · 643 kcal · 59 g protein · 42 g fat · ≈$3.72 per serving (+0.9 g net carbs vs the original)
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