Chicken Cordon Bleu — Recipe of the Week

This week’s free recipe is Chicken Cordon Bleu — a real household dinner you can cook tonight, then plan the rest of the week around.

Savor the elegance of Chicken Cordon Bleu, with tender chicken, ham, and Swiss cheese, all enveloped in a crispy panko crust and drizzled with a creamy Cheddar sauce.

Most weeknights fail at 5pm because dinner is still a question. A recipe like this works when it is already on the calendar, the shopping list is already built, and you are not inventing a second meal tomorrow from whatever is left in the fridge.

50 min · 4 servings

Ingredients

• 5 Chicken Breast (Skinless)
• 8 ¼ slices of Deli Ham
• ¼ cup Parsley (Fresh)
• ½ cup + 2 tablespoons All-Purpose Flour
• 1 cup + ¾ cup + 2 tablespoons Panko Bread Crumbs
• 8 ounces Cheddar Cheese (White)
• 2 Eggs
• 2 cups Milk (Whole)
• 12 slices of Swiss Cheese
• 2 tablespoons Unsalted Butter
• 1 teaspoon Black Pepper
• ½ teaspoon Garlic Powder
• ½ teaspoon Onion Powder
• 1 teaspoon Salt

Directions

1. Place the chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to flatten it to no more than 1⁄2” thick. This step ensures even cooking and makes rolling easier.
2. Remove the plastic wrap and season the chicken breast evenly with 1 teaspoon of salt and 1 teaspoon of black pepper. Lay a 1-ounce slice of deli ham over the chicken to cover it completely, then top with ¾ pound of Swiss cheese slices.
3. Carefully roll up the chicken breast, using the plastic wrap to help keep the ham and cheese inside and compact. Wrap the plastic completely around the roll to secure it.
4. Refrigerate the wrapped chicken for at least 30 minutes to help it hold its shape. This chilling period is crucial for easier handling during the breading process.
5. Prepare a dredging station: In a shallow bowl, mix ½ cup + 2 ¼ tablespoons of flour, ½ teaspoon of onion powder, ½ teaspoon of garlic powder, 1 teaspoon of black pepper, and 1 teaspoon of salt. In another bowl, whisk 2 of egg. In a third bowl, place 2 cups of panko crumbs.
6. Preheat your oven to 350°F. This temperature ensures the chicken cooks evenly without burning the breading.
7. Remove the chicken from the refrigerator and unwrap it. Dredge the chicken by coating it first in the flour mixture, shaking off any excess, then dip it into the egg, and finally coat it thoroughly with the panko crumbs. Ensure an even coat at each step for a crispy exterior.
8. Place the breaded chicken on a baking sheet lined with foil or parchment paper. This prevents sticking and makes cleanup easier.
9. Bake for 30-40 minutes or until the internal temperature reaches 165°F. Use a meat thermometer to check doneness. Cooking time may vary based on the thickness of the chicken.
10. For the cream sauce, melt 2 tablespoons of unsalted butter in a saucepan over medium heat. Whisk in ½ cup + 2 ¼ tablespoons of flour to form a roux, then slowly add 2 cups of whole milk, whisking constantly until smooth and thickened. Reduce heat to low, and stir in ½ pound of white Cheddar cheese until melted. Pour the sauce over the baked chicken as desired.
11. Garnish with ¼ cup of freshly chopped parsley and serve immediately. The parsley adds a fresh, vibrant touch to the dish.

Plan the rest of the week

One good dinner is a start. The habit that sticks is seven dinners on one calendar, a shopping list from those meals, and a household that can see what’s cooking.

Save this recipe, pick six more you already cook, and plan this week free with myDinnerPlan. No credit card. Setup takes a few minutes.

If you cook this, note what you swapped. Next week’s public recipe will be a different household dinner from the same library.