Easy Baked Chicken Cordon Bleu
If you haven’t had chicken cordon bleu, you’ve gotta try this one! Melty swiss cheese and ham rolled up inside chicken breast breaded in bread crumbs (gluten-free if needed) and parmesan.
It’s been on repeat here and I’ve been super excited to share it! A delicious comfort food that’s healthy too.
And honestly, I was intimidated by it at first but it’s really easy! You’ll feel like a gourmet chef when you serve it :)
Recipe makes 4 servings
Ingredients
Chicken
¾ cup gluten-free breadcrumbs
¼ cup + 2 tbsp parmesan, grated
½ tsp garlic powder
¼ tsp black pepper
4 large chicken breasts
4 slices Swiss cheese
4 slices ham
1 cup Greek yogurt
Toothpicks
Olive oil or olive oil spray
Sauce
1 tbsp ghee
2 garlic cloves, minced
2 tsp arrowroot powder
¾ cup milk
1 pinch salt
1 pinch black pepper
2 tbsp dijon
¼ cup parmesan, grated
Directions
Chicken
Preheat oven to 425F. If you have a cast-iron pan, pour some olive oil into the bottom (about 2-3 tbsp) OR line a baking sheet with parchment paper.
Combine the breadcrumbs, parmesan, garlic powder, and black pepper, then set aside on a plate. Spoon the greek yogurt onto another plate, set aside.
Butterfly each chicken breast (carefully slice in half, but not all the way through leaving one side attached). Lay the opened chicken breast on a cutting board.
Lay one slice of cheese and ham on the middle of each chicken breast, leaving about an inch uncovered on one edge of the chicken.
Starting with the fully covered side, roll the chicken as tightly as possible toward the uncovered side. Use some toothpicks to secure the roll closed.
Dip each roll in the yogurt to evenly coat the outside, then roll in the breading mixture so it’s fully covered.
Place the breaded chicken seal-side down in a cast-iron pan with olive oil on the bottom OR on the baking sheet and spray with olive oil (if using the parchment-lined sheet). Bake for 25-30 minutes or until breading is browned and chicken is cooked though - flip halfway through cooking time if using cast-iron skillet method.
Allow to cool a bit (make sure you do this or the cheese will melt everywhere when you cut it), then remove the toothpicks and slice before serving.
Sauce
Mix arrowroot, milk, salt, and pepper, then set aside.
Heat ghee in a small saucepan over medium-low heat. Once hot, add garlic and sauté for 30-60 seconds or until fragrant. Add milk mixture, turn heat up to medium-high. Whisk constantly until thickened.
Add dijon and parmesan. Continue to mix until combined.
Remove from heat & set aside until serving overtop of the sliced chicken.
