Chicken Cordon Bleu For One
This Chicken Cordon Bleu recipe features a single chicken breast filled with ham and Swiss cheese, rolled, breaded, and baked until golden and crisp. It's an easy, flavorful dish that's perfect for one.
Servings: 1 serving
Equipment
- 5x7 inch baking dish (or use a baking dish that will hold your piece of chicken)
Ingredients
- non-stick spray or butter for greasing the baking dish
- ¼ cup breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ⅛ teaspoon garlic powder
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 1 (6-8-ounce) boneless skinless chicken breast
- 1 thin slice deli ham (about 1-2 ounces)
- 1 thin slice Swiss cheese (about 1 ounce)
- 1 ½ tablespoon salted butter -divided
For the Chicken Cordon Bleu Sauce
- 1 tablespoon salted butter
- 1 tablespoon all-purpose flour
- ½ cup milk
- 1 tablespoon dijon mustard
- 2 tablespoons grated Parmesan cheese
Instructions
- Prep the Oven and Dish: Preheat oven to 375°F (190°C). Lightly grease a 5x5-inch or 5x7-inch baking dish with nonstick spray or butter.
- Make the Breading: In a small bowl or plate, combine breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Set aside.
- Flatten the Chicken: Place the chicken breast between two sheets of plastic wrap on a cutting board. Gently pound it to 1/4-inch thickness using a meat mallet or rolling pin. Try to make it an even thickness to help it cook evenly.
- Add Ham and Cheese: Remove the top layer of plastic wrap. Lay 1 to 2 slices of ham and 1 to 2 slices of cheese over the chicken.
- Roll the Chicken: Starting at the narrow end, roll the chicken up tightly, keeping the filling inside. Melt 1 tablespoon of butter and dip the rolled chicken in it to coat. If needed, secure the roll with toothpicks.
- Bread the Chicken: Roll the buttered chicken in the breadcrumb mixture, pressing gently so the coating sticks.
- Prepare for Baking: Place the breaded chicken in the baking dish. Dot or drizzle the top with extra butter.
- Bake: Bake for 30 to 35 minutes, or until the internal temperature reaches 165°F.
- Rest: Let the chicken rest for a few minutes while you make the sauce.
Make the Cordon Bleu Sauce
- Melt Butter: In a 1-quart saucepan over medium heat, melt the butter.
- Add Flour: Stir in the flour and cook for 1 minute, stirring constantly.
- Add Milk: Gradually pour in the milk while whisking until smooth.
- Finish the Sauce: Stir in Dijon mustard and Parmesan cheese. Cook for about 3 minutes, stirring often, until the sauce thickens. It will continue to thicken slightly off heat.
- Season and Serve: Remove from heat and season with salt and pepper to taste. Spoon the sauce over the baked chicken and serve.
Notes
- Chicken Thickness: Pound the chicken to about 1/4 inch thick. Thicker pieces are harder to roll and won’t hold the filling as well.
- Pounding Chicken: Be gentle when flattening. If the chicken gets too thin, it can tear and be difficult to roll.
- Sauce Note: The Dijon cream sauce is traditional but optional. The chicken is still delicious without it.
Nutrition
Serving: 1serving | Calories: 660kcal | Carbohydrates: 34g | Protein: 52g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 926mg | Potassium: 315mg | Fiber: 1g | Sugar: 8g | Vitamin A: 956IU | Vitamin C: 1mg | Calcium: 403mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
