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Sliced Chicken Cordon Bleu with Swiss Cheese Sauce on a white plate showing turkey and melted Swiss cheese filling

Chicken Cordon Bleu with Swiss Cheese Sauce

Golden crispy chicken breasts stuffed with deli turkey and melted Swiss cheese, seared then baked and finished with a rich homemade Swiss cheese sauce. A restaurant-quality dinner that is easier to make at home than it looks.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts evenly sized for consistent cooking
  • 8 slices deli-style turkey thin-sliced
  • 4 slices Swiss cheese for the filling
  • 1 cup panko breadcrumbs
  • 2 large eggs beaten
  • 1 cup all-purpose flour divided: most for breading, 2 tbsp reserved for sauce
  • 0.5 cup whole milk for the egg wash
  • 1 cup whole milk for the Swiss cheese sauce
  • 4 tbsp unsalted butter divided: 2 tbsp for searing, 2 tbsp for the sauce
  • 1 tsp garlic powder
  • salt and pepper to taste

Equipment

  • Plastic wrap
  • Meat mallet
  • Large oven-safe skillet
  • Baking dish
  • Saucepan
  • Whisk
  • Meat thermometer
  • Toothpicks or kitchen twine

Method
 

  1. Preheat oven to 375 degrees F. Pound each chicken breast between plastic wrap to 1/2 inch thickness. Season both sides with salt and pepper.
  2. Lay 2 slices of turkey and 1 slice of Swiss cheese on each breast. Roll tightly from the short end and secure with toothpicks or kitchen twine, seam side down.
  3. Set up breading station with three dishes: flour, beaten eggs mixed with 1/2 cup milk, and panko mixed with garlic powder. Coat each roll in flour, then egg wash, then press firmly into panko on all sides.
  4. Melt 2 tablespoons butter in a large oven-safe skillet over medium heat. Sear chicken rolls for 4 to 5 minutes per side until deep golden brown all around.
  5. Transfer to a baking dish or keep in oven-safe skillet. Bake at 375 degrees F for 20 to 25 minutes until internal temperature reaches 165 degrees F. Let rest 5 minutes before plating.
  6. Make the Swiss cheese sauce: melt remaining 2 tablespoons butter in a saucepan over medium heat. Whisk in 2 tablespoons flour and cook 1 minute. Gradually whisk in 1 cup milk until smooth and thickened, 3 to 4 minutes. Stir in Swiss cheese until melted. Season with salt and pepper. Drizzle over chicken and serve.

Notes

Use panko for the crispiest coating. Rolls can be breaded up to 24 hours ahead and refrigerated uncovered for an even crispier crust. Store sauce separately from leftovers. Reheat chicken in a 350 degree F oven, not the microwave.