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A white plate with chicken cordon bleu and broccoli. A fork is spearing one slice of cordon bleu, and a spoon and dish of dijon sauce is to the side.

Inside Out Chicken Cordon Bleu

Inside Out Chicken Cordon Bleu is a simpler version of the classic. Made with breaded chicken cutlets topped with salty ham slices and melty Havarti cheese, this delicious meal packs all the flavor of classic chicken cordon bleu with less fuss. Top it with a delicious dijon cream sauce for a perfect meal.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings
Calories 385 kcal

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 1 egg beaten
  • 2 tablespoons milk
  • 1 cup plain panko bread crumbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • olive oil spray
  • 4 slices deli ham
  • 4 slices havarti cheese

Instructions
 

  • Preheat the oven to 400 degrees F. Slice chicken breasts into cutlets. Place each chicken breast flat on a cutting board. Use the palm of your non-cutting hand to gently press the chicken breast flat down onto the cutting board. With a sharp knife, carefully slice the chicken breast in half horizontally. Your knife should be parallel to the cutting board while you are making the slice. If your chicken breast was very thick, flatten it out further using a meat mallet. Place each chicken cutlet between two sheets of plastic wrap, and use a meat mallet (or a heavy skillet) to pound the meat out to an even thickness. Here is a great video showing how to cut a chicken cutlet.
  • Bread each chicken cutlet. In a small bowl, mix together the beaten egg with the milk until well combined to make an egg wash. In a separate bowl, combine the panko bread crumbs and spices to make the breading. Put the egg mixture and the breading mixture into separate shallow bowls or rimmed plates. One at a time, dip each piece of chicken into the egg mixture. Allow any excess egg to drip off of the cutlet. Then move the cutlet to the breadcrumb mixture and dredge until both sides are well coated.
  • Line a baking sheet or large casserole dish with parchment paper. Place chicken on the parchment-lined baking dish and spray both sides of each cutlet with olive oil spray. Put the dish in the oven and bake for approximately 15 minutes, until the breadcrumb coating has a nice golden brown color.
  • Remove the chicken from the oven. Flip each chicken breast over. Place a slice of ham and a slice of cheese on top of each breast. Return the chicken to the oven and bake an additional 5 minutes, until the cheese is melted. Check for doneness with an instant-read thermometer. The chicken should be at a safe internal temperature of 165 degrees F.
  • Drizzle dijon cream sauce over the chicken (if using) and serve immediately.

Nutrition

Calories: 385kcalCarbohydrates: 12gProtein: 41gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 156mgSodium: 1096mgPotassium: 587mgFiber: 1gSugar: 1gVitamin A: 451IUVitamin C: 2mgCalcium: 222mgIron: 2mg
Keyword chicken cordon bleu, chicken cordon bleu with dijon cream sauce, deconstructed chicken cordon bleu
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