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Two plates with Chicken Cordon Bleu sliced and served with mashed potatoes, asparagus and carrots. A container of lemon butter sauce is to the side.

Chicken Cordon Bleu

A classic retro chicken roulade dish that had it's heyday in the 60's is back, but improved with a lighter and brighter lemon sauce. Perfect to prep for a dinner party, but great as family dinner as well.
Course Main Course
Cuisine French
Keyword chicken roulade, lemon butter sauce
Prep Time 40 minutes
Cook Time 30 minutes
Chilling 30 minutes
Servings 4

Ingredients

  • 4 average chicken breasts, about 6-7oz (200g each, skinless and boneless
  • Dijon mustard
  • Kosher salt and White pepper
  • 2 tsp fresh chopped thyme leaves
  • 8 thin slices French ham (~155 g)
  • 16 very thin slices Gruyere or Swiss cheese roughly 3 oz (100 g)

Dredge

  • 1/4 cup (35 g) flour
  • 2 eggs
  • 2 tsp water
  • 1 cup (105 g) panko bread crumbs
  • 1 1/4 tsp olive oil

Lemon Butter Sauce

  • 6 tbsp (90 g) butter, divided
  • 1 small shallot
  • 2 medium cloves of garlic
  • 2 to 3 lemons, depending on their size
  • 1 cup (250 ml) low sodium chicken broth
  • 1 tsp kosher salt, or more to taste
  • 1/4 tsp freshly ground black pepper
  • 3 tbsp finely chopped fresh parsley or thyme

Instructions

Assemble

  1. Lay each of the 4 chicken breasts between 2 pieces of plastic wrap. Make sure that the bottom layer of wrap is large enough to completely wrap around each chicken slice, with enough on the sides to twist tight.
  2. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness, taking care not to pound so hard that tears occur.
  3. You should now have four flat chicken pieces each on their own piece of wrap. Remove the top layer of wrap. Spread a thin layer of Dijon mustard on each chicken piece. Sprinkle some salt and pepper over the mustard. Scatter the 2 tsp of thyme leaves evenly between the four chicken pieces.
  4. Lay 2 slices of ham on each chicken breast, and follow with 3 oz of Swisss cheese evenly between the four chicken breasts, leaving a 1/4 inch margin on all sides to help seal the roll.
  5. Tuck in the sides of the breast and roll up tight like a jellyroll, using the plastic wrap under each breast firmly but gently roll up the chicken breasts tightly. Squeeze the log gently to seal.
  6. Place all four rolled chicken breasts into the fridge to firm up. At least 30 minutes, or up to 5 hours.

Dredge and Bake

  1. Preheat the oven to 400F (200C)

    Place the 1/4 cup flour into one shallow dish or pie plate. Repeat with the 2 eggs, and 1 cup panko breadcrumbs. Season each with 3/4 tsp each salt and pepper.

  2. Beat together the eggs and 2 tsp water, the mixture should be fluid.
  3. Mix the seasoned breadcrumbs with 1 tsp thyme and 1 tsp oil. The oil will help the crust brown.
  4. Remove the plastic wrap from each chicken roulade.
  5. Lightly dust the chicken in the flour, then dip into the egg mixture. Make sure to get all sides and ends. Gently coat in the bread crumbs.
  6. Carefully transfer the roulades to a greased baking pan and bake for 30 minutes until browned and cooked through. If you would like a bit more colour on the breadcrumbs, place the baking pan under the broiler for a few minutes, keep an eye on it all.
  7. Let the chicken roulades rest for 10 minutes. Cut into pinwheels before serving with the Lemon Butter Sauce.

Lemon Butter Sauce, can be made while the chicken bakes and rests.

  1. Divide the butter into 6 tbsp (15 g) portions.
  2. Finely mince the shallot, you should get around 1/4 cup. Mince the garlic cloves. Zest one whole lemon. Juice both till you have 3 tbsp juice (45 ml)
  3. Melt one tbsp (15 g) butter in a large skillet over medium heat. Add the shallot and cook, stirring till starting to soften, about 1 minute. Add in the garlic and cook, stirring till both the shallot and garlic are a light golden, about 2 minutes more.
  4. Add the lemon zest and 3 tbsp (45 ml) lemon juice to the pan. Then add the 1 cup (250 ml) chicken broth. Increase the heat to medium high and bring everything to a boil. Let it cook, and reduce by half, about 3 minutes or so.
  5. Reduce the heat to low and continue whisking while you add the individual portions of butter one at a time. Whisk continuously till the butter is completely blended in and incorporated.

  6. Add 1 tsp kosher salt and 1/4 tsp fresh black pepper. Stir well.

  7. Add the chopped thyme or parsley and stir through. Taste and re-season if desired.
  8. Serve immediately over the sliced chicken roulades.
  9. If you are not ready to serve the sauce yet, keep it on the back burner over very low heat. If it will be a while, it can be stored in the fridge in an sealed container. Re-warm gently over low heat, all the while whisking to re-incorporate any butter that may have separated.
  10. See blog post for more details and suggestions for storing, freezing etc.