Chicken Cordon Bleu

Ingredients

For the recipe

• 4 boneless, skinless chicken breasts, approximately 180 g each (720 g total)
• 4 thin slices fully cooked ham, approximately 30 g each (120 g total)
• 4 slices Swiss cheese, approximately 25 g each (100 g total)
• 30 g Dijon mustard, divided equally between filling and sauce
• 50 g plain all-purpose flour, divided: 30 g for dredging and 20 g for sauce
• 1 large egg (about 50 g without shell), beaten
• 80 g panko breadcrumbs
• 10 g olive oil
• 20 g unsalted butter
• 250 ml whole milk
• 100 ml low-sodium chicken stock
• 10 ml fresh lemon juice (2 teaspoons)
• 5 g fresh parsley, finely chopped
• 4 g fine salt, divided: 3 g for chicken and 1 g for sauce
• 1/2 teaspoon ground black pepper (1 g), divided

Instructions

1. Place each chicken breast on a board. Slice horizontally almost all the way through and open it like a book. Put between two sheets of baking paper or food-safe film and pound gently to an even thickness of approximately 6 mm, taking care not to tear holes.
2. Season the chicken with 3 g salt and half the black pepper. Spread 15 g Dijon mustard evenly over the four breasts. Lay one slice of ham and one slice of Swiss cheese on each, trimming or folding the filling to leave a clear 1.5-2 cm border.
3. Fold the side edges slightly over the filling, then roll each breast tightly from a short edge. Secure the seam with toothpicks. Cover and refrigerate for 20 minutes to firm up the rolls; keep track of how many toothpicks are used.
4. Heat the oven to 200°C conventional / 180°C fan (400°F). Line a baking tray with baking paper. Mix the panko with 10 g olive oil in a skillet and toast over medium heat for 3-4 minutes, stirring constantly, until pale golden. Tip onto a plate and let cool.
5. Place 30 g flour on a shallow plate and the beaten egg in a second shallow dish. Roll each chilled chicken parcel lightly in flour and shake off the excess. Coat in egg, allow drips to fall away, then press into the toasted breadcrumbs.
6. Arrange the coated rolls seam-side down on the prepared tray. Bake for approximately 25-35 minutes, depending on thickness. Check the center of the thickest roll, including the filling: it must reach 74°C (165°F). Do not rely only on the golden coating to judge doneness.
7. While the chicken bakes, melt the butter in a small saucepan over medium-low heat. Stir in the remaining 20 g flour and cook for 1 minute without browning. Gradually whisk in the milk, followed by the stock, until smooth.
8. Bring the sauce to a gentle simmer and cook for 3-5 minutes, whisking frequently, until it coats the back of a spoon. Reduce the heat and stir in the remaining 15 g Dijon, the remaining 1 g salt and the remaining black pepper.
9. Remove the sauce from the heat and stir in the lemon juice and parsley. If it becomes too thick while standing, whisk in a small splash of hot water rather than more butter.
10. Rest the cooked chicken for 5 minutes. Remove and count every toothpick before serving. Place one roll on each plate and spoon one-quarter of the sauce beside it rather than over the crust to keep the breadcrumbs crisp.