Crispy and Creamy Chicken Cordon Bleu with Dijon Sauce - My Homemade Recipe

That first hiss from the cooker tells you something good is happening. You sense the little steam cue starts soft but then builds up to that serious valve hiss. Suddenly you know the broth's got some serious depth going on and that chicken's gonna hit that perfect tender pull in no time.

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While you wait, you're kinda just soaking in the smells that fill your kitchen. It’s not just any chicken cooking, it's got that Swiss cheese and ham wrapped up inside, all ready to come out gooey and dreamy. You can almost feel the crispy panko coat getting that golden brown finish while the cooker works its charm.

That moment when the pressure build finishes and you release the steam? Dang, you recall the sizzle and the rich smell that fills the room. You're gonna love how juicy the chicken turns out, and each bite kinda melts with the mustardy, cheesy combo inside. It’s the kinda dish that makes you wanna lay back and savor every mouthful.

The Real Reasons You Will Love This Method

• Quick pressure build saves you tons of waiting around.
• Steamy environment locks in all the juicy flavors real good.
• Panko breadcrumbs crisp up perfectly when you finish in the oven.
• Broth depth gives tender pull y’all gotta taste to believe.
• Dijon mustard and mayo blend into a tangy tasty layer.
• Swiss cheese melts just right without getting greasy.
• Easy cleanup 'cause you use one pot for all the pressure cooking.

Everything You Need Lined Up

First, grab those 2 small chicken breasts. We need ’em lean and mean around 6 to 7 ounces each to get the roll perfect. Then you gotta have those panko breadcrumbs. You can go with ½ cup for a super easy coat or up it to 1 cup for that quick dredge effect, both work real good.

Spray oil is your friend here for crisping without frying. Next up, you want 4 slices of Swiss cheese to melt down nicely inside. Don’t forget the ham slices – about 4 to 6 pieces weighing around 2.5 ounces; they bring that salty punch you crave.

For the sauce part, 3 tablespoons mayo and 1 ½ tablespoons Dijon mustard mix into a tangy spread. Eggs and plain flour are gonna hold the panko just right so you don’t lose that crunch. Lastly, you’ll wanna keep butter, extra flour, 1 ¼ cups milk, more Dijon mustard, and finely grated parmesan cheese handy for finishing the sauce.

Your Complete Cooking Timeline

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Start by preheating your oven to 200C or 390F standard, or 180C 350F fan if your setup’s that way. Line a baking tray with parchment paper and pop a wire rack on top, then give that rack a quick spray with oil.

Split each chicken breast horizontally to make 4 thin fillets. Cover ’em with plastic wrap and pound gently so they’re all the same thickness – this makes cooking even and predictable.

Season the chicken bits good on both sides with salt and pepper. Now grab a slice of ham and Swiss cheese, place ’em on each fillet, and roll tight from the short end. Pin ’em with toothpicks so they stay put.

Mix mayo with 1 tablespoon of Dijon mustard to make a spread. Brush this over each chicken roll – that’s gonna help with flavor and keep things moist.

Set up your dredging station: beat egg in one bowl, combine 2 teaspoons flour plus remaining Dijon mustard in another, and have your panko ready in a third bowl. Roll each chicken piece first in flour, then egg, then panko. Place ’em seam-down on the rack to keep that crust neat.

Spray the coated chicken lightly with oil spray. Bake those rolls for about 25 to 30 minutes until golden and cooked through. Let ’em rest for 5 minutes before you dig in, that rest gives the juices time to chill and settle.

Time Savers That Actually Work

Y’all, skip the peeling and slicing hassle by buying the ham and Swiss pre-sliced. It cuts your prep time right down without messing with flavor.

Use a food processor to blitz the panko crumbs a bit finer – this helps them stick better and crisp up faster.

Pound your chicken right after you cut each breast to get it outta the way quick, so you can roll and dredge without waiting.

Keep your dredging bowls stacked in order so you can just dip and roll fast without hunting for stuff mid-cooking. It’s small but it speeds things up a lot.

The Flavor Experience Waiting for You

When you take that first bite, you notice the crunch of the panko coating – it’s crispy yet light, not heavy or soggy. A perfect welcome to the layers inside.

Then, there’s the creamy, melted Swiss cheese mixing up with salty ham – dang, it's like a taste hug right in your mouth. The mayo and Dijon layer sneaks in tangy little hints that balance everything out real nice.

Finally, the chicken itself stays juicy and tender thanks to the pressure cooker’s steam cues doing their job. Each bite kinda pulls apart soft and rewarding, making you wanna go back for another roll fast.

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Keeping Leftovers Fresh and Ready

Wrap leftover chicken rolls tightly in plastic wrap or foil before popping in the fridge. This locks in moisture so the tender pull stays on point.

You can slice leftover rolls into bite-size pieces and store them in an airtight container for quick snacks or packed lunches.

For longer storage, freeze those portions in freezer bags arranged flat. Just thaw in the fridge overnight and warm gently in the oven or microwave.

Reheat leftovers covered with foil in the oven at a low temp to keep crust crisp. Or microwave with a damp paper towel to preserve moisture without drying out your meal.

What People Always Ask Me

• Q: Can I use chicken thighs instead of breasts?
  A: You sure can, but remember thighs might need slightly less pressure time because they’re fattier and cook quicker inside.
• Q: How do I keep the rolls from unrolling during cooking?
  A: Toothpicks are your best pal here. Secure those tight and pull them out after baking so no metal stays in food.
• Q: Can I skip the oven step and just use the pressure cooker?
  A: You could but the panko won’t get nice and crisp that way. The oven’s finish adds that awesome golden texture you want.
• Q: What if I don’t have Swiss cheese?
  A: Try mozzarella or Gruyere. They melt well and still give you that gooey finish.
• Q: How do I tell when chicken is done in the pressure cooker?
  A: Once the cooker hits full pressure and the time’s up, the chicken should be tender and internal temperature safe. Use a thermometer to be sure if you wanna be extra safe.
• Q: Can I prep these rolls ahead?
  A: Definitely! Assemble and dredge them, then cover and refrigerate before cooking. Perfect for making dinner easier after a long day.

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Chicken Cordon BleuNagi: A Pressure Cooker Twist

A quick and flavorful pressure cooker twist on Chicken Cordon Bleu — crispy panko coating, melty Swiss and ham filling, and a tangy Dijon sauce finish, all made easy in one pot.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Cuisine Mediterranean

Servings 2 people

Calories 590 kcal

Equipment

• 1 Mixing bowl For dredging

Ingredients

  

Main Ingredients

• 2 chicken breasts 6-7 oz each
• 1 cup panko breadcrumbs or ½ cup for Super Easy
• 1 oil spray
• 4 slices Swiss cheese
• 4 to 6 slices ham about 2.5 oz
• 3 tablespoon mayonnaise for Super Easy method
• 1 ½ tablespoon Dijon mustard plus 2 tablespoon for sauce
• 1 egg
• 2 teaspoon plain flour
• 1 ½ tablespoon butter for Dijon cream sauce
• 1 ½ tablespoon flour for Dijon cream sauce
• 1 ¼ cups milk preferably full fat
• 2 tablespoon Dijon mustard for Dijon cream sauce
• 3 tablespoon parmesan cheese finely grated
• salt and pepper to taste

Instructions

 

Instructions

• Preheat oven to 200C/390F (standard) or 180C/350F (fan). Line a baking tray with parchment and place a wire rack on top. Spray rack lightly with oil.
• Split each chicken breast horizontally into 4 thin fillets, cover with plastic wrap, and gently pound until even thickness. Season both sides with salt and pepper.
• Place a slice of ham and cheese on each fillet, roll tightly from short end, and secure with toothpicks.
• Mix mayonnaise with 1 tablespoon Dijon mustard and brush over each roll.
• Set up dredging station: 1 bowl egg, 1 bowl with flour + remaining mustard, and 1 bowl with panko crumbs.
• Roll each chicken roll in flour, then egg, then panko. Place seam-side down on rack, spray lightly with oil.
• Bake 25 to 30 minutes until golden and cooked through. Let rest 5 minutes before serving.
• Make Dijon cream sauce: Melt butter over medium heat. Add flour, cook 1 minute.
• Add half the milk and whisk till smooth. Add rest of milk, mustard, and parmesan. Cook 3 minutes or until thickened. Remove from heat. Season with salt and pepper, then serve.

Notes

To make ahead, assemble and dredge chicken then refrigerate or freeze. Reheat leftovers gently in oven for crispy results or microwave covered for moisture retention.