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Chicken Cordon Bleu with Mushroom Sauce

After one taste, it will be easy to see why this chicken is my son's favorite.—Robert McCart, Blue Ridge, Georgia
  • Total Time
    Prep: 25 min. Cook: 35 min.
  • Makes
    6 servings


  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 6 slices deli ham
  • 6 slices Swiss cheese
  • 3 large eggs
  • 1-1/4 teaspoons paprika
  • 1/2 cup all-purpose flour
  • 1-1/2 cups panko bread crumbs
  • 1/3 cup butter, cubed
  • 6 thick-sliced bacon strips, chopped
  • 1/2 pound sliced fresh mushrooms
  • 1/2 cup white wine or chicken broth
  • 1 teaspoon chicken bouillon granules
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream


  • Flatten chicken to 1/4-in. thickness; top each with ham and cheese. Roll up from a short side and secure with toothpicks.
  • In a shallow bowl, whisk eggs and paprika. Place flour and bread crumbs in separate shallow bowls. Coat chicken with flour, then dip in egg mixture and coat with crumbs.
  • In a large skillet, brown chicken in butter on all sides; remove and keep warm. In the same skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings.
  • Saute mushrooms in drippings until tender. Add wine and bouillon, stirring to loosen browned bits from pan. Return chicken and bacon to the pan. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until a thermometer reads 170°. Remove chicken to a serving platter; discard toothpicks.
  • Combine cornstarch and cream until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Nutrition Facts
1 chicken roll-up with 1/4 cup sauce: 710 calories, 46g fat (25g saturated fat), 292mg cholesterol, 861mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 54g protein.

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