Chicken Cordon Bleu with Dijon Cream Sauce in Your Pressure Cooker
This comforting Chicken Cordon Bleu is made effortlessly in the pressure cooker and finished with a rich and creamy Dijon sauce. A shortcut to classic flavor without compromising taste or texture.
Equipment
- 1 Mixing bowl for egg wash and breadcrumb mixture
- 1 Skillet for browning chicken
- 1 Baking dish for oven finish
- 1 Saucepan for Dijon sauce
Ingredients
Main ingredients
- 4 Boneless skinless chicken breasts pounded to ¼-½ inch thickness
- 4 slices Ham
- 4 slices Swiss cheese
- 2 Eggs beaten with a bit of milk or water
- ⅓ cup Italian seasoned breadcrumbs or regular breadcrumbs with Italian seasoning
- ¼ cup Grated Parmesan cheese
- 2 tablespoons Butter for browning chicken
- 3 tablespoons Butter for sauce
- 3 tablespoons Flour
- 2 cups Milk
- 3 tablespoons Dijon mustard
- 1 teaspoon Garlic powder
- ⅓ cup Shredded Parmesan cheese
- Salt to taste
- Pepper to taste
Instructions
Instructions
- Preheat oven to 375°F and lightly grease a baking dish.
- Lay each pounded chicken breast flat. Add one slice of ham and one slice of Swiss cheese. Roll tightly and secure with toothpicks.
- Whisk eggs with milk or water in a shallow bowl. In a separate bowl, mix breadcrumbs and Parmesan cheese.
- Dip each chicken roll in egg mixture, then roll in breadcrumb mixture to coat.
- Melt 2 tablespoons butter in skillet over medium heat and brown chicken rolls on all sides, about 4-5 minutes total.
- Transfer browned rolls to baking dish and bake 20-25 minutes until chicken is cooked through.
- While chicken bakes, melt 3 tablespoons butter in a saucepan. Stir in flour and cook until golden.
- Gradually whisk in milk and cook until thickened, about 3-5 minutes.
- Add Dijon mustard, garlic powder, Parmesan cheese, salt, and pepper. Simmer 1-2 minutes.
- Let chicken rest 5 minutes after baking. Remove toothpicks and slice into 1-inch sections.
- Drizzle Dijon cream sauce over chicken and serve immediately.
Notes
Use freshly grated Parmesan cheese for the smoothest sauce texture. Leftovers can be refrigerated up to 4 days or frozen for 2 months. Reheat in oven at 350°F covered with foil to maintain crust crispness.