1- Let’s walk through making this baked chicken cordon bleu it’s easier than you might think, and I’ll guide you every step of the way. Start by preheating your oven to keep things moving smoothly. For more ideas on chicken dishes, check out our parmesan-crusted chicken recipe if you want another crispy option.

2- First, spread the Panko breadcrumbs on a baking tray, coat them with oil spray, and toast in the oven at 180C/350F for about 5 minutes until they’re lightly golden. Let them cool, then crank the oven up to 200C/400F. Next, slice a pocket into the side of each chicken breast, making it as wide and deep as you can without going through the other side.

3- Now, place two slices of cheese on top of two slices of ham, roll them tightly, and stuff them into the pocket of each chicken breast. Seal the opening with toothpicks to keep everything in place. In a small bowl, mix together the paprika, salt, onion powder, garlic powder, black pepper, and cayenne pepper if you’re using it.

4- Set up three bowls: one with the flour mixed with half the seasoning, one with the beaten eggs, and one with the toasted breadcrumbs mixed with the rest of the seasoning. Coat each stuffed chicken breast by dredging it in the flour mixture, then dipping it in the egg, and finally pressing it into the breadcrumb mixture for full coverage.

5- Line a baking tray with foil, place a wire rack on top, spray the rack with oil, and put the coated chicken on it. Give the chicken a light spray with oil too. Bake for 25-30 minutes until the coating is deep golden and crispy, and the chicken is cooked through it should be white inside and hot all the way.

6-Preparing the Sauce: While the chicken bakes, make the sauce in a medium pot. Melt the butter over medium heat, then add the chicken stock, cream, parmesan, Dijon mustard, and white pepper. Stir it all together and simmer for 5-6 minutes until it thickens up it gets even thicker as it cools. Taste and add salt as needed.

7- Once done, carefully remove the toothpicks from the chicken and serve it with the mustard cream sauce. This step-by-step approach, including the preparation time of 20 minutes and cook time of 30 minutes for a total of 50 minutes, makes it straightforward and fun. For a similar sauce idea, you might enjoy our honey-mustard chicken variation.