Chicken Cordon Bleu Portabella in a White Sauce

Elevate your dinner game with this Chicken Cordon Bleu Portabella in a White Sauce—a gourmet twist on a classic favorite. Tender chicken breasts are stuffed with savory ham and melted Swiss cheese, then encased in a crispy panko coating. These rolled delights sit atop hearty portabella mushroom caps and are oven-baked to perfection. The finishing touch? A rich, velvety Parmesan white sauce infused with a hint of nutmeg, creating a luxurious flavor profile that perfectly complements the dish. Whether you’re hosting a special dinner or indulging in a deliciously comforting meal, this recipe is as impressive as it is satisfying. Keywords: Chicken Cordon Bleu, portabella mushrooms, white sauce, baked chicken, gourmet dinner.

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 large portabella mushroom caps
• 2 boneless, skinless chicken breast
• 4 slices thinly sliced deli ham
• 4 slices Swiss cheese
• 1 cup all-purpose flour
• 2 eggs
• 1.5 cups panko breadcrumbs
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour (for white sauce)
• 1.5 cups whole milk
• 0.5 cups Parmesan cheese
• 0.25 teaspoons nutmeg
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2

Clean the portabella mushroom caps and remove the stems. Pat them dry with a paper towel and set them aside.

Step 3

Slice the chicken breasts horizontally to create thin fillets. Season both sides lightly with salt and pepper.

Step 4

Place one slice of ham and one slice of Swiss cheese on top of each chicken fillet. Roll the chicken up tightly around the ham and cheese, securing with toothpicks if needed.

Step 5

Prepare a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Step 6

Dredge each chicken roll in flour, then dip it into the beaten eggs, and finally coat it in panko breadcrumbs. Ensure even coating.

Step 7

Heat the olive oil in a large skillet over medium heat. Sear the chicken rolls on all sides until golden brown, about 2-3 minutes per side. Remove and set aside.

Step 8

Place the portabella mushroom caps gill-side up on the prepared baking sheet. Place a seared chicken roll on top of each mushroom cap.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).

Step 10

While the chicken and mushrooms are baking, prepare the white sauce. Melt the butter in a medium saucepan over medium heat.

Step 11

Stir in the flour and cook for 1 minute to create a roux. Gradually whisk in the milk, ensuring no lumps form.

Step 12

Cook the sauce, stirring constantly, until it thickens slightly (about 5 minutes). Stir in the Parmesan cheese, nutmeg, salt, and black pepper. Taste and adjust seasoning, if needed.

Step 13

Remove the baked chicken and mushrooms from the oven. Plate each mushroom and chicken roll, then drizzle generously with the white sauce.

Step 14

Garnish with freshly chopped parsley if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1695.3g)

Amount per serving	% Daily Value*
Calories	2613.0

Total Fat 111.9g	0%
Saturated Fat 45.7g	0%
Polyunsaturated Fat 3.2g
Cholesterol 811.6mg	0%
Sodium 4165.7mg	0%
Total Carbohydrate 205.1g	0%
Dietary Fiber 11.9g	0%
Total Sugars 34.3g
Protein 197.8g	0%

Vitamin D 285.5IU	0%
Calcium 2127.8mg	0%
Iron 15.6mg	0%
Potassium 3429.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.5%

Protein: 30.2%

Carbs: 31.3%