Creamy Chicken Cordon Bleu
Chicken Cordon Bleu is a classic dish featuring tender chicken breasts stuffed with savory ham and melted Swiss cheese, coated in crispy breadcrumbs, and topped with a rich, creamy Dijon sauce. This elegant yet approachable recipe is perfect for special occasions or an impressive dinner at home.
Servings: 4
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- Salt to taste
- Pepper to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 16 slices Swiss cheese
- ½ lb ham thinly sliced
- Peanut oil or vegetable oil for frying
- 1 cup all-purpose flour 125 g
- 4 eggs beaten
- 2 cups panko bread crumbs 100 g
For the Creamy Dijon Sauce:
- 3 tablespoons butter
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups milk 480 mL
- ¼ cup Dijon mustard 60 g
- 1 cup shredded Parmesan cheese 100 g
- Salt to taste
- Pepper to taste
Instructions
Prepare the Chicken:
- Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
- Place a chicken breast between two sheets of plastic wrap and pound it to about ½ inch (1 cm) thick using a meat mallet or rolling pin.
Assemble the Rolls:
- Remove the plastic wrap and layer 2 slices of Swiss cheese, 2 slices of ham, then repeat with another layer of Swiss cheese and ham.
- Roll the chicken tightly and wrap it in plastic wrap, twisting and tying the ends to secure.
- Repeat with the remaining chicken breasts and refrigerate for 30 minutes to set.
Prepare for Frying:
- Preheat a deep pan with 2 inches (5 cm) of oil to 325°F (170°C).
- Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
- Dredge each chicken roll in flour, then egg, then breadcrumbs, ensuring an even coating.
Cook the Chicken:
- Fry each chicken roll for about 5 minutes per side, or until golden brown.
- If the internal temperature has not reached 165°F (75°C), transfer the rolls to a wire rack over a baking sheet and bake at 325°F (170°C) until fully cooked.
Make the Dijon Sauce:
- In a saucepan over medium heat, melt the butter and sauté the garlic until soft.
- Whisk in the flour and cook for 1 minute.
- Gradually add the milk, whisking constantly until the mixture thickens and comes to a simmer.
- Stir in Dijon mustard, Parmesan cheese, salt, and pepper. Remove from heat.
Serve:
- Slice the chicken and drizzle with the creamy Dijon sauce.
- Serve with fresh vegetables, a green salad, or mashed potatoes.
Notes
Baking Option: Instead of frying, bake the breaded chicken at 375°F (190°C) for 30-35 minutes.
Cheese Variations: Try Gruyère or mozzarella for a different flavor.
Make Ahead: Assemble and refrigerate the chicken rolls a day in advance for easier preparation.
Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.