Creamy Chicken Cordon Bleu (Print Version)
Tender chicken, ham, Swiss, and Dijon cream come together for an elegant and satisfying dish.
# Ingredients:
→ Chicken Cordon Bleu
01 -
4 boneless, skinless chicken breasts
02 -
Salt, to taste
03 -
Pepper, to taste
04 -
1 tablespoon garlic powder
05 -
1 tablespoon onion powder
06 -
16 slices Swiss cheese
07 -
0.5 lb ham, thinly sliced
08 -
Peanut oil or vegetable oil, for frying
09 -
1 cup all-purpose flour (125 g)
10 -
4 eggs, beaten
11 -
2 cups panko bread crumbs (100 g)
→ Creamy Dijon Sauce
12 -
3 tablespoons butter
13 -
2 cloves garlic, minced
14 -
3 tablespoons all-purpose flour
15 -
2 cups milk (480 mL)
16 -
0.25 cup Dijon mustard (60 g)
17 -
1 cup shredded Parmesan cheese (100 g)
18 -
Salt, to taste
19 -
Pepper, to taste
# Directions:
01 -
Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
02 -
On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about 0.5 inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
03 -
Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, followed by another layer of Swiss cheese and another layer of ham. Roll the chicken evenly and place it onto a new sheet of plastic wrap.
04 -
Wrap the chicken in the plastic wrap tightly and twist the excess plastic on the sides to firm up the roll. Tie the excess plastic. Repeat the process with the remaining ingredients, then chill the rolls in the fridge for 30 minutes.
05 -
Meanwhile, preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C).
06 -
Prepare 3 separate large, wide dishes with flour, beaten eggs, and bread crumbs. Dredge the chicken first in the flour, then the egg, and finally the bread crumbs.
07 -
Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown. If the center has not reached 165°F (75°C), transfer the chicken to a wire rack set over a baking sheet and finish cooking in the oven at 325°F (170°C) until the desired temperature is reached.
08 -
In a 1.5-quart saucepan over medium heat, melt the butter and cook the garlic until soft. Add flour and whisk for 1 minute. Gradually add the milk while whisking until the mixture is smooth and thickened. Add the Dijon mustard, Parmesan cheese, salt, and pepper, then whisk to combine. Remove from heat.
09 -
Slice the chicken rolls and serve drizzled with the Dijon sauce.
# Notes:
01 -
You can substitute turkey for chicken or use different cheeses such as Gruyère or mozzarella. To save time, prepare the chicken rolls a day in advance and refrigerate them before cooking. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safety.