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The way this Chicken Cordon Bleu turns out is just amazing - you'll love how the outside gets super crunchy while the inside stays soft and juicy. When you bite in, you'll taste the blend of tender chicken wrapped around gooey Swiss cheese and savory ham. It's a knockout meal that feels fancy but tastes like comfort food.
An Unforgettable Culinary Experience
You'll find Chicken Cordon Bleu works for pretty much any dinner situation. The way the crunchy coating plays against the smooth Dijon sauce creates a taste combo that'll make your tastebuds happy. Every bite gives you rich flavors that work perfectly together.
What You'll Need To Make This Dish
- Main Stuff:
- 4 chicken breasts (6-8 oz/170-227g each) chilled to 38-40°F (3-4°C)
- Ham: ½ lb (227g) cut super thin (1/16-inch)
- Swiss cheese: 16 slices kept cold at 40°F (4°C), each about 1-oz
- Flavor Mix:
- 1 tablespoon (9g) garlic powder
- 1 tablespoon (9g) onion powder
- 1 teaspoon (6g) fine sea salt
- ½ teaspoon (1g) black pepper, freshly ground
- Coating Stuff:
- 1 cup (125g) all-purpose flour at room temp 70°F (21°C)
- 4 large eggs (200g) slightly warmed to 65°F (18°C), beaten up
- 2 cups (100g) panko breadcrumbs, dry and fresh
- For The Sauce:
- 3 tablespoons (43g) unsalted butter
- 2 cloves (10g) fresh garlic chopped tiny (1/16-inch)
- 3 tablespoons (23g) all-purpose flour
- 2 cups (480ml) whole milk at room temp 70°F (21°C)
- ¼ cup (60g) Dijon mustard
- 1 cup (100g) freshly grated Parmesan
Easy To Follow Directions
- Getting Your Chicken Ready
- 1. Cut breasts open to ¼-inch thickness
2. Put between plastic and flatten to ½-inch even thickness
3. Sprinkle spice mix on both sides
4. Make sure they're cold at 38-40°F (3-4°C) - Putting It All Together
- 1. Put 4 cheese slices and 2-3 ham slices on each chicken piece
2. Roll from the skinny end really tight
3. Wrap in plastic and twist the ends to keep it closed
4. Let chill for 30 minutes at 40°F (4°C) - Adding The Coating
- 1. Line up your coating stuff in this order:
- Flour with seasonings
- Eggs all beaten up
- Panko crumbs
2. Roll each chicken piece through all three
3. Do it twice if you want extra crunch
4. Let sit for 5 minutes so coating sticks better - Cooking Your Chicken
- 1. Get your oil to 325°F (163°C)
2. Cook for 5-6 minutes on each side until:
- You see a nice golden color (Pantone 7509 C)
- Inside hits 165°F (74°C)
- Cheese has melted all the way - Making Your Sauce
- 1. Heat up butter on medium (325°F/163°C)
2. Throw in garlic, cook just 30 seconds
3. Mix in flour until it looks light tan
4. Slowly pour in milk, keep stirring until thick
5. Mix in the Dijon and Parmesan
Should reach 165°F (74°C) when done
How To Serve And Keep Leftovers
Best eaten hot at 145-150°F (63-66°C). If you've got extras, keep them in the fridge at 40°F (4°C) and eat within 3 days. When reheating, put in a 350°F (177°C) oven until the middle gets back to 165°F (74°C).
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Smart Tweaks From The Pros
- Other cheeses that work great (same amount):
- Gruyère that's been aged at least 6 months
- Havarti but make sure it's the full-fat kind
- If you'd rather bake it: 375°F (190°C) for 25-30 minutes
Make sure the inside gets to 165°F (74°C)
Frequently Asked Questions
- → Why is chilling important before cooking?
It keeps the rolls firm while cooking, stops the cheese from escaping too early, and ensures even heat distribution.
- → Is baking an option?
Absolutely. Bake at 375°F for 25-30 minutes, ensuring the chicken reaches 165°F inside. Spray lightly with oil for a gorgeous golden crust.
- → Why does my filling leak out?
Seal those edges tightly when rolling, chill the chicken, and regulate your oil temperature to avoid melting the cheese too early.
- → Can I prepare the Dijon sauce earlier?
You sure can! Make it up to 48 hours ahead. Warm it gently when serving and stir in a splash of milk if it's too thick.
- → How do I keep breading intact?
First, dry the chicken well before breading. Coat it evenly through each layer in the breading process, and make sure to follow every step carefully.