Description
Delightful Chicken Cordon Bleu brings Swiss and French culinary magic to dinner tables with elegant rolled chicken stuffed with ham and cheese. Crispy golden breading and rich flavor combinations make this classic dish a crowd-pleasing favorite you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 4 chicken breasts, boneless and skinless
- 16 slices Swiss cheese
- 0.5 pound ham, thinly sliced
Breading and Seasoning:
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 cup all-purpose flour
- 4 eggs, beaten
- 2 cups panko breadcrumbs
- Salt to taste
- Pepper to taste
Sauce and Cooking Ingredients:
- 3 tablespoons butter
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups milk
- 0.25 cup Dijon mustard
- 1 cup Parmesan cheese, shredded
- Peanut or vegetable oil for frying
Instructions
- Infuse chicken with a harmonious blend of salt, pepper, garlic, and onion powder, ensuring even distribution of seasonings.
- Place chicken between plastic wrap and gently flatten to an even 1/2-inch thickness using a meat mallet.
- Create a luxurious filling by layering Swiss cheese and ham, alternating two slices of each across the chicken breast.
- Carefully roll the chicken tightly, securing the filling inside, and wrap in plastic wrap, twisting the ends to create a compact cylinder.
- Refrigerate the rolled chicken for 30 minutes to help maintain its shape during cooking.
- Prepare a deep pan with oil, heating to 325°F for optimal frying temperature.
- Arrange three separate breading stations: first with flour, second with beaten eggs, and third with panko breadcrumbs.
- Methodically coat each chilled chicken roll first in flour, then egg wash, and finally cover completely with panko crumbs.
- Carefully lower breaded rolls into hot oil, frying for approximately 5 minutes per side until achieving a golden-brown exterior.
- Transfer to a preheated 325°F oven if additional cooking is required to reach an internal temperature of 165°F.
- For the accompanying sauce, melt butter and sauté minced garlic until fragrant and soft.
- Incorporate flour and whisk for one minute to create a roux, then gradually add milk, stirring continuously until the sauce thickens.
- Finish the sauce by stirring in mustard and Parmesan, then season with salt and pepper to taste.
Notes
- Pound chicken evenly to ensure consistent cooking and prevent dry spots.
- Use high-quality deli ham and Swiss cheese for maximum flavor and melting potential.
- Refrigerating rolled chicken helps maintain shape and allows breading to adhere better.
- Maintain consistent oil temperature to achieve crispy, golden exterior without burning.
- Substitute wheat flour with almond or rice flour, use gluten-free panko for celiac-friendly version.
- Always use meat thermometer to confirm chicken reaches safe 165F without overcooking.
- If sauce becomes too thick, gradually whisk in extra milk to restore creamy consistency.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 680
- Sugar: 3 g
- Sodium: 1200 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 46 g
- Cholesterol: 200 mg