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Crispy, Creamy Chicken Cordon Bleu

Servings: 6

Table of Contents

Ingredients

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 16 slices Swiss cheese
  • ½ lb ham (225 g), thinly sliced
  • Peanut oil or vegetable oil, for frying
  • 1 cup all-purpose flour (125 g)
  • 4 eggs, beaten
  • 2 cups panko breadcrumbs (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 and pepper, to taste

Preparation

  1. Prepare the Chicken:
    • Season the chicken breasts with salt, pepper, garlic powder, and onion powder, making sure to coat them evenly.
    • Place a chicken breast between two sheets of plastic wrap on a cutting board and pound it to about ½ inch (1 cm) thick using a meat mallet, rolling pin, or heavy pan.
    • Remove the plastic wrap, and layer 2 slices of Swiss cheese, 2 slices of ham, another layer of Swiss cheese, and another layer of ham on top of the chicken. Roll the chicken tightly and wrap it in a new sheet of plastic wrap, twisting the ends to secure the roll. Tie the excess plastic. Repeat with the remaining chicken.
    • Chill the rolls in the refrigerator for 30 minutes to set.
  2. Cook the Chicken:
    • Preheat a tall-sided pan with about 2 inches (5 cm) of oil to 325°F (170°C).
    • Prepare three large, wide dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken roll in flour, dip it in egg, and then coat it with breadcrumbs.
    • Carefully place the breaded chicken rolls in the hot oil and cook for about 5 minutes on each side, or until golden brown. If the chicken is browned but not yet cooked to an internal temperature of 165°F (75°C), transfer the rolls to a wire rack set over a baking sheet and finish cooking in the oven at 325°F (170°C).
  3. Make the Sauce:
    • In a 1 ½-quart saucepan over medium heat, melt the butter and sauté the minced garlic until soft. Whisk in the flour and cook for 1 minute.
    • Gradually add the milk, whisking until fully combined and smooth. Continue to whisk until the mixture comes to a simmer and thickens.
    • Stir in the Dijon mustard, Parmesan cheese, salt, and pepper. Remove from heat.
  4. Serve:
    • Slice the chicken and drizzle with the creamy Dijon sauce. Enjoy your delicious homemade Chicken Cordon Bleu!