This Chicken Cordon Bleu recipe brings together a delightful combination of textures and flavors. Juicy chicken breasts are seasoned with garlic and onion powders, then filled with layers of savory ham and creamy Swiss cheese. Rolled, chilled, and coated in a crispy breadcrumb crust, each piece is fried to golden perfection.
To elevate the dish, a rich Dijon sauce is prepared using butter, garlic, flour, milk, mustard, and Parmesan cheese, adding a luscious finishing touch. Perfect for family dinners or special occasions, this recipe pairs wonderfully with your favorite sides for a satisfying and impressive meal.
INGREDIENTS
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 16 slices Swiss cheese
- ½ lb thinly sliced ham
- Peanut or vegetable oil, for frying
- 1 cup (125 g) all-purpose flour
- 4 eggs, beaten
- 2 cups (100 g) panko bread crumbs
Creamy Dijon Sauce
- 3 tablespoons butter
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups (480 mL) milk
- ¼ cup (60 g) Dijon mustard
- 1 cup (100 g) shredded Parmesan cheese
- Salt and pepper, to taste
INSTRUCTIONS
- Season the Chicken: Sprinkle chicken breasts with salt, pepper, garlic powder, and onion powder. Toss to coat evenly.
- Flatten the Chicken: Place each chicken breast between two sheets of plastic wrap. Use a meat mallet, rolling pin, or heavy pan to pound them to about ½ inch (1 cm) thick.
- Layer and Roll: Remove the plastic wrap and layer each chicken breast with 2 slices of Swiss cheese, 2 slices of ham, another 2 slices of Swiss cheese, and another 2 slices of ham. Roll the chicken tightly and wrap it in a fresh sheet of plastic wrap. Twist the ends tightly and secure them. Chill in the fridge for 30 minutes.
- Prepare for Frying: Heat 2 inches (5 cm) of oil in a tall-sided pan to 325°F (170°C). While the oil heats, set up three dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Coat the Chicken: Dredge each chilled chicken roll in flour, then egg, and finally breadcrumbs, ensuring an even coating.
- Fry to Perfection: Fry each roll for about 5 minutes per side, or until golden brown. If the internal temperature hasn’t 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 butter and sauté garlic until fragrant. Stir in flour and cook for 1 minute. Gradually whisk in milk, ensuring no lumps form. Cook until thickened. Stir in Dijon mustard, Parmesan cheese, salt, and pepper. Remove from heat.
- Serve: Slice the chicken rolls and drizzle with the creamy Dijon sauce.
NOTES
- Pair this dish with your favorite sides, like roasted vegetables or mashed potatoes, for a complete meal.
