Chicken Cordon Bleu
Chicken Cordon Bleu - This is the ultimate creation with ham and cheese! Made with chicken breasts wrapped around ham and Swiss, breaded, and fried crisp. Each slice will reveal a gorgeous swirl of flavor. While it's a labor of love, each bite will be so worth the effort.
Servings: 4
Calories: 623kcal
Equipment
Ingredients
- 4 chicken breasts boneless and skinless
- 4 slices ham
- 4 slices Swiss cheese
- ½ cup all-purpose flour all-purpose
- 2 eggs beaten
- 1 cup breadcrumbs I used Panko
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- vegetable oil for frying
Creamy dijon sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour all-purpose
- 1½ cups milk
- 3 tablespoons dijon mustard
- ½ cup Parmesan cheese shredded
- ¼ teaspoon salt or to taste
Instructions
- Lay a chicken breast between 2 sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken until it's about ¼-inch thick. Repeat with remaining chicken breasts. Season each piece with salt and pepper on both sides.
- Lay a slice each of Swiss cheese and ham over one of the chicken breasts on a sheet of plastic wrap. You might need to use 2 slices of each depending on how big your cheese and ham slices are. Roll the chicken width-wise and wrap it tightly in the plastic wrap by rolling, then tying the ends together. Repeat with the remaining chicken breasts and allow them to chill in the freezer for 30 minutes to 1 hour.
- Add the flour, eggs, and breadcrumbs to 3 separate shallow bowls. Season the flour and eggs with salt and pepper. Unwrap the chicken breasts and dredge them first in the flour, then eggs, and finally the breadcrumbs.
- Fill a deep skillet about 2-inch high with the vegetable oil. Heat to 325°F. Add the chicken breasts and cook for 5 minutes, flip, then cook for another 5 minutes or until the center reaches an internal temperature of 165°F.* Let the chicken rest for 5-10 minutes.
Sauce
- Melt the butter in a saucepan over medium heat. Add the flour, whisk well, and cook for 1-2 minutes.
- Pour the milk slowly, while whisking, until fully incorporated and smooth. Add the dijon and parmesan cheese. Bring the sauce to a bubble, while continuously whisking, until it has thickened. Taste for salt and season as necessary. Serve the chicken with a scoop of sauce.
Video
Notes
- Chicken thickness matters - If it’s too thick, it won’t roll, and if it’s uneven, it’ll cook unevenly. Pound it to a uniform ¼-inch and thank yourself later.
- Swiss vs. Gruyère - Swiss is traditional, but Gruyère brings a buttery melt and deeper flavor. Don’t use pre-shredded cheese, it won’t melt the same.
- Ham hack - Use thin deli slices, and pat them dry if they’re moist, too much water will mess with your roll. Prosciutto = extra fancy.
- Breadcrumbs - Panko gives you that pro-level crunch. Press it in well, especially at the ends. You don’t want your breading falling off in the oil.
- Chilling - Don’t skip the chill time. It helps the roll firm up and keeps the cheese where it belongs: inside.
- Oil temp is non-negotiable - Use a thermometer. Too cool = greasy. Too hot = burnt crust, raw chicken. 325°F is your sweet spot.
- Sauce - Don’t skimp on that creamy Dijon-Parmesan sauce. It takes minutes to make but makes everything on the plate taste fancier.
Nutrition
Serving: 1breast | Calories: 623kcal | Carbohydrates: 40g | Protein: 51g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 218mg | Sodium: 1527mg | Potassium: 772mg | Fiber: 2g | Sugar: 7g | Vitamin A: 666IU | Vitamin C: 2mg | Calcium: 488mg | Iron: 4mg
