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Chicken Cordon Bleu: A Timeless Classic

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Chicken Cordon Bleu is the epitome of classic elegance and comfort. Juicy chicken breasts are rolled with savory ham and melty Swiss cheese, coated in golden breadcrumbs, and paired with a creamy, cheesy Dijon sauce. Perfect for special occasions or a decadent dinner, this dish is a showstopper that’s surprisingly simple to make at home.

 

Ingredients

Scale

For the Chicken:

  • 4 boneless chicken breasts (6–8 oz each)
  • 1 teaspoon salt
  • ½ teaspoon black pepper (divided)
  • 8 ounces Swiss cheese (thinly sliced)
  • 8 ounces ham (thinly sliced)
  • ⅓ cup all-purpose flour
  • 2 large eggs (lightly beaten)
  • 1¼ cups panko breadcrumbs
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Vegetable oil (for shallow frying)

For the Cheesy Dijon Sauce:

  • 1½ tablespoons unsalted butter
  • 1½ tablespoons all-purpose flour
  • 1 cup milk (warmed)
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ¾ cup Gruyere cheese (shredded)
  • ¼ cup Parmesan cheese (grated)

Instructions

  • Prepare the Chicken:
    • Place a chicken breast between two pieces of plastic wrap on a cutting board.
    • Pound it to about ¼–½ inch thick with a meat mallet. Repeat with the remaining chicken breasts.
    • Lay the chicken flat and season with ½ teaspoon salt and ¼ teaspoon black pepper.
  • Add the Filling and Roll:
    • Place 2 ounces of Swiss cheese and 2 ounces of ham on each chicken breast.
    • Starting from the smaller end, tightly roll each chicken breast into a log.
    • Wrap each roll in plastic wrap, twisting the ends to secure. Chill in the refrigerator for 30 minutes to 1 hour to help maintain the shape.
  • Set Up the Breading Station:
    • Preheat your oven to 350°F (175°C) and line a baking sheet with foil.
    • Set up three bowls:
      • Bowl 1: Add flour.
      • Bowl 2: Beat the eggs lightly.
      • Bowl 3: Combine panko breadcrumbs, garlic powder, onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
  • Bread the Chicken:
    • Remove the chicken from the plastic wrap.
    • Coat each roll in flour, shaking off the excess.
    • Dip in the beaten eggs, letting excess drip off.
    • Roll in the breadcrumb mixture, pressing gently to adhere.
  • Shallow Fry the Chicken:
    • Heat ½ inch of vegetable oil in a large frying pan over medium heat until it reaches 350°F.
    • Fry the breaded chicken for about 5 minutes, turning to brown all sides.
    • Transfer the chicken to the prepared baking sheet.
  • Bake the Chicken:
    • Bake the chicken in the preheated oven for 15–20 minutes, or until the internal temperature reaches 165°F (74°C).
  • Make the Cheesy Dijon Sauce:
    • Melt butter in a small saucepan over medium heat.
    • Whisk in flour and cook for 1–2 minutes.
    • Gradually add the warmed milk, whisking constantly until smooth and thickened.
    • Stir in Dijon mustard, garlic powder, onion powder, salt, and pepper.
    • Add Gruyere and Parmesan cheese, whisking until melted and creamy.
  • Serve and Enjoy:
    • Slice each chicken roll into rounds for a stunning presentation.
    • Drizzle with the cheesy Dijon sauce and garnish with fresh parsley if desired.
    • Serve with sides like roasted vegetables, mashed potatoes, or a crisp salad.

Notes

  • Chill for Shape: Refrigerating the chicken rolls helps them hold their shape during frying and baking.
  • Use a Meat Thermometer: Ensure the internal temperature reaches 165°F for perfectly cooked chicken.
  • Experiment with Cheeses: Gruyere, mozzarella, or even provolone can be substituted for Swiss cheese.

Find it online: https://friendlywell.com/chicken-cordon-bleu-a-timeless-classic/