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Chicken Cordon Bleu: A Timeless Classic

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.  
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: French
Ingredients Method Notes

Ingredients
  

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

Method
 

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