Description

This Crispy Creamy Chicken Cordon Bleu recipe features tender chicken breasts layered with Swiss cheese and ham, then breaded and fried to golden perfection. Served with a luscious Dijon Parmesan sauce, it’s a delightful dish that combines creamy, crispy, and savory flavors in every bite.

Ingredients

Scale

Chicken and Filling

4 boneless, skinless chicken breasts
Salt, to taste
Pepper, to taste
1 tablespoon garlic powder
1 tablespoon onion powder
16 slices Swiss cheese
½ lb ham, thinly sliced
Peanut oil or vegetable oil, for frying

Breading

1 cup all-purpose flour
4 eggs, beaten
2 cups panko bread crumbs

Dijon Parmesan Sauce

3 tablespoons butter
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups milk
¼ cup Dijon mustard
1 cup shredded Parmesan cheese
Salt, to taste
Pepper, to taste

Instructions

Season the Chicken: Sprinkle the chicken breasts evenly with salt, pepper, garlic powder, and onion powder, ensuring every surface is coated for optimal flavor.
Pound the Chicken: Place a chicken breast between two sheets of plastic wrap on a cutting board and pound it to about ½ inch (1 cm) thickness using a meat mallet or rolling pin, creating an even surface for rolling.
Layer the Filling: Remove the plastic wrap and arrange 2 slices of Swiss cheese, then 2 slices of ham, followed by another layer of Swiss cheese and ham on each flattened chicken breast.
Roll and Secure: Carefully roll up the chicken with the fillings inside, place onto a clean sheet of plastic wrap, and wrap tightly. Twist the ends of the plastic wrap to keep the rolls firm and secure. Tie or seal the ends and chill in the refrigerator for 30 minutes to set.
Prepare for Frying: Preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C) for frying the chicken rolls.
Bread the Chicken: Set up three wide dishes with flour, beaten eggs, and panko bread crumbs. Remove the rolls from the fridge and dredge each first in flour, then egg, and finally coat thoroughly with bread crumbs.
Fry the Rolls: Carefully place the breaded chicken cordon bleu in the hot oil and cook about 5 minutes on each side until the outside is evenly golden brown. If the center isn’t 165°F (75°C), transfer them to a wire rack over a baking sheet and finish cooking in a 325°F (170°C) oven until fully cooked.
Make the Sauce: In a medium saucepan over medium heat, melt butter and sauté minced garlic until fragrant and softened. Whisk in flour and cook for 1 minute to form a roux.
Add Milk and Thicken: Slowly whisk in the milk, stirring continuously until the mixture is smooth and thickened, bringing it to a simmer.
Finish the Sauce: Remove from heat and whisk in Dijon mustard, Parmesan cheese, salt, and pepper until fully combined and creamy.
Serve: Slice the chicken cordon bleu rolls and drizzle generously with the warm Dijon Parmesan sauce.
Enjoy: Serve immediately while hot for a delicious and comforting meal.

Notes

For best results, use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (75°C).
Chilling the rolled chicken before breading helps maintain shape during cooking.
Use peanut oil or a neutral oil with a high smoke point for frying to avoid burning.
If you prefer, you can bake the chicken rolls at 375°F (190°C) for 25-30 minutes instead of frying, but breading crispy texture might differ.
Swiss cheese can be substituted with Gruyere for a nuttier taste.
Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying, Baking (finishing)
Cuisine: French-American

Nutrition

Serving Size: 1 stuffed chicken breast with sauce
Calories: 650 kcal
Sugar: 5 g
Sodium: 850 mg
Fat: 38 g
Saturated Fat: 16 g
Unsaturated Fat: 18 g
Trans Fat: 0.5 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 45 g
Cholesterol: 170 mg

Keywords: Chicken Cordon Bleu, Crispy Chicken, Creamy Sauce, Swiss Cheese, Ham, Dijon Sauce, Comfort Food