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Creamy Chicken Cordon Bleu
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Creamy Chicken Cordon Bleu

Chicken Cordon Bleu is a classic dish that combines tender chicken breasts, savory ham, and melted Swiss cheese, all wrapped in a crispy breadcrumb coating. Topped with a creamy Dijon sauce, this elegant recipe is perfect for special occasions or an impressive dinner at home.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: French-American
Servings: 4

Ingredients

For the Chicken:

  • 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
  • 1 cup all-purpose flour 125 g
  • 4 eggs beaten
  • 2 cups panko bread crumbs 100 g

For the Creamy Dijon Sauce:

  • 3 tablespoons butter
  • 2 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 2 cups milk 480 mL
  • ¼ cup Dijon mustard 60 g
  • 1 cup shredded Parmesan cheese 100 g
  • Salt to taste
  • Pepper to taste

Instructions

Prepare the Chicken:

  • Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, coating evenly.
  • Place a chicken breast between two sheets of plastic wrap and pound it to about ½ inch (1 cm) thick using a meat mallet or rolling pin.

Assemble the Rolls:

  • Remove the plastic wrap and layer 2 slices of Swiss cheese, 2 slices of ham, then another layer of Swiss cheese and ham.
  • Roll the chicken tightly and wrap it in plastic wrap. Twist and tie the ends to secure the roll.
  • Repeat with the remaining chicken breasts and refrigerate for 30 minutes to set.

Prepare for Frying:

  • Preheat a deep pan with 2 inches (5 cm) of oil to 325°F (170°C).
  • Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
  • Dredge each chicken roll in flour, then egg, then breadcrumbs, ensuring an even coating.

Cook the Chicken:

  • Fry each chicken roll for about 5 minutes per side, or until golden brown.
  • If the chicken is not yet 165°F (75°C) internally, transfer it to a wire rack over a baking sheet and finish baking in a 325°F (170°C) oven until fully cooked.

Make the Dijon Sauce:

  • In a saucepan over medium heat, melt the butter and sauté the garlic until soft.
  • Whisk in the flour and cook for 1 minute.
  • Gradually add the milk, whisking constantly until the mixture thickens and comes to a simmer.
  • Stir in Dijon mustard, Parmesan cheese, salt, and pepper. Remove from heat.

Serve:

  • Slice the chicken and drizzle with the creamy Dijon sauce.
  • Enjoy with fresh vegetables, a green salad, or mashed potatoes.

Notes

Baking Option: Instead of frying, bake the breaded chicken at 375°F (190°C) for 30-35 minutes.
Cheese Variations: Try Gruyère or mozzarella for a different flavor.
Make Ahead: Assemble and refrigerate the chicken rolls a day in advance for easier preparation.
Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.