Description
Chicken cordon bleu promises a delightful culinary journey through French-inspired flavors. Crispy golden exterior gives way to melted cheese and tender ham, creating a perfect harmony that delights palates and brings comfort to your dinner table.
Ingredients
Scale
Main Ingredients:
- 4 boneless chicken breasts (6 to 8 ounces / 170 to 227 grams each)
- 8 ounces (227 grams) Swiss cheese, thinly sliced
- 8 ounces (227 grams) ham, thinly sliced
Breading Ingredients:
- 1/3 cup (40 grams) all-purpose flour
- 2 large eggs, lightly beaten
- 1 1/4 cups (100 grams) panko bread crumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Seasoning and Cooking Ingredients:
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Vegetable oil, for shallow frying
- Minced fresh parsley, for garnish (optional)
Instructions
- Carefully butterfly each chicken breast by slicing horizontally, creating a thin, even layer that opens like a book without cutting all the way through.
- Gently unfold the chicken and place a slice of Swiss cheese and ham inside each breast, ensuring complete coverage.
- Meticulously roll the chicken, tucking in the sides to seal the filling completely, creating a tight cylindrical shape.
- Secure each rolled chicken with kitchen twine or toothpicks to prevent unraveling during cooking.
- Chill the rolled chicken in the refrigerator for 20-30 minutes to help maintain its shape during breading.
- Create a three-stage breading station: first bowl with seasoned flour, second bowl with beaten eggs, third bowl with seasoned panko breadcrumbs.
- Carefully coat each chicken roll first in flour, shaking off excess, then dip in egg, and finally roll thoroughly in seasoned breadcrumbs.
- Heat vegetable oil in a large skillet to 350°F, ensuring even temperature for consistent golden browning.
- Gently fry the breaded chicken rolls until golden brown, rotating to achieve even coloration on all sides, approximately 3-4 minutes per side.
- Transfer partially fried chicken to a prepared baking sheet and finish cooking in a preheated 350°F oven for 12-15 minutes until internal temperature reaches 165°F.
- While chicken bakes, prepare the sauce by melting butter and whisking in flour to create a smooth roux.
- Gradually incorporate milk and seasonings, stirring continuously to prevent lumps and achieve a silky consistency.
- Slowly add gruyere and parmesan cheeses, whisking until the sauce is smooth and creamy.
- Remove chicken from oven, let rest for 3-5 minutes to allow juices to redistribute.
- Slice chicken rolls diagonally and drizzle with warm Dijon cheese sauce before serving.
- Garnish with finely chopped fresh parsley for added color and fresh flavor.
Notes
- Tenderize chicken breasts carefully to ensure even thickness, preventing uneven cooking and maintaining a uniform texture.
- Refrigerate rolled chicken logs to help them hold their shape and prevent cheese from leaking during cooking.
- Use a meat thermometer to confirm internal chicken temperature reaches 165°F for safe consumption without overcooking.
- Select high-quality ham and Swiss cheese for maximum flavor depth and authentic taste experience.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 1g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg