Description
Culinary magic happens when classic French-inspired “Creamy Chicken Cordon Bleu” meets comfort food perfection. Rich ham, melted Swiss cheese, and golden-crusted chicken create a delightful dinner that draws you into a world of pure deliciousness.
Ingredients
Scale
Main Ingredients:
- 4 boneless, skinless chicken breasts
- 16 slices Swiss cheese
- 12 lb (0.5 lb or 226 g) ham, thinly sliced
Seasoning and Spices:
- Salt, to taste
- Pepper, to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Coating and Sauce Ingredients:
- 1 cup (125 g) all-purpose flour
- 4 eggs, beaten
- 2 cups (100 g) panko bread crumbs
- Peanut oil or vegetable oil, for frying
- 3 tablespoons butter
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups (480 mL) milk
- 1/4 cup (60 g) Dijon mustard
- 1 cup (100 g) shredded Parmesan cheese
Instructions
- Infuse chicken breasts with a blend of seasonings, ensuring an even coating that penetrates the meat’s surface.
- Position each chicken breast between plastic wrap sheets and gently flatten to an even, uniform thickness using a meat tenderizer or heavy kitchen tool.
- Create a luxurious filling by layering Swiss cheese and ham slices across the flattened chicken, maintaining a balanced distribution of ingredients.
- Carefully roll the chicken, encasing the cheese and ham within, then securely wrap in plastic wrap, twisting the ends to create a compact cylinder. Refrigerate for 30 minutes to help the roll maintain its shape.
- Heat oil in a deep pan to the optimal temperature, preparing for a crisp exterior cooking technique.
- Set up a breading station with three separate vessels: seasoned flour, whisked eggs, and breadcrumbs for a multi-layered coating.
- Methodically coat each chicken roll by first dredging in flour, then dipping in egg, and finally rolling in breadcrumbs to create a golden, crunchy exterior.
- Carefully lower the breaded rolls into hot oil, frying until they achieve a rich, amber color. If the internal temperature hasn’t reached 165°F, transfer to the oven to complete cooking without burning the exterior.
- Craft a velvety Dijon sauce by building a roux with butter and flour, gradually incorporating milk and whisking until smooth. Enhance with mustard, Parmesan, and seasoning for a rich, complex flavor profile.
- Present the chicken by slicing and generously drizzling with the prepared Dijon sauce, allowing the creamy accompaniment to complement the crisp exterior.
Notes
- Tenderize chicken evenly to ensure uniform cooking and prevent thick, uneven sections that might remain raw.
- Chill rolls before breading to help the coating stick better and create a crispier exterior when frying.
- Use a meat thermometer to check internal chicken temperature, guaranteeing safe and perfectly cooked meat without overcooking.
- Adjust breading technique for gluten-free diets by substituting regular flour and breadcrumbs with almond flour or gluten-free panko.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 670
- Sugar: 2 g
- Sodium: 890 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 41 g
- Cholesterol: 200 mg