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Crispy Creamy Chicken Cordon Bleu Recipe

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4.8 from 148 reviews

This Crispy Creamy Chicken Cordon Bleu recipe features tender chicken breasts stuffed with layers of Swiss cheese and ham, breaded to golden perfection, and served with a luscious creamy Dijon sauce. The combination of crispy coating and rich sauce makes it a delightful dish perfect for a comforting dinner.

Ingredients

Main Components

  • 4 boneless, skinless chicken breasts
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 16 slices Swiss cheese
  • 225 g ham, thinly sliced

Breading

  • Peanut oil or vegetable oil, for frying
  • 125 g all-purpose flour
  • 4 eggs, beaten
  • 100 g panko bread crumbs

Creamy Dijon Sauce

  • 3 tablespoons butter
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 480 mL milk
  • 60 g Dijon mustard
  • 100 g shredded Parmesan cheese
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Season the Chicken: Evenly coat chicken breasts with salt, pepper, garlic powder, and onion powder, ensuring all surfaces are seasoned thoroughly.
  2. Pound Chicken and Layer Fillings: Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness of approximately 1 cm using a meat mallet, rolling pin, or heavy pan. Remove the top sheet of plastic wrap and layer 2 slices of Swiss cheese, followed by 2 slices of ham, then add another layer of Swiss cheese and ham. Roll the chicken tightly using the plastic wrap, forming a uniform log.
  3. Wrap and Chill: Wrap each prepared chicken roll tightly in plastic wrap, twisting the ends to seal. Tie the ends securely, then repeat with remaining portions. Refrigerate the assembled rolls for 30 minutes to set and help retain their shape during cooking.
  4. Prepare for Frying: Heat 5 cm of peanut or vegetable oil in a tall-sided pan to 170°C, preparing for deep frying. Arrange the flour, beaten eggs, and panko bread crumbs in separate shallow dishes.
  5. Bread the Rolls: Dredge each chilled chicken roll in flour, ensuring an even coat, then dip in beaten egg, followed by a thorough coating of panko bread crumbs for a crispy exterior.
  6. Deep Fry: Carefully fry the breaded rolls in the hot oil, cooking each side for approximately 5 minutes or until golden brown. Monitor the internal temperature; if it has not reached 75°C, transfer the rolls to a baking tray with a wire rack and finish cooking in the oven at 170°C until fully cooked through.
  7. Make Creamy Dijon Sauce: In a medium saucepan over medium heat, melt butter and sauté minced garlic until softened and fragrant. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk until smooth and simmer until thickened to a creamy consistency.
  8. Finish Sauce: Add Dijon mustard and shredded Parmesan cheese to the sauce. Season with salt and black pepper to taste. Stir continuously until the cheese has fully melted and the sauce is smooth. Remove from heat.
  9. Serve: Slice the cooked chicken rolls and arrange onto serving plates. Generously drizzle with the warm creamy Dijon sauce and serve immediately for a delicious meal.

Notes

  • Ensure the chicken is pounded evenly to achieve uniform cooking and a tender texture.
  • Refrigerating the rolls helps them hold their shape during frying and baking.
  • Use a cooking thermometer to ensure the chicken reaches a safe internal temperature of 75°C (165°F).
  • If preferred, use vegetable oil instead of peanut oil for frying.
  • Serve with a side of steamed vegetables or a crisp green salad for a balanced meal.
  • Leftover sauce can be refrigerated and gently reheated before serving.

Find it online: https://forkvista.com/crispy-creamy-chicken-cordon-bleu-recipe/