Description
Classic Chicken Cordon Bleu features tender chicken breasts stuffed with savory ham and Swiss cheese, breaded to perfection, pan-fried until golden, and served with a rich Dijon cream sauce. This elegant yet approachable dish makes for a delightful dinner with a creamy, flavorful finish.
Ingredients
Scale
Chicken Rolls
- 4 boneless, skinless chicken breasts
- 8 slices thinly sliced ham
- 8 slices Swiss cheese
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable oil
- Toothpicks
Dijon Cream Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (for garnish, optional)
Instructions
- Prepare Chicken: Place each chicken breast between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/4 inch.
- Season Chicken: Remove the top plastic wrap. Season both sides of the chicken breasts with kosher salt, black pepper, garlic powder, and onion powder evenly.
- Add Ham and Cheese: Lay 2 slices of ham and 2 slices of Swiss cheese on each chicken breast, ensuring they are slightly smaller than the chicken to prevent overhang.
- Roll Chicken: Carefully roll up each chicken breast from the narrower end, tucking the sides in to encase the filling. Secure with toothpicks as necessary to hold the shape.
- Prepare Breading Stations: Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs for coating.
- Bread Chicken Rolls: Dredge each chicken roll first in flour, shaking off excess. Then dip in beaten eggs, coating fully, and finally cover thoroughly with panko breadcrumbs.
- Heat Oil: Heat vegetable oil in a large skillet over medium heat until hot and shimmering.
- Cook Chicken Rolls: Add the breaded chicken rolls to the skillet. Cook for 8-10 minutes on each side until golden brown and cooked through, with an internal temperature of 165°F (74°C). Remove and drain on paper towels.
- Start Sauce: In a medium saucepan, melt butter over medium heat.
- Make Roux: Stir in flour and cook for 1-2 minutes until lightly golden and bubbling, forming a roux.
- Add Liquids: Gradually whisk in chicken broth and heavy cream. Bring to a simmer, whisking constantly, and cook until the sauce thickens, about 3-5 minutes.
- Finish Sauce: Stir in Dijon mustard and season with salt and pepper. Simmer for an additional 2 minutes, then remove from heat.
- Serve: Place chicken cordon bleu on a serving plate. Spoon the Dijon cream sauce over the top and garnish with chopped fresh parsley if desired. Enjoy this classic dish warm.
Notes
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (74°C).
- To prevent cheese from leaking out, don’t overfill and roll tightly.
- Leftover chicken cordon bleu can be refrigerated for up to 2 days and reheated gently.
- Panko breadcrumbs give a crisp texture; regular breadcrumbs can be used but will be less crunchy.
- For a lower-fat version, substitute heavy cream with half-and-half or milk and reduce butter in sauce.
