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Crispy Creamy Chicken Cordon Bleu Recipe

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4.4 from 84 reviews

Crispy Creamy Chicken Cordon Bleu features tender chicken breasts layered with Swiss cheese and ham, coated in a crunchy panko crust, deep-fried to golden perfection, and served with a luscious creamy Dijon mustard sauce. This classic dish combines savory flavors and textures for an indulgent main course perfect for family dinners or special occasions.

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 for balanced flavor.
  2. Pound chicken and assemble: Place each breast between two sheets of plastic wrap and gently pound to approximately 1 cm thickness using a meat mallet or heavy pan. Remove the top wrap and layer 2 slices Swiss cheese, 2 slices ham, then repeat another layer of cheese and ham. Roll tightly into a uniform log using the plastic wrap.
  3. Chill the rolls: Wrap each chicken roll tightly in plastic wrap, twist ends to seal, and tie securely. Refrigerate for 30 minutes to help the rolls set and hold their shape during cooking.
  4. Prepare for frying: Heat 5 cm of peanut or vegetable oil in a tall-sided pan to 170°C for deep frying, ensuring the oil is hot enough to produce a crispy crust.
  5. Breading process: Set out flour, beaten eggs, and panko breadcrumbs in separate shallow dishes. Dredge each chilled chicken roll first in flour, then dip into the egg wash, and finally coat thoroughly with breadcrumbs for an even crispy layer.
  6. Fry the chicken rolls: Fry each breaded roll in hot oil, cooking on each side for about 5 minutes, or until golden brown. Measure internal temperature; if it has not reached 75°C, transfer rolls to a wire rack on a baking tray and finish cooking in a 170°C oven until fully cooked through.
  7. Make the 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, then gradually whisk in milk until smooth. Simmer until thickened.
  8. Finish the sauce: Stir in Dijon mustard and shredded Parmesan cheese, seasoning with salt and black pepper to taste. Continue stirring until cheese melts and the sauce is smooth. Remove from heat.
  9. Serve: Slice the cooked chicken cordon bleu rolls and arrange on plates. Generously drizzle with the warm creamy Dijon sauce and serve immediately for a comforting, flavorful meal.

Notes

  • Ensure the oil temperature is carefully monitored for even frying and to avoid greasy chicken.
  • Use a meat thermometer to confirm the internal temperature reaches 75°C for food safety.
  • Refrigerating the rolls helps them hold their shape and makes breading easier.
  • Swiss cheese provides the classic flavor, but Gruyère can be used as a substitute.
  • The creamy Dijon sauce pairs perfectly but can be omitted or replaced with mushroom sauce for variation.

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