Crispy Chicken Cordon Bleu with a Creamy Dijon Sauce
This "Wicked Easy" Chicken Cordon Bleu includes rolled up layers of sliced ham and Swiss cheese with a crunchy, crispy coating, topped with a Dijon cream sauce!
Chicken Cordon Bleu is a classic dish made with boneless, skinless chicken breast which have been seasoned and stuffed with sliced ham and Swiss cheese.
The first step is to trim up the boneless, skinless chicken breasts of any excess fat, gristle, or cartilage.
Place the trimmed chicken breasts between two sheets of plastic wrap, or inside a plastic zip-lock bag that is not closed, and pound with a meat mallet, rolling pin, or heavy pan until each breast is about a 1/2 inch thick all around.
Place the pounded chicken breasts onto a sheet of plastic wrap and season with the salt, pepper and garlic powder.
Top each seasoned chicken breast with the sliced ham and Swiss cheese, alternating layers.
The most popular and traditional cheese to use when making Chicken Cordon Bleu is Swiss cheese because of its flavor and that it melts but still holds its shape quite well. However, feel free to substitute any other cheese that you want.
Start to roll up the stuffed chicken breasts, tucking in the ends if possible.
Try to roll up the stuffed chicken breasts as evenly as possible, tucking in and overlapping as needed to make sure there is no large seam.
Then use the plastic wrap the chicken breast is sitting on to wrap it tightly and secure the shape. Twist the excess plastic on the sides to firm up the roll and then knot it to keep it from coming loose.
Repeat with the remaining chicken breasts and then chill in the refrigerator or freezer for at least 30 minutes to set the shape.
You can store the rolled chicken breasts this way in the refrigerator for up to a day or two, or for up to 3 months in the freezer for those that want to make them ahead of time!
Meanwhile, gather the Dijon cream sauce ingredients so you can prepare this traditional Chicken Cordon Bleu sauce. If you are pressed for time, a really simple sauce substitute that is uncooked and served cold can be made by mixing 1 cup of mayonnaise with 1 to 2 teaspoons of yellow mustard.
In a 1.5-quart saucepan, add the butter and garlic and cook over medium heat for a few minutes until the butter has melted, and the garlic has softened.
Whisk in the flour and cook for a minute until combined.
Cook the flour and butter mixture (roux) while mixing until it turns slightly blond in color and has a nutty aroma.
Slowly pour in the milk while constantly whisking. Whisk until the milk is fully combined with the roux and no lumps remain.
Continue whisking until the mixture comes to a simmer and has thickened. Then add the Dijon mustard, salt and pepper; whisk to combine. Remove the pan from the heat and whisk in the Parmesan cheese. Hold warm until needed.
This sauce also goes great with numerous other dishes and stores well in the refrigerator or freezer!
Gather the chicken cordon bleu breading ingredients. I prefer Panko breadcrumbs because they are slightly larger and provide more crunch, however you can use regular breadcrumbs, cornflakes, crushed Ritz crackers, etc.
To bread the chicken, prepare three separate wide dishes or bowls. The flour goes in one, the beaten eggs in another, and the breadcrumbs in the last bowl.
Meanwhile, preheat a large sauté pan that has been filled a quarter of the way up with vegetable oil to about 325 *F.
Unwrap the plastic wrap from the chilled chicken roll ups and then dredge in the flour. This dries the surface and provides something for the beaten eggs to adhere to.
Then put the flour dredged stuffed chicken breasts into the beaten eggs which provides the glue that the breadcrumbs can stick to.
The egg wash dipped stuffed chicken breasts are then rolled in the breadcrumbs. This protects the chicken from the hot oil and provides a delicious crispy, crunchy outside coating to the Chicken Cordon Bleu!
These breading steps are called the Standard Breading Procedure and can be used when breading any item for deep or shallow frying. To help prevent your hands from becoming battered, it is best to either use tongs or use one hand for the dry ingredients (flour and breadcrumbs) and your other hand for the wet ingredients (the chicken breasts and the egg wash).
Place the breaded Chicken Cordon Bleu into the preheated oil and cook for about 5 minutes per side, or until the outside is an even golden brown.
Once the chicken breasts have achieved a good color, place them on a baking sheet and finish in a 350*F oven until cooked through. Oven cooking times will vary based on the size of the chicken breasts and if they were chilled or frozen before cooking. A temperature of 165*F in the chicken’s center is a sure way to know they are done!
When done, remove the Chicken Cordon Bleu from the oven and cut the roll into slices.
Serve the Chicken Cordon Bleu slices with the Dijon Cream Sauce and your choice of vegetables and starch.
Chicken Cordon Bleu with a Creamy Dijon Sauce
This "Wicked Easy" chicken cordon bleu recipe includes sliced of rolled up ham and Swiss cheese stuffed inside a boneless skinless chicken breast that has a crispy crunchy coating that is topped with a Dijon Cream Sauce!
- 1 sauce pot
- 1 saute pan
- 1 cutting board
- 1 meat mallet optional
Chicken Cordon Bleu
- 4 each Boneless, skinless chicken breast
- To Taste Salt
- To Taste Black pepper
- 1 Tbsp Garlic powder
- 12 slices Swiss cheese
- 8 slices Ham
- 1 cup Flour
- 3 each Eggs, beaten
- 1.5 cups Breadcrumbs (plain, Panko, etc.)
Dijon Cream Sauce
- 3 tbsps Butter
- 2 cloves Garlic, minced
- 3 tbsps Flour
- 2 cups Milk
- 4 tbsps Dijon mustard
- 1 cup Shredded Parmesan Cheese
- To Taste Salt
- To Taste Black pepper
Chicken Cordon Bleu
- Trim the boneless, skinless chicken breast of any excess fat, skin, ligaments, etc.
- Place the chicken breasts between two sheets of plastic wrap (or in a large ziplock bag) and pound with a meat mallet, rolling pin, or heavy pan until an even 1/2 inch thick all around.
- Place the flattened chicken breasts on a piece of plastic wrap and season with the salt, pepper and garlic powder.
- Top each seasoned chicken breast with 3 slices of Swiss cheese and 2 slices of ham, starting with a cheese slice and then alternating with the ham.
- Evenly roll the chicken breast around the ham and cheese stuffing, tucking in the ends if possible. Then wrap the plastic wrap tightly around the chicken breast, twisting the excess plastic wrap at the ends to firm and form the chicken breast into a cylindrical roll.
- Tie off the plastic wrap at the ends to hold it in place around the stuffed chicken and then place the rolls into the refrigerator or freezer to set for at least 30 minutes. The rolls can be stored at this stage in the refrigerator for up to a day or in the freezer for up to 3 months.
- After the rolls have set, prepare 3 separate wide bowls for breading the chicken. Put flour in one, beaten eggs in to another and the breadcumbs in the third. Dredge the chicken first in the flour, then the egg, and then the breadcrumbs.
- Preheat a saute pan filled a quarter of the way with oil to 325*F. Place the breaded chicken cordon bleu in the oil and coook for 5 minutes per side, or until the outside is an even golden brown.
- Remove the golden brown chicken from the oil and place into a 350*F oven until fully cooked (Internal temperature of 165*F). When done, slice the chicken and serve with the Dijon Cream Sauce and your choice of starch and vegetable.
Dijon Cream Sauce
- In a saucepan over medium heat, add the butter and garlic and cook until the butter is melted and the garlic is soft, about 1 minute.
- Whisk in the flour slowly to combine and then cook for a couple of minutes until the flour mixture turns slightly yellow and has a toasted smell.
- Slowly whisk in the milk until fully combined and no lumps remain. Continue whisking and cooking until the mixture comes to a simmer and has thickened.
- Add in the Dijon mustard, the salt and the pepper and whisk to combine. Remove the pan from the heat and whisk in the shredded Parmesan cheese. Taste and adjust the seasonings as needed. Serve over the sliced Chicken Cordon Bleu.
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