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!
Equipment
- 1 sauce pot
- 1 saute pan
- 1 cutting board
- 1 meat mallet optional
Ingredients
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
Instructions
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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