Chicken Cordon Bleu
Introduction
Chicken Cordon Bleu is a French-inspired dish that’s become a beloved dinner favorite worldwide. Juicy chicken breasts are stuffed with ham and Swiss cheese, coated in breadcrumbs, and baked or fried to golden perfection. It’s elegant enough for special occasions but simple enough to enjoy any night of the week.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 slices Swiss cheese (or Gruyère)
- 4 slices ham
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups breadcrumbs (Panko or regular)
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 2 Tbsp olive oil or melted butter (for baking)
Optional Dijon Cream Sauce:
- 2 Tbsp butter
- 2 Tbsp flour
- 1 cup milk
- 1 Tbsp Dijon mustard
- ¼ cup grated Parmesan
- Salt & pepper to taste
Instructions
- Prepare the Chicken
Place each chicken breast between two sheets of plastic wrap and pound to about ½-inch thickness. - Fill and Roll
Lay a slice of ham and cheese on each breast. Roll tightly, tucking in the sides, and secure with toothpicks. - Coat
- Dredge each chicken roll in flour.
- Dip into beaten eggs.
- Coat with seasoned breadcrumbs (mixed with garlic powder, paprika, salt, and pepper).
- Cook
- Baking method (lighter): Place on a greased baking dish, drizzle with olive oil or melted butter, and bake at 375°F (190°C) for 25–30 minutes, until golden and cooked through.
- Frying method (crispy): Heat oil in a skillet and fry chicken rolls for 3–4 minutes per side, then finish in a 350°F oven for 15 minutes.
- Optional Sauce
In a small saucepan, melt butter, whisk in flour, and cook 1 minute. Slowly add milk, whisking until thick. Stir in Dijon mustard, Parmesan, salt, and pepper. Serve warm over chicken.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in the oven at 350°F until warmed through.
- Freeze uncooked, breaded chicken rolls (without sauce) for up to 2 months; bake from frozen, adding about 10 minutes to cooking time.