Description

This Crispy Creamy Chicken Cordon Bleu recipe features tender chicken breasts stuffed with Swiss cheese and ham, coated in a crunchy panko crust and fried to golden perfection. The dish is completed with a luscious creamy Dijon sauce made from butter, garlic, Dijon mustard, and Parmesan cheese. It’s an indulgent yet approachable main course perfect for a special dinner.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

Season Chicken: Evenly coat chicken breasts with salt, pepper, garlic powder, and onion powder, ensuring all surfaces are seasoned.
Pound Chicken Evenly: Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness of approximately 1 cm using a meat mallet, rolling pin, or heavy pan.
Assemble Rolls: Remove the top sheet of plastic wrap and layer 2 slices of Swiss cheese, followed by 2 slices of ham, then add another layer of Swiss cheese and ham. Roll the chicken tightly using the plastic wrap to form a uniform log.
Chill Rolls: Wrap each prepared chicken roll tightly in plastic wrap, twisting the ends to seal. Tie the ends securely. Refrigerate the assembled rolls for 30 minutes to set.
Heat Oil for Frying: Heat 5 cm of oil in a tall-sided pan to 170°C, preparing for deep frying.
Coat Rolls: Arrange flour, beaten eggs, and panko bread crumbs in separate shallow dishes. Dredge each chilled roll in flour, dip in beaten egg, then coat evenly with bread crumbs.
Fry Rolls: Fry the breaded rolls in hot oil, cooking each side for approximately 5 minutes or until golden brown. If the internal temperature has not reached 75°C, transfer rolls to a baking tray with a wire rack and finish baking in the oven at 170°C until fully cooked.
Prepare Creamy Dijon Sauce: In a medium saucepan over medium heat, melt butter and sauté minced garlic until softened. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk until smooth and simmer until thickened.
Finish Sauce: Add Dijon mustard and shredded Parmesan to the sauce, seasoning with salt and pepper to taste. Stir continuously until cheese is melted and sauce is smooth. Remove from heat.
Serve: Slice the cooked chicken rolls and arrange onto serving plates. Generously drizzle with warm Dijon sauce before serving.

Notes

For a crispier crust, ensure the chicken rolls are well-chilled before breading and frying.
You can substitute vegetable oil if peanut oil is unavailable for frying.
Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 75°C.
The sauce can be made ahead and gently reheated before serving.
Leftover rolls can be stored in the refrigerator for up to 2 days and reheated in the oven for best texture.

Nutrition

Serving Size: 1 serving
Calories: 650 kcal
Sugar: 4 g
Sodium: 900 mg
Fat: 40 g
Saturated Fat: 15 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 45 g
Cholesterol: 150 mg