Chicken Cordon Bleu is a timeless classic that combines tender chicken, savory ham, and gooey melted Swiss cheese, all wrapped in a crispy breadcrumb coating. This version takes it to the next level with a rich and velvety creamy Dijon sauce, perfect for adding that extra touch of indulgence. Whether you’re cooking for a special occasion or just want to treat yourself to a restaurant-quality meal at home, this recipe is sure to impress.
Ingredients:
For the Chicken Cordon Bleu:
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Pepper, to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 16 slices Swiss cheese
- ½ lb ham, thinly sliced
- Peanut oil or vegetable oil, for frying
- 1 cup (125 g) all-purpose flour
- 4 eggs, beaten
- 2 cups (100 grams) of crispy panko breadcrumbs.
For the Creamy Dijon Sauce:
- 3 tablespoons butter
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups (480 mL) milk
- ¼ cup (60 g) Dijon mustard
- 1 cup (100 g) shredded Parmesan cheese
- Salt, to taste
- Pepper, to taste
Instructions:
1. Prepare the Chicken:
- Preheat your oven to 350°F (175°C).
- Place each chicken breast between two pieces of plastic wrap and pound it with a meat mallet or rolling pin until it’s about ¼-inch thick.
- Season both sides of each chicken breast with salt, pepper, garlic powder, and onion powder.
2. Assemble the Chicken Cordon Bleu:
- Lay 4 slices of Swiss cheese and a few slices of ham on top of each chicken breast.
- Roll the chicken tightly around the cheese and ham, tucking in the sides as you go, and secure with toothpicks or kitchen twine to hold the shape.
3. Bread the Chicken:
- Set up three separate bowls: one with flour, one with beaten eggs, and one with panko bread crumbs.
- Dredge each rolled chicken breast first in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat with the panko bread crumbs, pressing lightly to ensure they adhere.
4. Fry the Chicken:
- In a large skillet, heat enough peanut or vegetable oil over medium-high heat to cover the bottom of the pan.
- Fry each chicken roll for 3-4 minutes on each side, or until golden brown.
- You may need to fry in batches depending on the size of your skillet.
- Transfer the fried chicken to a baking dish and bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
5. Make the Creamy Dijon Sauce:
- As the chicken bakes, heat a medium saucepan over medium heat and melt the butter.
- Incorporate the minced garlic and sauté for approximately 1 minute, or until it becomes aromatic.
- Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Slowly whisk in the milk, stirring until the sauce thickens, about 5-7 minutes.
- Add the Dijon mustard and Parmesan cheese, stirring until the cheese melts and the sauce is smooth.
6. Serve:
- Take the chicken out of the oven and allow it to sit for 5 minutes to rest before cutting into slices.
- Drizzle the creamy Dijon sauce over the chicken and serve with your favorite side dishes such as roasted vegetables, mashed potatoes, or a fresh salad.
Conclusion:
This Classic Chicken Cordon Bleu with a Creamy Dijon Sauce is a perfect blend of textures and flavors. The crispy breadcrumb coating gives way to tender chicken, savory ham, and melted Swiss cheese, all elevated by the rich, tangy Dijon sauce. It’s an elegant dish that’s easier to make than it seems, making it ideal for both special occasions and weeknight dinners.
Traditional Chicken Cordon Bleu Served with Rich Dijon Cream Sauce
Chicken breasts stuffed with Swiss cheese and ham,coated in crispy breadcrumbs, and topped with a creamy Dijon sauce. This recipebrings a restaurant-quality meal to your kitchen with ease.
Ingredients
For the Chicken Cordon Bleu:
- 4 boneless skinless chicken breasts
- Salt to taste
- Pepper to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 16 slices Swiss cheese
- ½ lb ham thinly sliced
- Peanut oil or vegetable oil for frying
- 1 cup 125 g all-purpose flour
- 4 eggs beaten
- 2 cups 100 grams of crispy panko breadcrumbs.
For the Creamy Dijon Sauce:
- 3 tablespoons butter
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups 480 mL milk
- ¼ cup 60 g Dijon mustard
- 1 cup 100 g shredded Parmesan cheese
- Salt to taste
- Pepper to taste
Instructions
Prepare the Chicken:
- Preheat your oven to 350°F (175°C).
- Place each chicken breast between two pieces of plastic wrap and pound it with a meat mallet or rolling pin until it’s about ¼-inch thick.
- Season both sides of each chicken breast with salt, pepper, garlic powder, and onion powder.
Assemble the Chicken Cordon Bleu:
- Lay 4 slices of Swiss cheese and a few slices of ham on top of each chicken breast.
- Roll the chicken tightly around the cheese and ham, tucking in the sides as you go, and secure with toothpicks or kitchen twine to hold the shape.
Bread the Chicken:
- Set up three separate bowls: one with flour, one with beaten eggs, and one with panko bread crumbs.
- Dredge each rolled chicken breast first in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat with the panko bread crumbs, pressing lightly to ensure they adhere.
Fry the Chicken:
- In a large skillet, heat enough peanut or vegetable oil over medium-high heat to cover the bottom of the pan.
- Fry each chicken roll for 3-4 minutes on each side, or until golden brown.
- You may need to fry in batches depending on the size of your skillet.
- Transfer the fried chicken to a baking dish and bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
Make the Creamy Dijon Sauce:
- As the chicken bakes, heat a medium saucepan over medium heat and melt the butter.
- Incorporate the minced garlic and sauté for approximately 1 minute, or until it becomes aromatic.
- Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Slowly whisk in the milk, stirring until the sauce thickens, about 5-7 minutes.
- Add the Dijon mustard and Parmesan cheese, stirring until the cheese melts and the sauce is smooth.
Serve:
- Take the chicken out of the oven and allow it to sit for 5 minutes to rest before cutting into slices.
- Drizzle the creamy Dijon sauce over the chicken and serve with your favorite side dishes such as roasted vegetables, mashed potatoes, or a fresh salad.