Chicken Cordon Bleu
User Reviews
4.5
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Prep Time
30 mins
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Cook Time
20 mins
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Chilling Time
1 hr
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Total Time
1 hr 50 mins
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Servings
4
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Calories
751 kcal
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Course
Main Course, Dinner
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Cuisine
French
Chicken Cordon Bleu
Description
This Chicken Cordon Bleu recipe starts with flattening boneless, skinless chicken breasts before layering with slices of ham and Swiss cheese. The breasts are tightly rolled, wrapped, and chilled to hold their shape during cooking. After being dredged in seasoned flour, egg wash, and breadcrumbs, the chicken is fried in hot oil until golden.
The frying process creates a crispy exterior that encases the melty cheese and savory ham inside. Accompanied by a creamy dijon sauce made with butter, flour, milk, mustard, and Parmesan, the dish offers a harmonious mix of textures and flavors.
If the chicken appears browned but not fully cooked through, finishing in the oven at 350°F for 5-10 minutes ensures the inside reaches a safe temperature. The recipe recommends storing leftover chicken and sauce separately for several days, reheating the chicken in the oven to preserve its crispness and thinning the sauce with milk if needed upon reheating.
Ingredients
- 4 chicken breast boneless and skinless
- 4 lices ham
- 4 lices swiss cheese
- ½ cup all-purpose flour all-purpose
- 2 egg beaten
- 1 cup breadcrumbs I used Panko
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- vegetable oil for frying
Creamy dijon sauce
- 2 tablespoon butter
- 2 tablespoon all-purpose flour all-purpose
- 1½ cups milk
- 3 tablespoon Dijon mustard
- ½ cup Parmesan Cheese shredded
- ¼ teaspoon salt or to taste
Instructions
- Flatten chicken breasts: Lay a chicken breast between 2 sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken until it's about ¼-inch thick. Repeat with remaining chicken breasts. Season each piece with salt and pepper on both sides.
- Roll: Lay a slice each of Swiss cheese and ham over one of the chicken breasts on a sheet of plastic wrap. You might need to use 2 slices of each depending on how big your cheese and ham slices are. Roll the chicken width-wise and wrap it tightly in the plastic wrap by rolling, then tying the ends together. Repeat with the remaining chicken breasts and allow them to chill in the freezer for 30 minutes to 1 hour.
- Dredge: Add the flour, eggs, and breadcrumbs to 3 separate shallow bowls. Season the flour and eggs with salt and pepper. Unwrap the chicken breasts and dredge them first in the flour, then eggs, and finally the breadcrumbs.
- Fry: Fill a deep skillet about 2-inch high with the vegetable oil. Heat to 325°F. Add the chicken breasts and cook for 5 minutes, flip, then cook for another 5 minutes or until the center reaches an internal temperature of 165°F.* Let the chicken rest for 5-10 minutes.
Sauce
- Start the sauce: Melt the butter in a saucepan over medium heat. Add the flour, whisk well, and cook for 1-2 minutes.
- Finish and serve: Pour the milk slowly, while whisking, until fully incorporated and smooth. Add the dijon and parmesan cheese. Bring the sauce to a bubble, while continuously whisking, until it has thickened. Taste for salt and season as necessary. Serve the chicken with a scoop of sauce.
Notes
- If the chicken is browned but not fully cooked, finish baking at 350°F for 5-10 minutes until the internal temperature reaches 165°F.
- Store cooked chicken cordon bleu in an airtight container in the fridge for 3-4 days; reheat in the oven at 325°F for 10-15 minutes to maintain crispness.
- The creamy dijon sauce lasts 4-5 days refrigerated; reheat gently on the stove or in the microwave, thinning with milk if the sauce thickens too much.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 751 kcal
% Daily Value*
| Serving | 1breast | |
| Calories | 751kcal | 38% |
| Carbohydrates | 41g | 14% |
| Protein | 51g | 102% |
| Fat | 42g | 65% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 220mg | 73% |
| Sodium | 1529mg | 64% |
| Potassium | 759mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 717IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 460mg | 46% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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