Creamy Chicken Cordon Bleu
This homemade Chicken Cordon Bleu features juicy chicken breasts wrapped around layers of ham and melted Swiss cheese, coated in crunchy breadcrumbs, and served with a creamy Dijon sauce for an elegant yet easy dinner.
Servings: 4
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 16 slices Swiss cheese
- ½ lb thinly sliced ham
- 1 cup all-purpose flour
- 4 eggs beaten
- 2 cups panko breadcrumbs
- Peanut or vegetable oil for frying
For the Creamy Dijon Sauce:
- 3 tablespoons butter
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups milk
- ¼ cup Dijon mustard
- 1 cup Parmesan cheese shredded
- Salt and pepper to taste
Instructions
Prepare the Chicken:
- Season chicken breasts with salt, pepper, garlic powder, and onion powder.
- Flatten each chicken breast to ½ inch thickness using a meat mallet.
Assemble & Chill:
- Place 2 slices of Swiss cheese and 2 slices of ham on each piece of chicken.
- Roll tightly, wrap in plastic, and refrigerate for 30 minutes.
Bread the Chicken:
- Preheat oil in a pan to 325°F (170°C).
- Dredge each chicken roll in flour, then beaten egg, then breadcrumbs.
Cook:
- Fry each chicken roll for about 5 minutes per side until golden brown.
- If needed, bake at 325°F (170°C) until cooked through.
Make the Sauce:
- Melt butter in a saucepan, sauté garlic, and whisk in flour.
- Slowly add milk, whisking until thickened.
- Stir in Dijon mustard and Parmesan.
Serve:
- Slice chicken and drizzle with the creamy sauce. Enjoy!
Notes
Lighter Option: Bake instead of frying at 375°F for 30-35 minutes.
Cheese Variations: Gruyère or provolone make great alternatives.
Storage: Refrigerate for up to 3 days or freeze for up to 3 months.
Cheese Variations: Gruyère or provolone make great alternatives.
Storage: Refrigerate for up to 3 days or freeze for up to 3 months.