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Crispy Creamy Chicken Cordon Bleu

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Indulge in a luxurious meal with this Crispy Creamy Chicken Cordon Bleu. Tender chicken breasts stuffed with Swiss cheese and ham, breaded and fried to golden perfection, and drizzled with a velvety creamy Dijon sauce. A French-inspired dish that’s perfect for family dinners, date nights, or any special occasion, this recipe is surprisingly easy to make and will impress anyone at the table.

  • Author: Tina
  • Prep Time: 35 minutes
  • Cook Time: Time: 30 minutes
  • Total Time: 65 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Fried (with optional baking)
  • Cuisine: French-Inspired
  • Diet: Gluten Free

Ingredients

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

Instructions

Season the Chicken: Coat the chicken breasts evenly with salt, pepper, garlic powder, and onion powder. Ensure all surfaces of the chicken are well-seasoned.

Pound the Chicken: Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness of about 1 cm using a meat mallet or rolling pin. This ensures even cooking.

Stuff and Roll the Chicken: Remove the top sheet of plastic wrap. Layer 2 slices of Swiss cheese, followed by 2 slices of ham. Add another layer of Swiss cheese and ham. Roll the chicken tightly using the plastic wrap to form a uniform log.

Chill the Chicken: Wrap each chicken roll tightly in plastic wrap, twisting the ends to seal, then refrigerate for 30 minutes to set.

Prepare for Frying: Heat 5 cm of oil in a deep pan to 170°C (340°F).

Bread the Chicken: Dredge each chilled chicken roll in flour, dip in beaten egg, then coat in panko breadcrumbs, ensuring complete and even coverage.

Fry the Chicken: Fry the breaded chicken rolls in the hot oil, cooking for about 5 minutes per side until golden brown. If the internal temperature has not reached 75°C (165°F), transfer the rolls to a baking tray and bake at 170°C (340°F) until fully cooked.

Make the Creamy Dijon Sauce: In a medium saucepan over medium heat, melt butter and sauté minced garlic until fragrant. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in the milk until smooth, then simmer until the sauce thickens.

Finish the Sauce: Stir in Dijon mustard and Parmesan cheese, whisking until smooth and melted. Season with salt and pepper to taste, then remove from heat.

Serve: Slice the cooked chicken rolls and arrange them on serving plates. Generously drizzle with the creamy Dijon sauce before serving.

Notes

Cheese Variations: Gruyère, mozzarella, or cheddar can be used in place of Swiss cheese for a different flavor profile.

Ham Alternatives: If you prefer, you can use turkey or prosciutto for a lighter or more flavorful alternative to ham.

Baking Option: For a healthier twist, bake the breaded chicken at 180°C (350°F) for 25-30 minutes until golden brown and the internal temperature reaches 75°C (165°F).

Make-Ahead: Prepare the chicken rolls up to the point of frying, then refrigerate them for a few hours to allow flavors to meld before frying.

Spicy Kick: Add a little cayenne pepper or chili powder to the breading or the sauce for an extra kick of spice.