Description
Chicken Cordon Bleu Recipe
Ingredients:
4 chicken breasts, pounded thin
4 slices ham
4 slices Swiss cheese
1 cup breadcrumbs
1/2 cup flour
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
Creamy Dijon Sauce:
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
Salt and pepper to taste
Instructions:
Prepare the Chicken:
Pound the chicken breasts to an even thickness.
Season with salt and pepper.
Assemble:
Place a slice of ham and Swiss cheese on each chicken breast.
Roll tightly and secure with toothpicks.
Coat:
Dredge each roll in flour, dip in beaten eggs, and coat with breadcrumbs.
Cook:
Heat olive oil in a skillet over medium heat.
Brown the chicken on all sides, then transfer to a baking dish.
Bake at 375°F (190°C) for 20-25 minutes or until cooked through.
Make the Sauce:
In a saucepan, melt butter and whisk in flour.
Gradually add milk, stirring until thickened.
Mix in Dijon mustard, garlic powder, salt, and pepper.
Serve:
Drizzle the creamy Dijon sauce over the chicken.
Garnish with chopped parsley and serve hot.
Crispy, creamy, and irresistible!
#ChickenCordonBleu #ComfortFood #CheesyGoodness
Step-by-Step Guide
For perfect results, follow these detailed steps. First, place chicken breasts between two sheets of plastic wrap before pounding to an even 1/4-inch thickness—this prevents tearing. For assembly, lay the chicken flat, place ham and cheese at one end, leaving a small border. Roll tightly away from you, tucking in the sides as you go. Secure with 2-3 toothpicks. For the coating, use a standard breading station: one shallow dish with seasoned flour, one with beaten eggs, and one with breadcrumbs. Use one hand for dry ingredients and the other for wet to keep fingers clean. Press firmly in the breadcrumbs to ensure a complete, even coat.
Serving Suggestions
This rich dish pairs beautifully with lighter, vibrant sides. Serve alongside buttery garlic green beans, roasted asparagus, or a simple arugula salad with a lemon vinaigrette to cut through the richness. For starches, consider creamy mashed potatoes, buttered egg noodles, or wild rice pilaf. The creamy Dijon sauce can also be served on the side for dipping. A crisp white wine, like a Chardonnay or Sauvignon Blanc, complements the meal perfectly.
How-to Summary
Pound chicken thin, season, then layer with ham and Swiss cheese. Roll tightly and secure with toothpicks. Coat in flour, egg, then breadcrumbs. Pan-sear to golden brown, then finish baking in the oven until cooked through. Prepare a simple pan sauce by making a roux with butter and flour, whisking in milk until thickened, and finishing with Dijon mustard and seasonings.
Frequently Asked Questions
Can I prepare Chicken Cordon Bleu ahead of time? Yes, you can assemble and bread the rolls up to a day in advance. Store them covered in the refrigerator. Let them sit at room temperature for 20 minutes before cooking.
Can I use a different cheese? Absolutely. Gruyère is a classic alternative to Swiss, offering a nuttier flavor. Provolone or a mild cheddar also work well.
How do I know when the chicken is fully cooked? The safest method is to use a meat thermometer. Insert it into the thickest part of the roll; it should read 165°F (74°C). The juices should also run clear.
Can I bake it instead of pan-frying and baking? For a lighter version, you can bake entirely. Place breaded rolls on a parchment-lined baking sheet, spray lightly with oil, and bake at 375°F for 30-35 minutes, flipping halfway.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain crispiness. Avoid the microwave, which will make the coating soggy.
Common Mistakes to Avoid
- Not pounding the chicken thin enough: Thick chicken is difficult to roll and may not cook evenly.
- Overfilling the rolls: Using too much ham and cheese will cause filling to leak out during cooking.
- Skipping the toothpicks: Failing to secure the rolls properly will cause them to unravel.
- Crowding the pan when searing: This steams the chicken instead of creating a golden, crispy crust.
- Adding milk to the sauce too quickly: Pour the milk in a slow, steady stream while whisking constantly to prevent lumps.
Conclusion
Mastering this Chicken Cordon Bleu recipe brings a restaurant-quality classic to your home kitchen. The process of stuffing, rolling, and breading is a rewarding technique that yields impressive results. The contrast of the crispy exterior, juicy chicken, savory ham, melted cheese, and tangy Dijon sauce creates a symphony of textures and flavors. With careful preparation and by avoiding common pitfalls, you can create a show-stopping centerpiece for any special dinner. Enjoy the delicious payoff of this timeless comfort food.