Description
Chicken Cordon Bleu with Creamy Cheese Sauce
Golden-crispy chicken rolls stuffed with ham and Swiss cheese, topped with a luscious cheese sauce for the ultimate comfort food!
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
4 slices of ham
4 slices of Swiss cheese
Salt and pepper to taste
1/2 cup all-purpose flour
2 large eggs (beaten)
1 cup breadcrumbs
1/4 cup vegetable oil (for frying)
For the Cheese Sauce:
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup milk
1/2 cup grated Swiss cheese
Salt and pepper to taste
For Garnish:
Chopped fresh parsley
Instructions
Prepare the Chicken Rolls:
Flatten each chicken breast
to about 1/4-inch thickness. Season with salt and pepper.
Place a slice of ham
and Swiss cheese
on each breast, then roll tightly and secure with toothpicks.
Bread the Chicken:
Dredge each chicken roll in flour
, dip in beaten eggs
, and coat with breadcrumbs
.
Cook the Chicken:
Heat vegetable oil
in a skillet over medium heat. Fry the chicken rolls until golden brown and cooked through (about 4-5 minutes per side). Place on a paper towel-lined plate to drain excess oil.
Make the Cheese Sauce:
In a small saucepan, melt butter
over medium heat. Stir in flour
and cook for 1 minute. Gradually whisk in milk
until smooth and thickened.
Add grated Swiss cheese
and stir until melted. Season with salt and pepper.
Assemble the Dish:
Place the chicken rolls on a plate and drizzle generously with the cheese sauce.
Garnish and Serve:
Sprinkle with chopped parsley
and serve hot.
This Chicken Cordon Bleu with Creamy Cheese Sauce is the perfect balance of crispy, cheesy, and savory.
Enjoy every bite!
Step-by-Step Guide
1. Prep the Chicken: Place a chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound evenly to a 1/4-inch thickness. Repeat for all breasts.
2. Stuff & Roll: Lay a slice of ham and a slice of Swiss cheese on each pounded breast. Tuck in any overhang. Starting from the smaller end, roll the chicken tightly around the filling.
3. Secure: Insert 2-3 toothpicks through the seam and ends of each roll to hold its shape during cooking. Season the outside lightly with salt and pepper.
4. Breading Station: Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each roll in flour (shake off excess), dip fully in egg, then roll in breadcrumbs, pressing gently to adhere.
5. Pan-Fry: In a large skillet, heat oil over medium heat. Carefully add chicken rolls, seam-side down. Fry for 4-5 minutes per side, or until deep golden brown and the internal temperature reaches 165°F.
6. Rest & Sauce: Let chicken rest on a wire rack for 5 minutes after frying. Meanwhile, prepare the cheese sauce as instructed. Remove toothpicks before serving.
Serving Suggestions
This rich dish pairs beautifully with lighter, crisp sides to balance the meal. Serve alongside buttery garlic green beans, steamed asparagus, or a simple arugula salad with a lemon vinaigrette. For heartier appetites, creamy mashed potatoes, buttered egg noodles, or roasted baby potatoes make excellent bases to soak up the extra cheese sauce.
How-to Summary
Pound chicken breasts thin, layer with ham and Swiss cheese, then roll and secure. Coat in flour, egg, and breadcrumbs. Pan-fry until golden and cooked through. Prepare a simple cheese sauce by making a roux (butter and flour), whisking in milk, and melting in grated Swiss. Serve the sauce over the rested chicken, garnished with parsley.
Frequently Asked Questions
Can I bake this instead of frying? Yes. For a lighter version, place breaded rolls on a baking sheet, lightly spray with oil, and bake at 400°F for 25-30 minutes, flipping halfway, until internal temperature reaches 165°F.
Can I prepare Chicken Cordon Bleu ahead of time? 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 15 minutes before cooking.
What cheese can I substitute for Swiss? Gruyère is a classic alternative with a similar flavor profile. For a milder taste, try provolone or mozzarella. In the sauce, sharp white cheddar also works well.
How do I prevent the cheese from leaking out? Ensure the chicken is rolled tightly and secured well with toothpicks. Avoid overfilling, and make sure the cheese slice is fully covered by the ham and chicken before rolling.
How should I store leftovers? Store chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or a skillet to maintain crispiness; the microwave will make the coating soggy.
Common Mistakes to Avoid
- Pounding Chicken Unevenly: This leads to uneven cooking and difficult rolling. Aim for uniform thickness.
- Overfilling the Rolls: Using too much ham or cheese makes rolling difficult and increases leakage during cooking.
- Skipping the Toothpicks: This is the main cause of unrolled, messy chicken. Secure properly.
- Adding Cheese to a Boiling Sauce: When making the cheese sauce, remove the pan from heat before stirring in the grated cheese. High heat can cause the sauce to break and become grainy.
- Cutting Immediately After Frying: Let the chicken rest for 5 minutes. This allows the juices to redistribute, preventing a dry result and giving the molten cheese filling time to set slightly.
Conclusion
Mastering this Chicken Cordon Bleu recipe is about technique: careful pounding, tight rolling, and proper searing. While it requires a few steps, each is simple and leads to an impressively delicious result. The combination of crispy, juicy chicken, savory ham, melted cheese, and rich sauce is a timeless classic that is sure to become a favorite in your dinner rotation. With the provided tips and methods, you can confidently create a restaurant-quality dish that delights everyone at your table.