Description
Chicken Cordon Bleu with Swiss Cheese Sauce
Indulge in the classic flavors of French cuisine with this comforting Chicken Cordon Bleu. Stuffed with savory ham and Swiss cheese, this crispy, breaded chicken is topped with a luxurious Swiss cheese sauce. Perfect for a cozy night in or a special dinner, each bite is rich, creamy, and simply irresistible. This dish pairs beautifully with steamed vegetables or a fresh salad, making it a complete meal that’s sure to impress everyone at the table.
4 boneless, skinless chicken breasts
4 slices Swiss cheese
4 slices ham
1 cup all-purpose flour
2 large eggs
1 cup breadcrumbs
Salt & pepper, to taste
1/4 cup vegetable oil
For the Swiss Cheese Sauce:
1 cup heavy cream
1 cup shredded Swiss cheese
1 tbsp butter
1 tbsp all-purpose flour
1/2 tsp garlic powder
Salt & pepper, to taste
Directions:
1. Preheat oven to 375°F (190°C). Grease baking dish.
2. Pound chicken to even thickness, season, and roll with cheese & ham.
3. Coat with flour, egg, & breadcrumbs. Fry in skillet, then bake 20-25 mins.
4. Make sauce by melting butter, adding flour, then whisking in cream & cheese.
Prep Time: 50 mins
Kcal: 580 per serving
Step-by-Step Guide
1. Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound to an even 1/4-inch thickness. Season both sides with salt and pepper.
2. Assemble: Lay one slice of Swiss cheese and one slice of ham on each pounded breast. Tightly roll up the chicken from the short end, tucking in the filling. Secure with toothpicks.
3. Bread the Rolls: Set up three shallow dishes. Place flour in the first. Whisk eggs in the second. Place breadcrumbs in the third. Dredge each roll in flour, dip in egg, then coat thoroughly in breadcrumbs.
4. Pan-Sear: Heat vegetable oil in a large oven-safe skillet over medium-high heat. Sear the chicken rolls until golden brown on all sides, about 2-3 minutes per side.
5. Bake: Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the internal temperature reaches 165°F.
6. Make the Sauce: While chicken bakes, melt butter in a saucepan over medium heat. Whisk in 1 tbsp flour and cook for 1 minute. Gradually whisk in heavy cream until smooth. Stir in garlic powder, salt, and pepper. Simmer until slightly thickened. Remove from heat and stir in shredded Swiss cheese until melted and smooth.
Serving Suggestions
Serve the baked chicken cordon bleu immediately, generously drizzled with the warm Swiss cheese sauce. For a balanced plate, pair with steamed green beans, roasted asparagus, or a simple garden salad with a light vinaigrette. Buttered egg noodles or creamy mashed potatoes are excellent choices for soaking up the extra sauce.
How-to Summary
Pound chicken breasts thin, then layer with ham and Swiss cheese. Roll tightly, secure, and bread using a standard flour, egg, and breadcrumb coating. Pan-sear to create a golden crust, then finish baking in the oven. Prepare the cheese sauce separately by making a roux with butter and flour, then whisking in cream and cheese.
Frequently Asked Questions
Can I prepare Chicken Cordon Bleu ahead of time? Yes, you can assemble and bread the chicken rolls up to a day in advance. Store them covered in the refrigerator. Let them sit at room temperature for 15 minutes before searing and baking.
What can I use instead of Swiss cheese? Gruyère is a classic alternative with excellent melting qualities. For a milder flavor, try provolone or mozzarella.
How do I prevent the cheese from leaking out? Ensure the chicken is rolled tightly and securely fastened with toothpicks. A proper sear creates a seal. Also, avoid overstuffing and use cheese that isn’t overly wet.
Can I make this without frying? For a lighter version, you can skip the pan-searing. Place the breaded rolls on a parchment-lined baking sheet, spray lightly with oil, and bake for 30-35 minutes.
How should I store leftovers? Store cooled chicken and sauce separately in airtight containers in the fridge for up to 3 days. Reheat gently in the oven covered with foil to maintain crispiness.
Common Mistakes to Avoid
- Pounding the chicken too thin, which can cause tearing.
- Not securing the roll properly with toothpicks, leading to filling spillage.
- Adding cheese to the sauce while it’s boiling, which can cause it to become grainy. Always remove the sauce from heat first.
- Overcrowding the skillet when searing, which steams the chicken instead of creating a crisp crust.
- Skipping the resting time after baking; let the chicken rest for 5 minutes before slicing to retain juices.
Conclusion
This Chicken Cordon Bleu with Swiss Cheese Sauce transforms classic restaurant fare into an achievable home-cooked masterpiece. The process of pounding, stuffing, and breading is well worth the effort, resulting in a stunning centerpiece with a delightful contrast of crispy exterior, tender chicken, and a molten, savory core. Topped with the rich, creamy sauce, it’s a guaranteed crowd-pleaser that turns any dinner into a special occasion.