Description
This crispy creamy chicken cordon bleu features tender chicken breasts rolled with Swiss cheese and ham, breaded to golden perfection, fried, and finished with a luscious creamy Dijon sauce enriched with Parmesan cheese. A perfect blend of crispy texture and rich flavors makes this dish a delightful main course for any occasion.
Ingredients
Scale
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 (approximately 5 cm depth)
- 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: Evenly coat chicken breasts with salt, black pepper, garlic powder, and onion powder, ensuring all surfaces are well-seasoned.
- Pound the Chicken: Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness of approximately 1 cm using a meat mallet, rolling pin, or heavy pan.
- Assemble the Rolls: Remove the top sheet of plastic wrap, then 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, forming a uniform log.
- Chill the Rolls: Wrap each prepared chicken roll tightly in plastic wrap, twisting and tying the ends securely. Repeat with remaining portions and refrigerate the assembled rolls for 30 minutes to set.
- Prepare for Frying: Heat approximately 5 cm of peanut or vegetable oil in a tall-sided pan to 170°C, suitable for deep frying.
- Bread the Chicken Rolls: Arrange flour, beaten eggs, and panko bread crumbs in separate shallow dishes. Dredge each chilled roll first in flour, then dip in beaten eggs, followed by coating with panko bread crumbs, ensuring even coverage.
- Fry the Rolls: Fry the breaded rolls in the hot oil, cooking each side for about 5 minutes or until golden brown. Check that the internal temperature reaches at least 75°C.
- Finish Cooking if Needed: If the chicken is not fully cooked after frying, transfer the rolls to a baking tray with a wire rack and bake in a preheated oven at 170°C until cooked through.
- Make the Creamy Dijon Sauce: In a medium saucepan over medium heat, melt butter and sauté minced garlic until softened. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk until smooth and simmer until thickened.
- Season the Sauce: Stir in Dijon mustard and shredded Parmesan cheese, seasoning with salt and black pepper to taste. Continue stirring until the cheese is fully melted and sauce is smooth. Remove from heat.
- Serve: Slice the cooked chicken rolls and arrange them on serving plates. Generously drizzle with warm creamy Dijon sauce before serving.
Notes
- For a crispier crust, ensure the chicken rolls are well chilled before breading and frying.
- Use a meat thermometer to check the internal temperature for safe cooking, aiming for 75°C (165°F).
- If you prefer a milder sauce, reduce the amount of Dijon mustard slightly.
- Substitute Swiss cheese with Gruyère or Emmental for different flavor variations.
- Vegetable oil can be used as an alternative to peanut oil for frying.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 45 g
- Cholesterol: 180 mg
