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Benjamin

Best Chicken Cordon Bleu – Easy & Flavorful

Crispy, cheesy, and filled with savory goodness, Chicken Cordon Bleu is a classic dish that never goes out of style. Juicy chicken breasts are stuffed with thinly sliced ham and Swiss cheese, coated with crispy panko bread crumbs, and fried to golden perfection. Served with a rich, creamy Dijon cheese sauce, this dish is perfect for family dinners, special occasions, or whenever you crave a meal that's both elegant and comforting.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: European
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • 4 boneless skinless chicken breasts (6-8 ounces each)
  • 1 teaspoon salt divided
  • ½ teaspoon freshly ground black pepper divided
  • 8 ounces Swiss cheese thinly sliced
  • 8 ounces ham thinly sliced
  • ⅓ cup all-purpose flour
  • 2 large eggs lightly beaten
  • 1¼ cups panko bread crumbs
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Vegetable oil for shallow frying
  • Minced fresh parsley optional, for garnish
For the Cheesy Dijon Sauce:
  • 1½ tablespoons unsalted butter
  • 1½ tablespoons all-purpose flour
  • 1 cup milk warmed
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper

Method
 

Prepare the Chicken:
  1. Place each chicken breast between two sheets of plastic wrap or parchment paper.
  2. Use a meat mallet or rolling pin to pound the chicken until it’s about ¼-inch thick.
2. Add the Filling:
  1. Season both sides of the chicken breasts with salt and pepper.
  2. Lay 2 slices of ham and 2 slices of Swiss cheese on top of each chicken breast, leaving a small border around the edges.
3. Roll and Secure:
  1. Starting at one end, tightly roll up each chicken breast, enclosing the ham and cheese.
  2. Secure the rolls with toothpicks to hold them together during frying.
4. Bread the Chicken:
    Set up a breading station:
    1. Dish 1: Add the all-purpose flour.
    2. Dish 2: Add the lightly beaten eggs.
    3. Dish 3: Combine panko bread crumbs with garlic powder and onion powder.
    4. Dredge each chicken roll in flour, then dip into the eggs, and finally coat in the panko bread crumbs.
    5. Fry the Chicken:
    1. Heat about ½ inch of vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C).
    2. Fry the chicken rolls for 3-4 minutes per side, or until golden brown.
    3. Transfer to a paper towel-lined plate to drain excess oil.
    6. Finish in the Oven:
    1. Preheat the oven to 375°F (190°C).
    2. Place the fried chicken rolls on a baking sheet and bake for 10-15 minutes, or until the internal temperature reaches 165°F (74°C).
    7. Make the Cheesy Dijon Sauce:
    1. Melt butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute.
    2. Gradually whisk in the warmed milk, stirring until thickened.
    3. Add Dijon mustard, garlic powder, onion powder, salt, and pepper. Stir until smooth and creamy.
    8. Serve:
    1. Remove the toothpicks from the chicken rolls.
    2. Slice into rounds or serve whole. Drizzle with the cheesy Dijon sauce and garnish with fresh parsley.

    Notes

    • Secure Tightly: Use toothpicks to ensure the chicken rolls stay intact while frying.
    • Cheese Alternatives: Gruyère or mozzarella can be substituted for Swiss cheese.
    • Healthier Option: Skip the frying and bake the breaded chicken at 400°F for 25-30 minutes, flipping halfway through.
    • Make Ahead: Assemble the chicken rolls up to a day in advance and refrigerate until ready to cook.
    • Reheating Tip: Reheat leftovers in the oven at 350°F to maintain crispiness.

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