Classic Stuffed Chicken Cordon Bleu (Print Version)
# Ingredients:
→ Chicken and Filling
01 -
4 chicken breasts (6-8 ounces each)
02 -
8 ounces Swiss cheese, thinly sliced
03 -
8 ounces ham, thinly sliced
→ Breading Station
04 -
1/3 cup all-purpose flour
05 -
2 large eggs, lightly beaten
06 -
1¼ cups panko breadcrumbs
07 -
1 teaspoon salt, divided
08 -
1/2 teaspoon black pepper, divided
09 -
1/2 teaspoon garlic powder
10 -
1/2 teaspoon onion powder
11 -
Vegetable oil for frying
→ Cheesy Dijon Sauce
12 -
1½ tablespoons unsalted butter
13 -
1½ tablespoons all-purpose flour
14 -
1 cup milk, warmed
15 -
1 teaspoon Dijon mustard
16 -
1/4 teaspoon garlic powder
17 -
1/4 teaspoon onion powder
18 -
1/4 teaspoon salt
19 -
1/8 teaspoon black pepper
20 -
3/4 cup shredded Gruyere cheese
21 -
1/4 cup grated Parmesan cheese
# Instructions:
01 -
Pound chicken breasts between plastic wrap to 1/4-inch thickness. Season with salt and pepper. Layer with Swiss cheese and ham, roll tightly, wrap in plastic, and chill for 30-60 minutes.
02 -
Place flour, beaten eggs, and seasoned panko in separate bowls. Preheat oven to 350°F and line a baking sheet with foil.
03 -
Coat each roll in flour, then egg, then panko. Fry in 350°F oil until golden brown all around, about 5 minutes.
04 -
Transfer to baking sheet and bake 15-20 minutes until internal temperature reaches 165°F.
05 -
Make roux with butter and flour, add milk and seasonings. Simmer and stir in cheeses until smooth. Serve over chicken.
# Notes:
01 -
Can be prepped ahead and stored in fridge
02 -
For healthier version, bake instead of fry
03 -
Ensure even thickness when pounding for best results