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Crispy Creamy Chicken Cordon Bleu Recipe

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4.8 from 105 reviews

Crispy Creamy Chicken Cordon Bleu is a delicious twist on a classic French dish featuring tender chicken breasts layered with Swiss cheese and ham, breaded and fried until golden and crispy. Served with a rich and velvety Dijon-Parmesan creamy sauce, this recipe offers a perfect balance of textures and flavors that will impress family and guests alike.

Ingredients

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
  • 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

  1. Season the Chicken: Evenly coat chicken breasts with salt, black pepper, garlic powder, and onion powder, ensuring all surfaces are well seasoned for balanced flavor.
  2. Pound Chicken Thin: 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 to ensure uniform cooking.
  3. Layer Cheese and Ham: Remove the top plastic wrap sheet and layer 2 slices of Swiss cheese, followed by 2 slices of ham, then add another layer of Swiss cheese and ham. Carefully roll the chicken tightly using the plastic wrap to form a uniform log.
  4. Chill the Rolls: Wrap each chicken roll tightly in plastic wrap, twisting and tying the ends securely to seal. Refrigerate the assembled rolls for 30 minutes to help them set and hold their shape during cooking.
  5. Prepare for Frying: Heat 5 cm of peanut or vegetable oil in a tall-sided pan to 170°C, preparing for deep frying the breaded rolls to achieve a crispy exterior.
  6. Bread the 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, and finally coat completely with panko bread crumbs for an even crispy crust.
  7. Fry the Chicken Rolls: Fry the breaded rolls in hot oil, cooking each side for approximately 5 minutes or until golden brown. Use a thermometer to check internal temperature, ensuring it reaches 75°C for safe consumption.
  8. Finish Cooking if Needed: If the internal temperature is not reached after frying, transfer the rolls to a baking tray with a wire rack and bake in the oven at 170°C until fully cooked through.
  9. 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, then gradually whisk in milk until smooth. Simmer the mixture until thickened.
  10. Add Flavor to Sauce: Stir in Dijon mustard and shredded Parmesan cheese, seasoning with salt and pepper to taste. Continue stirring until the cheese is fully melted and sauce is smooth, then remove from heat.
  11. Serve: Slice the cooked chicken rolls and arrange onto serving plates. Generously drizzle with the warm creamy Dijon sauce before serving to enjoy a decadent meal.

Notes

  • Ensure chicken breasts are pounded evenly to promote uniform cooking and easy rolling.
  • Use a kitchen thermometer to confirm the chicken reaches a safe internal temperature of 75°C (165°F).
  • Chilling the rolled chicken helps maintain its shape during frying.
  • Panko breadcrumbs give extra crispiness compared to regular breadcrumbs.
  • You can substitute peanut oil with vegetable or canola oil for frying based on preference or dietary restrictions.
  • The creamy Dijon sauce can be prepared ahead and reheated gently before serving.

Find it online: https://oliviabakes.com/crispy-creamy-chicken-cordon-bleu-recipe/