Creamy Chicken Cordon Bleu (Print-Friendly Format)
Chicken, ham, and Swiss cheese rolled together, breaded, and covered with creamy Dijon sauce. Crisp, rich, and satisfying.
# Required Ingredients:
→ Chicken and Filling
01 -
4 boneless, skinless chicken breasts
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
1 tablespoon garlic powder
05 -
1 tablespoon onion powder
06 -
16 slices Swiss cheese
07 -
225 grams ham, thinly sliced
→ Breading and Frying
08 -
Peanut oil or vegetable oil, for frying
09 -
125 grams all-purpose flour
10 -
4 eggs, beaten
11 -
100 grams panko bread crumbs
→ Creamy Dijon Sauce
12 -
3 tablespoons unsalted butter
13 -
2 garlic cloves, minced
14 -
3 tablespoons all-purpose flour
15 -
480 millilitres milk
16 -
60 grams Dijon mustard
17 -
100 grams Parmesan cheese, shredded
18 -
Salt, to taste
19 -
Black pepper, to taste
# How to Make It:
01 -
Evenly sprinkle chicken breasts with salt, black pepper, garlic powder, and onion powder, ensuring all surfaces are coated.
02 -
Place each chicken breast between two sheets of plastic wrap and pound to approximately 1 centimetre thickness using a meat mallet or rolling pin.
03 -
Remove the top layer of plastic wrap, layer 2 slices of Swiss cheese followed by 2 slices of ham over the chicken, then repeat with another layer of cheese and ham. Roll the chicken tightly, securing with plastic wrap and twisting the ends to firm up the roll.
04 -
Place the wrapped chicken rolls in the refrigerator for 30 minutes to set and maintain their shape.
05 -
Preheat a tall-sided pan with 5 centimetres of oil to 170°C.
06 -
Prepare three wide dishes: one with flour, one with beaten eggs, and one with panko bread crumbs. Dredge each chilled chicken roll first in flour, then egg, then bread crumbs, ensuring an even coating.
07 -
Place the breaded chicken rolls into the hot oil and cook for about 5 minutes per side until the exterior is uniformly golden brown.
08 -
If the interior temperature has not reached 75°C after frying, transfer the chicken rolls to a wire rack over a baking tray and finish cooking in a 170°C oven until fully cooked.
09 -
In a 1.5-litre saucepan over medium heat, melt butter and sauté the minced garlic until soft. Add flour and whisk for 1 minute, then gradually pour in milk, whisking constantly until smooth and thickened. Stir in Dijon mustard, Parmesan cheese, salt, and pepper. Remove from heat when sauce reaches desired consistency.
10 -
Slice the cooked chicken rolls and serve with the warm creamy Dijon sauce drizzled over the top.
# Additional Information:
01 -
Assemble the chicken rolls a day in advance for convenience and refrigerate until cooking. Substitute turkey or different cheeses such as Gruyère for variation. Use a meat thermometer to ensure the chicken reaches 75°C internally for safe consumption.