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Crispy Chicken Cordon Bleu Recipe with Creamy Sauce

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A golden, crispy chicken breast wrapped around ham and melted Swiss cheese, served with a luscious creamy sauce. This easy and foolproof recipe is perfect for family dinners or special occasions.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each), pounded thin
  • 4 slices Swiss cheese (Emmi or Jarlsberg recommended)
  • 4 slices smoked ham (about 2 oz / 60g per slice)
  • 1 cup all-purpose flour (120g)
  • 2 large eggs, beaten (room temperature)
  • 1 ½ cups panko breadcrumbs (150g)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil or canola oil, for frying
  • 2 tablespoons unsalted butter (28g)
  • 2 tablespoons all-purpose flour (16g)
  • 1 ½ cups whole milk (360ml), warmed
  • 1 teaspoon Dijon mustard
  • ½ cup grated Parmesan cheese (50g)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • Salt and pepper, to taste

Instructions

  1. Place each chicken breast between two pieces of plastic wrap or in a resealable bag. Gently pound with a meat mallet or rolling pin until about ¼ inch (6 mm) thick. (About 5 minutes)
  2. Lay each pounded chicken breast flat on a clean surface. Place one slice of ham and one slice of Swiss cheese on top, leaving a small border around the edges. Carefully roll the chicken breast tightly around the filling, tucking in the sides to seal as you go. Secure with toothpicks if needed. (About 10 minutes)
  3. In three shallow bowls, place the flour seasoned with a pinch of salt and pepper; in the second, beat the eggs; and in the third, combine panko breadcrumbs, garlic powder, onion powder, salt, and pepper.
  4. Dredge each rolled chicken piece first in the flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with the seasoned panko breadcrumbs. Press the breadcrumbs gently to stick well. (About 10 minutes)
  5. Heat about ½ inch (1.3 cm) of oil in a large skillet over medium heat until shimmering (around 350°F / 175°C). Carefully place chicken rolls in the oil, cooking for about 4-5 minutes per side or until golden brown and crispy. Use a meat thermometer to check for an internal temperature of 165°F (74°C). Remove and drain on paper towels. (About 15 minutes)
  6. In a small saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbly and golden (roux). Gradually whisk in the warm milk, stirring constantly to avoid lumps. Cook until thickened, about 5 minutes. Stir in Dijon mustard, Parmesan cheese, and thyme. Season with salt and pepper to taste. (About 10 minutes)
  7. Remove toothpicks from chicken, slice on a diagonal if desired, and generously spoon the creamy sauce over the top. Serve immediately for best crispiness.

Notes

To keep chicken warm without losing crispiness, place on a wire rack over a baking sheet in a 200°F (95°C) oven while preparing sauce. Maintain oil temperature carefully to avoid burning or soggy coating. Press breadcrumbs firmly for extra crunch. For gluten-free or dairy-free options, substitute almond flour and gluten-free breadcrumbs, and use plant-based cheese and milk alternatives.

Nutrition

Keywords: chicken cordon bleu, crispy chicken, creamy sauce, easy dinner, comfort food, family recipe, fried chicken, cheesy chicken

Find it online: https://blixfood.com/crispy-chicken-cordon-bleu-recipe-with-creamy-sauce-easy-step-by-step-guide/