Description
Chicken Cordon Bleu brings together succulent chicken, melty Swiss cheese, and savory ham in a crispy golden coating that makes dinner feel special. Stuffed, breaded, and baked to perfection, this classic dish delivers serious comfort right to your plate.
Ingredients
Scale
Main Ingredients:
- 4 boneless, skinless chicken breasts
- 16 slices Swiss cheese
- 225 g ham, thinly sliced
Breading Ingredients:
- 125 g all-purpose flour
- 4 eggs, beaten
- 100 g panko bread crumbs
- Peanut oil or vegetable oil, for frying
Seasoning and Sauce Ingredients:
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 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
- Butterfly each chicken breast by carefully slicing horizontally, creating a wide pocket without cutting through. Season both sides generously with 1 teaspoon salt, ½ teaspoon black pepper, 1 tablespoon garlic powder, and 1 tablespoon onion powder.
- Layer 4 slices of Swiss cheese and 56 grams of thinly sliced ham inside each chicken breast pocket. Press edges firmly to seal the filling completely.
- Set up three shallow dishes: first with 125 grams of flour, second with 4 beaten eggs, third with 100 grams panko bread crumbs. Dredge each stuffed chicken breast first in flour, then egg wash, then bread crumbs, ensuring complete coverage.
- Pour 2 cups peanut oil into a large skillet, heating to 350°F. Carefully lower breaded chicken breasts into hot oil, cooking 4-5 minutes per side until exterior turns deep golden brown and internal temperature reaches 165°F.
- For the sauce, melt 3 tablespoons butter in a saucepan over medium heat. Add 2 minced garlic cloves, cooking 30 seconds. Whisk in 3 tablespoons flour until smooth.
- Gradually pour 480 ml milk into the roux, stirring constantly. Add 60 grams Dijon mustard, 100 grams Parmesan cheese, ½ teaspoon salt, and ¼ teaspoon black pepper. Simmer 3-4 minutes until sauce thickens.
- Transfer crispy chicken to serving plates. Drizzle generously with warm Dijon sauce immediately before presenting.
Notes
- Check the chicken’s internal temperature reaches 165°F to ensure it’s safely cooked through.
- Pound the chicken breasts evenly before cutting the pocket to help them cook more uniformly and prevent tearing.
- Use a meat thermometer for precise doneness and to avoid overcooking the delicate chicken.
- For a gluten-free version, swap wheat flour and panko with almond flour and gluten-free breadcrumbs to maintain the crispy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Chicken
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 720 kcal
- Sugar: 4 g
- Sodium: 1100 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 55 g
- Cholesterol: 210 mg