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Creamy Chicken Cordon Bleu
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Creamy Chicken Cordon Bleu

Chicken Cordon Bleu is a timeless dish featuring tender chicken breasts stuffed with savory ham and melted Swiss cheese, coated in crispy breadcrumbs, and topped with a rich, creamy Dijon sauce. This elegant meal is perfect for special occasions or an impressive homemade dinner.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: French-American
Servings: 4

Ingredients

For the Chicken:

  • 4 boneless skinless chicken breasts
  • Salt to taste
  • Pepper to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 16 slices Swiss cheese
  • ½ lb ham thinly sliced
  • Peanut oil or vegetable oil for frying
  • 1 cup all-purpose flour 125 g
  • 4 eggs beaten
  • 2 cups panko bread crumbs 100 g

For the Creamy Dijon Sauce:

  • 3 tablespoons butter
  • 2 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 2 cups milk 480 mL
  • ¼ cup Dijon mustard 60 g
  • 1 cup shredded Parmesan cheese 100 g
  • Salt to taste
  • Pepper to taste

Instructions

Prepare the Chicken:

  • Season the chicken with salt, pepper, garlic powder, and onion powder.
  • Place a chicken breast between two sheets of plastic wrap and pound to ½ inch (1 cm) thickness using a meat mallet.

Assemble the Rolls:

  • Remove plastic wrap and layer 2 slices of Swiss cheese and 2 slices of ham on each chicken breast.
  • Roll the chicken tightly and wrap in plastic wrap, twisting the ends to secure.
  • Repeat with the remaining chicken and refrigerate for 30 minutes.

Bread the Chicken:

  • Preheat a pan with 2 inches (5 cm) of oil to 325°F (170°C).
  • Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
  • Dredge each chicken roll in flour, then egg, then breadcrumbs, ensuring an even coating.

Cook the Chicken:

  • Fry for about 5 minutes per side until golden brown.
  • If needed, transfer to a baking sheet and bake at 325°F (170°C) until the internal temperature reaches 165°F (75°C).

Make the Dijon Sauce:

  • In a saucepan over medium heat, melt butter and sauté garlic.
  • Whisk in flour and cook for 1 minute.
  • Gradually add milk, whisking constantly until thickened.
  • Stir in Dijon mustard, Parmesan cheese, salt, and pepper. Remove from heat.

Serve & Enjoy:

  • Slice the chicken rolls and drizzle with the Dijon sauce.
  • Serve with a green salad, fresh vegetables, or mashed potatoes.

Notes

Baking Option: Instead of frying, bake at 375°F (190°C) for 30-35 minutes.
Cheese Swaps: Use Gruyère or mozzarella for a different twist.
Make Ahead: Assemble and refrigerate the rolls a day in advance.
Storage: Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.