Stuffed Chicken Cordon Bleu (Printable Version)
Crispy chicken stuffed with ham and Swiss, paired with cheesy Dijon sauce that's rich and smooth.
# What You'll Need:
→ Stuffing and Chicken
01 -
4 boneless chicken breasts (6-8 oz each)
02 -
8 oz ham, thinly sliced
03 -
8 oz Swiss cheese, thin-sliced
→ Coating Station
04 -
1¼ cups panko crumbs
05 -
1/3 cup plain flour
06 -
2 eggs, whisked lightly
07 -
1 teaspoon salt, split
08 -
1/2 teaspoon onion powder
09 -
1/2 teaspoon garlic powder
10 -
Vegetable oil for frying
11 -
1/2 teaspoon pepper, split
→ Dijon Cheese Sauce
12 -
1 tablespoon unsalted butter
13 -
1/8 teaspoon black pepper
14 -
1 teaspoon Dijon mustard
15 -
1½ tablespoons flour
16 -
1/4 teaspoon onion powder
17 -
1/4 teaspoon garlic powder
18 -
1/4 teaspoon salt
19 -
1 cup warmed milk
20 -
1/4 cup Parmesan, shredded
21 -
3/4 cup Gruyere cheese, grated
# Steps to Follow:
01 -
Wrap each chicken breast in plastic, smash to 1/4-inch thickness, and season it. Lay down ham and Swiss cheese, roll it snug, cover in plastic, and chill for 30-60 minutes.
02 -
Take three bowls and arrange flour, whisked eggs, and panko breadcrumbs with seasonings into separate dishes. Heat oven to 350°F and line a baking tray with foil.
03 -
Dunk rolls in flour, then coat with egg, and finish with panko breadcrumbs. Deep-fry in 350°F hot oil for around 5 minutes, flipping to brown all over.
04 -
Pop the fried rolls onto the foil-lined tray. Bake in the oven for 15-20 minutes, making sure they hit 165°F inside.
05 -
Cook butter and flour together, pour in milk, and mix it up with the spices. Simmer till thick, then stir in Parmesan and Gruyere until smooth. Spoon the sauce over the rolls before serving.
# Additional Notes:
01 -
You can assemble earlier and chill in the fridge
02 -
To cut calories, bake instead of frying
03 -
Pound chicken evenly for better rolling