Chicken Cordon Bleu Recipe

Are you craving a dish that’s both elegant and comforting? Chicken Cordon Bleu is the perfect choice, combining tender chicken, savory ham, and melted cheese in a crispy breadcrumb coating. It’s a meal that looks impressive but is surprisingly easy to make at home.

For many, cooking this classic French-inspired dish can feel intimidating. But with the right guidance, even novice cooks can create a delicious Chicken Cordon Bleu that rivals any restaurant. Imagine the satisfaction of serving a meal that’s not only visually stunning but also bursting with flavor.

Ready to impress your family and friends with this delightful dish? Let’s dive into the step-by-step process and make Chicken Cordon Bleu a staple in your kitchen!

Ingredients

To make Chicken Cordon Bleu, you’ll need:

• 4 boneless, skinless chicken breasts
• 4 slices of Swiss cheese
• 4 slices of ham
• 1 1/4 cups panko bread crumbs
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 2 tablespoons melted butter
• 1/3 cup all-purpose flour
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons Dijon mustard
• 2 tablespoons butter (for the sauce)
• 1 cup milk

Instructions

1. Prepare the Chicken

Start by preheating your oven to 375°F (190°C). While the oven heats up, let’s prepare the chicken breasts.

To do this, use a sharp knife to carefully butterfly each chicken breast. This means you’ll cut the chicken breast horizontally, stopping just before you reach the other side. This way, you can open the chicken breast like a book. Be sure not to cut all the way through!

Next, place each butterflied chicken breast between two sheets of parchment paper (or plastic wrap) and gently pound it with a meat mallet. The goal is to get the chicken to an even thickness of about 1/4 inch. This helps the chicken cook evenly and ensures that every bite is tender.

2. Add the Filling

Now comes the fun part—filling the chicken! Lay a slice of Swiss cheese on each chicken breast, followed by a slice of ham. If your chicken breasts are particularly large, you can add a bit more cheese or ham to cover the surface.

Once the filling is in place, carefully roll up each chicken breast, starting from one end and rolling tightly to enclose the cheese and ham. Use toothpicks to secure the rolls if needed. Just remember to remove them before serving!

3. Set Up the Dredging Station

To create that signature crispy coating, we’ll need to set up a dredging station. In one shallow dish, place the flour. In a second dish, beat the eggs. In a third dish, mix the panko bread crumbs with 1/2 teaspoon of salt, 1/4 teaspoon of cracked black pepper, and the melted butter. The butter will help the breadcrumbs turn golden and crispy in the oven.

4. Bread the Chicken

Now, it’s time to bread the chicken. Start by rolling each chicken roll in the flour, making sure it’s evenly coated. Then, dip it into the beaten eggs, allowing any excess to drip off. Finally, roll the chicken in the panko mixture, pressing down gently to ensure the breadcrumbs stick well.

Place the breaded chicken rolls on a rimmed baking sheet with a wire rack inside. The wire rack helps the chicken cook evenly and stay crispy on all sides.

5. Bake the Chicken

Bake the chicken in the preheated oven for 35 to 45 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C). The exact cooking time may vary depending on the size of your chicken breasts, so it’s a good idea to use a meat thermometer to check for doneness.

6. Make the Cream Sauce

While the chicken is baking, let’s make a delicious cream sauce to serve on top. In a small saucepan, melt 2 tablespoons of butter over medium heat. Once the butter is melted, whisk in 2 tablespoons of flour to create a roux. Cook the roux for about a minute, whisking constantly to avoid any lumps.

Slowly drizzle in the milk while continuing to whisk. As the sauce thickens, add 2 tablespoons of Dijon mustard and 1/4 cup of grated Parmesan cheese. Keep whisking until the sauce is smooth and creamy. If you prefer a thicker sauce, let it cook for a few more minutes until it reaches your desired consistency.

7. Serve and Enjoy

Once the chicken is done baking, remove it from the oven and let it rest for a few minutes. This helps the juices redistribute, making the chicken even more tender. Slice the chicken into rounds and serve it with a generous spoonful of the cream sauce on top.

Chicken Cordon Bleu pairs wonderfully with a side of roasted vegetables or a simple green salad. And there you have it—an elegant and delicious meal that’s sure to impress!

Tips for Success

• Use a sharp knife: A sharp knife is essential for butterflying the chicken breasts. It makes the process smoother and helps prevent any accidents in the kitchen.
• Don’t overfill: While it might be tempting to load up on the cheese and ham, be mindful not to overfill the chicken breasts. This will make them harder to roll and may cause the filling to leak out during baking.
• Secure with toothpicks: If you’re worried about the chicken rolls unraveling, use toothpicks to hold them together. Just be sure to remove them before serving.
• Check for doneness: The best way to ensure your chicken is fully cooked is to use a meat thermometer. Insert it into the thickest part of the chicken, and when it reads 165°F (74°C), you know it’s done.

Conclusion

Chicken Cordon Bleu is a dish that never fails to impress. With its crispy coating, gooey cheese, and savory ham, it’s a recipe that’s sure to become a family favorite. Plus, it’s easier to make than you might think! Whether you’re cooking for a special occasion or just want to treat yourself to a delicious meal, this Chicken Cordon Bleu recipe is a great choice.

Happy cooking!