Stuffed Chicken Cordon Bleu (Print Version)
# Ingredients:
→ Chicken and Filling
01 -
8 ounces of ham, thinly sliced
02 -
8 ounces of Swiss cheese, sliced thin
03 -
4 chicken breasts (about 6-8 ounces each)
→ Breading Station
04 -
1/2 teaspoon of onion powder
05 -
1/3 cup of plain flour
06 -
1/2 teaspoon of garlic powder
07 -
2 large eggs, whisked lightly
08 -
1 teaspoon divided salt
09 -
1½ cups of panko breadcrumbs
10 -
1/2 teaspoon divided black pepper
11 -
Vegetable oil for frying
→ Cheesy Dijon Sauce
12 -
1/4 teaspoon of onion powder
13 -
1/8 teaspoon black pepper
14 -
1/4 teaspoon salt
15 -
1 cup of warm milk
16 -
1½ tablespoons of plain flour
17 -
1½ tablespoons butter, unsalted
18 -
1 teaspoon Dijon mustard
19 -
1/4 teaspoon garlic powder
20 -
1/4 cup Parmesan cheese, grated
21 -
3/4 cup shredded Gruyere cheese
# Instructions:
01 -
Use plastic wrap to pound chicken until it's 1/4-inch thin. Lightly season with salt and pepper. Stack ham and cheese on top, roll tightly, wrap it up, then refrigerate for 30 to 60 minutes.
02 -
Preheat oven to 350°F and put foil on a baking tray. Get three bowls ready: one with flour, another with beaten eggs, and the last with seasoned panko.
03 -
Dip each chicken roll in the flour first, then the egg, and finish with a coating of panko. Fry in oil heated to 350°F till all sides are golden, about 5 minutes.
04 -
Move the fried rolls onto the baking tray. Bake for about 15–20 minutes until a meat thermometer reads 165°F in the center.
05 -
Melt butter and whisk in flour to make a roux. Slowly pour in milk, seasonings, and Dijon mustard. Let it simmer before adding Gruyere and Parmesan. Stir until creamy, then pour over the chicken.
# Notes:
01 -
You can prep the chicken rolls early and keep them in the fridge.
02 -
Bake them instead of frying if you want a lighter option.
03 -
Pound the meat evenly for better cooking and rolling.