Have you ever had one of those evenings where you just want to treat yourself to something special without all the fuss? Well, let me tell you about my go-to recipe: Chicken Cordon Bleu. There’s just something so comforting about the crispy, golden exterior and the creamy, cheesy interior that makes it feel like a little piece of heaven on a plate.
My love affair with Chicken Cordon Bleu started during a cozy family dinner one winter evening. My husband and I were looking for something a little more special than the usual weeknight fare, and I stumbled upon this gem in an old family cookbook. I remember how skeptical I was, thinking it would be difficult to make, but boy, was I wrong! It turned out to be quite the easy and rewarding dish. Plus, watching the joy on my kids’ faces when they took their first bite and that gooey cheese oozed out was priceless.
Now, don’t let the fancy name fool you. At the heart of it, this dish is all about combining simple ingredients in the most delightful way. It’s really just delicious fried chicken, dressed up with Swiss cheese and thinly sliced ham, which adds a gourmet touch without all the unnecessary complications. It’s perfect for those candlelit dinners when you want to impress, or even just a casual meal when you’re craving something a bit more indulgent.
Another reason I love this dish is its versatility. You can pair it with so many things – maybe some roasted veggies or a fresh salad on the side, or my personal favorite, creamy mashed potatoes. And if you’re ever in the mood to tweak the recipe, there are plenty of ways to make it your own, which I’ll share with you in a bit. So, whether you’re planning a romantic dinner or just need a satisfying meal after a long day, I promise this Chicken Cordon Bleu recipe will become one of your favorites, too. Let’s jump in and bring this crispy, creamy delight to your table!
How to Make Crispy, Creamy Chicken Cordon Bleu
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Ingredients:
- 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
- 4 eggs, beaten
- 2 cups panko bread crumbs
- 3 tablespoons butter
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups milk
- ¼ cup Dijon mustard
- 1 cup shredded Parmesan cheese
- Salt, to taste
- Pepper, to taste
Directions:
- Season the chicken breasts with salt, pepper, garlic powder, and onion powder, ensuring they are well coated.
- On a sturdy surface, place a chicken breast between two sheets of plastic wrap. Use a mallet or rolling pin to flatten it to about ½ inch thickness.
- Remove the plastic wrap and layer 2 slices of Swiss cheese, followed by 2 slices of ham, then another layer of cheese, and ham on top. Roll the chicken tightly and wrap it securely in plastic wrap.
- Tightly twist the ends of the plastic wrap and secure them. Repeat this process with the remaining chicken, then refrigerate for about 30 minutes to set.
- Heat a tall-sided pan with 2 inches of oil to 325°F (170°C).
- Prepare three separate shallow dishes with flour, beaten eggs, and panko bread crumbs. Dredge each chicken roll through the flour, dip in the eggs, and coat with bread crumbs.
- Gently place each breaded roll in the hot oil, frying for about 5 minutes on each side until golden brown. If needed, finish cooking in the oven at 325°F (170°C) until an internal temperature of 165°F (75°C) is reached.
- For the sauce, melt butter in a saucepan over medium heat, adding the minced garlic until softened. Stir in flour and whisk for a minute.
- Pour in the milk, whisking continuously to blend with the roux until smooth and thickened. Add mustard, Parmesan cheese, salt, and pepper, mixing well, then remove from heat.
- Slice the chicken rolls and serve them with a drizzle of the Dijon sauce. Enjoy!
Ingredient Tweaks for Your Pantry
If you don’t have Swiss cheese, try substituting it with Gruyère or mozzarella for a similar texture and flavor. Feel free to use turkey slices instead of ham if that’s what you have on hand. For those allergic to eggs, buttermilk can be a great alternative for coating the chicken before breading.
Preserving Chicken Cordon Bleu for Later Enjoyment
Leftover Chicken Cordon Bleu can be stored in an airtight container in the refrigerator for up to 3 days. For longer preservation, freeze them individually wrapped in foil and stored in a freezer-safe bag. To reheat, bake in the oven at 350°F (175°C) until hot to ensure the breading stays crispy.
Perfect Pairings for Chicken Cordon Bleu
Pair your Chicken Cordon Bleu with sides like garlic mashed potatoes or a fresh green salad to balance the rich flavors. A white wine such as Chardonnay complements the creamy sauce beautifully. For a non-alcoholic option, a refreshing iced tea works wonders!
Pro Tips for the Perfect Chicken Cordon Bleu
Ensure the chicken is pounded evenly to cook consistently. Chilling the rolled chicken helps it hold its shape during frying. When making the sauce, whisk continuously to prevent lumps. Allow the fried chicken to rest before slicing to keep the cheese intact.
How to Make Chicken Cordon Bleu Shine in Any Season
In spring, add fresh herbs like parsley or chives to the sauce for a touch of brightness. Summer calls for pairing with grilled veggies. In autumn, incorporate a pinch of nutmeg into the sauce. For winter, a side of roasted root vegetables adds heartiness.
FAQs:
What can I use instead of Swiss cheese in Chicken Cordon Bleu?
You can substitute Swiss cheese with Gruyère or mozzarella. Both cheeses offer a melt-in-the-mouth texture and complement the other flavors well. Gruyère adds a slightly nutty undertone, while mozzarella brings a gooey, creamy consistency.
Can Chicken Cordon Bleu be baked instead of fried?
Absolutely! To bake, preheat your oven to 375°F (190°C). Place the breaded chicken rolls on a baking sheet lined with parchment paper, and bake for 25-30 minutes until golden brown and cooked through, ensuring an internal temperature of 165°F (75°C).
How do I ensure the chicken is cooked thoroughly?
Use a meat thermometer to check the internal temperature, which should be 165°F (75°C). If the chicken browns too quickly before reaching this temperature, finish cooking it in the oven. This ensures the chicken is safe to eat and maintains its juiciness.
Can I prepare Chicken Cordon Bleu ahead of time?
Yes, you can prepare the chicken rolls in advance and refrigerate them for up to a day before breading and frying. This makes it convenient for entertaining or if you’re short on time the day you plan to serve the dish.
What are some suitable dipping sauces for Chicken Cordon Bleu?
Besides the classic Dijon sauce, try a light béchamel sauce or a creamy garlic aioli for dipping. Even a simple lemon butter sauce can complement the savory flavors of the chicken and ham, providing a zesty contrast.
How can I make this dish gluten-free?
Substitute all-purpose flour with gluten-free flour, and use gluten-free breadcrumbs for coating. Ensure all other ingredients, like the Dijon mustard and other flavorings, are certified gluten-free to accommodate dietary restrictions.
Crispy, Creamy Chicken Cordon Bleu
Ingredients
Chicken Preparation:
- 4 pieces boneless, skinless chicken breasts
- salt to taste
- pepper to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Filling:
- 16 slices swiss cheese
- ½ lb ham thinly sliced
Coating:
- 1 cup all-purpose flour
- 4 pieces eggs beaten
- 2 cups panko bread crumbs
For Frying:
- peanut oil or vegetable oil for frying
Dijon Sauce:
- 3 tablespoons butter
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups milk
- ¼ cup dijon mustard
- 1 cup shredded parmesan cheese
- salt to taste
- pepper to taste
Instructions
- Begin by seasoning the chicken breasts with salt, pepper, garlic powder, and onion powder, ensuring they are evenly coated.
For Chicken Assembly:
- Place a chicken breast in between two sheets of plastic wrap and gently pound it down until it reaches approximately ½ inch thick using a meat mallet or heavy object.
- Remove the wrap, layer 2 slices of Swiss cheese followed by 2 slices of ham, repeat the cheese and ham layering, and then tightly roll the chicken. Use the plastic wrap to hold shape and secure the ends.
- Repeat the rolling process for the remaining chicken breasts and refrigerate them for 30 minutes to firm up the rolls.
For Frying:
- In a tall-sided pan, heat 2 inches of oil to a temperature of 325°F (170°C).
- Prepare two large dishes, one with flour and another with beaten eggs and panko crumbs. Coat each chicken roll in flour, dip in egg, and then cover with bread crumbs.
- Carefully place the breaded chicken in the hot oil and fry for approximately 5 minutes on each side, or until it's golden brown. If necessary, transfer to an oven set at 325°F to ensure thorough cooking.
For Dijon Sauce:
- In a saucepan, melt the butter over medium heat and sauté the minced garlic until softened. Add flour and whisk for 1 minute to form a roux.
- Pour in the milk, whisking continuously until there are no lumps and the mixture thickens. Bring it to a simmer.
- Stir in the Dijon mustard, Parmesan cheese, salt, and pepper, whisking until smooth and well combined. Remove from heat.
- Slice the cooked chicken and drizzle with the rich Dijon sauce before enjoying your meal.
