Chicken Cordon Bleu with Dijon (Print Version)
# Ingredients:
→ Chicken and Filling
01 -
4 boneless, skinless chicken breasts
02 -
16 slices Swiss cheese
03 -
½ pound ham, thinly sliced
04 -
1 tablespoon garlic powder
05 -
1 tablespoon onion powder
06 -
Salt and freshly ground black pepper to taste
→ Breading Station
07 -
1 cup (125g) all-purpose flour
08 -
4 large eggs, beaten
09 -
2 cups (100g) panko bread crumbs
10 -
Peanut or vegetable oil for frying
→ Dijon Cream Sauce
11 -
3 tablespoons unsalted butter
12 -
2 cloves garlic, finely minced
13 -
3 tablespoons all-purpose flour
14 -
2 cups (480ml) whole milk
15 -
¼ cup (60g) Dijon mustard
16 -
1 cup (100g) Parmesan cheese, freshly grated
17 -
Salt and freshly ground black pepper to taste
# Instructions:
01 -
Season chicken breasts with garlic powder, onion powder, salt, and pepper. Place each breast between plastic wrap and pound to an even ½-inch thickness. Layer each with Swiss cheese and ham, then roll tightly in plastic wrap. Chill for 30 minutes to help maintain shape.
02 -
Pour oil to a depth of 2 inches in a deep pan and heat to 325°F (170°C). Set up your breading station with three dishes: flour, beaten eggs, and panko breadcrumbs.
03 -
Coat each chicken roll in flour, then egg, and finally panko. Fry for about 5 minutes per side until golden brown. If needed, finish in a 325°F oven until the internal temperature reaches 165°F.
04 -
Melt butter in a saucepan and sauté garlic until fragrant. Whisk in flour and cook for a minute, then gradually add milk, whisking constantly. Stir in Dijon and Parmesan, cooking until thickened and smooth. Season with salt and pepper.
05 -
Slice the chicken rolls on a diagonal and serve hot with the creamy Dijon sauce drizzled over top.
# Notes:
01 -
Chill the rolled chicken for at least 30 minutes to help maintain shape
02 -
Maintain oil temperature at 325°F for perfect crispiness
03 -
Use a meat thermometer to ensure chicken reaches 165°F