Description
Chicken Cordon Bleu is a culinary experience featuring chicken breasts stuffed with ham and cheese, providing a delightful contrast of flavors and textures.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 4 slices deli ham
- 4 slices Swiss or Gruyere cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 tablespoon Dijon mustard
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoon unsalted butter, melted
- 2 tablespoon unsalted butter
- 2 tablespoon all-purpose flour
- 1 cup whole milk
- 1/2 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 cup grated Parmesan cheese
Instructions
- Pound the chicken by placing each breast between two sheets of plastic wrap and gently pound until it reaches an even thickness of about 1/4 inch.
- Season each chicken breast with salt, black pepper, garlic powder, and paprika. Brush a light layer of Dijon mustard onto each piece, then lay down a slice of ham followed by a slice of cheese.
- Roll the chicken tightly into a log, tucking in the sides, wrap in plastic wrap, twist the ends to seal, and refrigerate for at least 30 minutes.
- Preheat your oven to 400°F and line a baking sheet with a wire rack. Set up three shallow bowls: one with seasoned flour, another with beaten eggs, and the last with panko breadcrumbs mixed with salt, pepper, and paprika.
- Unwrap the chicken rolls, dredge in flour, dip in beaten eggs, then press into panko breadcrumbs to coat evenly.
- Heat unsalted butter in an oven-safe skillet over medium-high heat and sear the breaded chicken rolls for about 2 to 3 minutes on each side until golden crust forms.
- Transfer the chicken rolls to the wire rack and bake for about 20 to 25 minutes until the internal temperature reaches 165°F.
- For the Dijon cream sauce, melt butter in a saucepan over medium heat, whisk in flour, then gradually whisk in milk and chicken broth until smooth. Add Dijon mustard, Worcestershire sauce, garlic powder, and simmer for 3 to 5 minutes until thickened. Stir in grated Parmesan cheese and season with salt and pepper to taste.
Notes
Consider using cheddar or gouda for cheese variations. Whole wheat flour or gluten-free alternatives can be used for breading.
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 150mg