This Chicken Cordon Bleu is a tasty treat! It features crispy breaded chicken filled with gooey cheese and ham, topped off with a zesty Dijon sauce that brings everything together perfectly.
Every bite feels like a hug on a plate! I love serving it with some veggies on the side. It makes me feel fancy without the fuss—just yumminess on a weeknight!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken makes wrapping easy and cooking even. If you want to cut down on prep time, feel free to use thinly sliced chicken cutlets instead!
Ham: Cooked ham is a must for that classic flavor. You can substitute it with turkey or even prosciutto if you want something a bit different.
Swiss Cheese: Swiss adds a lovely melting quality. If you’re not a fan, try provolone or mozzarella for a milder taste, or even cheddar for a cheesier kick!
Panko Breadcrumbs: They give a great crunch! You can use regular breadcrumbs but won’t get that same level of crispiness. For a gluten-free option, look for gluten-free bread crumbs.
Dijon Mustard: This brings tanginess to the sauce. If you don’t have Dijon, yellow mustard can work in a pinch, but adjust the amount to taste!
How Do You Achieve Perfectly Crispy Chicken?
To achieve that crispy outer layer, the breading process is key. Start by ensuring each chicken roll is well-coated. Here’s how:
- Pound the chicken to even thickness so it cooks uniformly.
- Season the flour with salt and pepper for flavor before dredging the chicken.
- Ensure your oil is hot enough—test it by dropping a small piece of bread; it should sizzle!
- Don’t overcrowd the pan; fry in batches if needed for that perfect crisp.
Keep an eye on cooking time. You want golden brown on the outside and juicy inside. An instant-read thermometer is handy here!
How to Make Crispy Creamy Chicken Cordon Bleu With Dijon Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 4 slices cooked ham
- 4 slices Swiss cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 cup panko breadcrumbs
- 1 teaspoon dried parsley (optional, for coating)
- Salt and black pepper, to taste
- Vegetable oil, for frying
For the Dijon Sauce:
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon butter
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious dish takes about 30 minutes to prepare and cook. Start to finish, including making the Dijon sauce, you can have a fancy meal ready in less than an hour!
Step-by-Step Instructions:
1. Preparing the Chicken:
Begin by placing each chicken breast between two sheets of plastic wrap. You want to pound them gently with a meat mallet or rolling pin until they are about 1/4-inch thick. This will help them cook evenly and be easier to roll up with the yummy filling inside.
2. Assembling the Rolls:
On each piece of flattened chicken, lay down a slice of ham and a slice of Swiss cheese. Starting from one end, tightly roll the chicken around the fillings. If you worry about them unrolling, use toothpicks to secure the ends. It’s like making a delightful little package!
3. Breading the Chicken:
Set up a breading station with three shallow bowls. In the first bowl, mix the flour with some salt and pepper. In the second bowl, whisk together the eggs and water. In the third bowl, combine the panko breadcrumbs with dried parsley if you’re using it. Now it’s time for the fun part!
- Carefully dredge each chicken roll in the seasoned flour, making sure to shake off any excess.
- Next, dip the floured roll into the egg wash to coat it evenly.
- Finally, roll the chicken in the panko breadcrumbs until it’s fully coated. This will give you that amazing crispy texture!
4. Cooking the Chicken:
In a large skillet, pour in about 1/2 inch of vegetable oil and heat it over medium heat. Once the oil is hot (you can test by dropping in a small piece of bread—should sizzle!), carefully add your chicken rolls to the skillet. Fry each side for about 4-5 minutes. You want them to be golden brown and perfectly cooked. A meat thermometer can help—look for an internal temperature of 165°F (74°C).
5. Making the Dijon Sauce:
While the chicken is cooking or right after it has cooked, let’s whip up that delicious Dijon sauce! In a small saucepan over low heat, melt butter, then add the heavy cream. Stir until warmed through. Next, whisk in the Dijon mustard and let it simmer gently for about 2-3 minutes until slightly thickened. Add salt and pepper to taste.
6. Serving:
Once the chicken is done, remove the toothpicks if you used them. You can slice each chicken roll into medallions or serve them whole. Drizzle that tangy Dijon sauce over the top and finish off with a sprinkle of fresh chopped parsley for a pop of color.
Enjoy your crispy, creamy, cheesy Chicken Cordon Bleu with Dijon sauce! It’s sure to impress your friends and family. Bon appétit!
FAQ for Crispy Creamy Chicken Cordon Bleu With Dijon Sauce
Can I Use Different Types of Cheese?
Absolutely! While Swiss cheese is traditional, you can use provolone, mozzarella, or even cheddar for a different flavor. Just keep in mind that the melting properties may vary slightly.
Can I Prep the Chicken Ahead of Time?
Yes, you can prepare the chicken rolls in advance! Assemble them and refrigerate, tightly wrapped, for up to 24 hours before frying. This is a great time-saver for a busy weeknight meal or a dinner party!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, or microwave in short bursts. Be cautious not to overcook them as they can dry out.
Can I Make This Dish Healthier?
You can certainly make lighter versions! Try using skinless chicken thighs for more flavor, and bake instead of frying the rolls for a healthier option. Just brush them with a little olive oil and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until golden and cooked through.
