Description
Delightful chicken cordon bleu elevates classic comfort food with Swiss and ham nestled inside crispy golden chicken. Creamy cheese sauce drizzled over the top brings rich, indulgent flavors you’ll savor with every delectable bite.
Ingredients
Scale
Protein Ingredients:
- 4 boneless chicken breasts
- 8 slices ham
- 8 slices Swiss cheese
Breading and Seasoning Ingredients:
- 1 cup (125g) all-purpose flour
- 2 large eggs
- 2 cups (220g) Panko breadcrumbs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Cheese Sauce Ingredients:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups (473ml) whole milk
- 1/8 teaspoon garlic powder
- 1/2 teaspoon mustard paste
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup grated Parmesan cheese
- 1/2 cup (55g) grated Swiss cheese
- 1/2 cup (60g) grated sharp cheddar cheese
Instructions
- Carefully butterfly each chicken breast into thin, uniform slices, ensuring even thickness for consistent cooking.
- Position slices between plastic wrap and gently tenderize to approximately 1/4 inch, creating a delicate canvas for filling.
- Season chicken pieces with salt and pepper, laying out flat on a clean surface.
- Arrange ham and Swiss cheese along each chicken slice, maintaining neat, compact layers.
- Tightly roll chicken from one end to another, encasing filling completely and securing with plastic wrap twists.
- Refrigerate rolled chicken for 1-2 hours to stabilize shape and enhance flavor melding.
- Prepare three separate shallow dishes: one with seasoned flour, another with whisked eggs, and the third with seasoned breadcrumbs.
- Methodically coat each chicken roll first in flour, then egg wash, and finally breadcrumbs, ensuring complete coverage.
- Preheat oven to 350°F, preparing a lined baking sheet with parchment paper.
- Arrange breaded chicken rolls on baking sheet, generously misting with cooking spray for golden crispness.
- Bake 20-25 minutes until exterior turns golden brown and internal temperature reaches 165°F.
- For cheese sauce, create a roux by melting butter and olive oil, whisking in flour until smooth.
- Gradually incorporate milk, stirring constantly to prevent lumps and achieve silky consistency.
- Enhance sauce with garlic powder, mustard, nutmeg, salt, and pepper, simmering briefly.
- Fold in Parmesan, Swiss, and cheddar cheeses until sauce becomes luxuriously creamy.
- Allow chicken to rest 10 minutes before slicing into elegant pinwheel segments.
- Drizzle warm cheese sauce over chicken and garnish with fresh parsley for vibrant presentation.
Notes
- Slice chicken breasts uniformly to ensure even cooking and consistent thickness for perfect texture.
- Use plastic wrap when pounding meat to prevent chicken from sticking and maintain cleanliness during preparation.
- Chill rolled chicken before coating helps secure the filling and prevents unwrapping during cooking.
- Experiment with different cheese combinations like Gruyère or mozzarella for unique flavor profiles.
- Replace breadcrumbs with crushed pork rinds or almond flour for low-carb and gluten-free variations.
- Pat chicken dry before coating to help breading adhere better and achieve crispier exterior.
- Monitor internal temperature carefully to prevent overcooking and maintain juicy chicken.
- Prep Time: 20-30 minutes (including slicing, pounding, stuffing, rolling, coating, and chilling for 1-2 hours)
- Cook Time: 30–42 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 638 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 1.5 g
- Protein: 54 g
- Cholesterol: 160 mg