Chicken Cordon Bleu

Serves 1
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Directions

  1. 1Butterfly chicken breasts.
  2. 2Flatten the butterflied chicken breasts between plastic or parchment paper.
  3. 3Season both sides of the chicken with salt, pepper, garlic powder, and onion powder (or preferred seasonings).
  4. 4Layer Swiss cheese and ham on the chicken.
  5. 5Tightly roll up the chicken with the cheese and ham inside.
  6. 6Tightly wrap the rolled chicken in plastic and twist the ends to keep its shape.
  7. 7Place the wrapped chicken in the freezer for about 30 minutes to an hour (the creator kept theirs in for an hour).
  8. 8Unwrap the frozen chicken.
  9. 9Roll the chicken in seasoned flour, then in egg mixture, and finally in panko breadcrumbs.
  10. 10Insert a few toothpicks into the chicken to hold it together if it's falling apart.
  11. 11Heat oil in a deep fryer or large stock pot to 325 Fahrenheit (163 Celsius).
  12. 12Fry the chicken for 5 minutes per side or until the internal temperature reaches 165 Fahrenheit (74 Celsius).
  13. 13Remove chicken from oil and let it rest.
  14. 14For the sauce: melt butter.
  15. 15Add flour to the melted butter and mix.
  16. 16Add milk, Dijon mustard, and fresh grated Parmesan cheese to the mixture.
  17. 17Whisk the sauce and add salt if needed.
  18. 18Cook the sauce until it bubbles up, then set aside.
  19. 19Slice the cooked chicken.
  20. 20Plate the sliced chicken and top with the creamy Dijon sauce and a sprinkle of fresh parsley.

Ingredients

  • chicken breasts
  • salt
  • pepper
  • garlic powder
  • onion powder
  • Boar's Head Swiss cheese
  • Boar's Head ham
  • seasoned flour
  • egg mixture
  • panko breadcrumbs
  • oil for frying
  • butter
  • flour
  • milk
  • Dijon mustard
  • fresh grated Parmesan cheese
  • fresh parsley

Equipment

plastic wrapparchment paperdeep fryerlarge stock potmeat thermometerwhisktoothpicks

Tips

  • You can use plastic wrap or parchment paper to flatten the chicken breasts.
  • Season both sides of the chicken.
  • Use Boar's Head brand for cheese and meat.
  • Tightly wrap the rolled chicken in plastic and twist the ends to help keep the shape.
  • If you don't have a deep fryer, use a large stock pot.
  • Heat oil to 325 Fahrenheit (163 Celsius).
  • Fry chicken 5 minutes per side or until internal temperature reaches 165 Fahrenheit (74 Celsius).
  • A meat thermometer is super helpful.
  • Add salt to the sauce if needed.
  • The sauce is done when it bubbles up.