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