# Chicken Cordon Bleu

A classic dish featuring butterflied chicken breasts filled with Swiss cheese and ham, then breaded, fried, and served with a creamy Dijon sauce.

- Cuisine: Italian
- Category: Dinner
- Language: en

## 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

## Instructions

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

## Equipment

- plastic wrap
- parchment paper
- deep fryer
- large stock pot
- meat thermometer
- whisk
- toothpicks

## 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.

## Source

- Original video: https://www.tiktok.com/@traystewie/video/7132281810737827115?is_from_webapp=1&sender_device=pc&web_id=7599107780678977038
- Recipe page: https://www.cliprecipe.com/recipe/2778ed27-4ab7-4848-8fe8-a8c5ca499928
- Extracted: 2026-01-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt