Laura Mariano
Chicken Cordon Bleu is a classic dish made by stuffing chicken breasts with ham and Swiss cheese, then breading and baking or frying them. The result is a crispy exterior with a gooey, savory filling inside. Here’s a basic overview of how it’s prepared:
Here’s a straightforward recipe for Chicken Cordon Bleu:
Ingredients
- 4 boneless, skinless chicken breasts
- 4 slices of ham (preferably thinly sliced)
- 4 slices of Swiss cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably panko for extra crunch)
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese (optional, for added flavor)
- 2 tablespoons olive oil or melted butter (for brushing or drizzling)
For the Sauce (optional):
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1/4 cup Dijon mustard
- 1 tablespoon all-purpose flour
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare the Chicken:
- Place each chicken breast between two sheets of plastic wrap or parchment paper.
- Use a meat mallet or rolling pin to gently pound the chicken breasts to about 1/4-inch thickness.
- Add the Filling:
- Season each chicken breast with a little salt and pepper.
- Place a slice of ham and a slice of cheese on each chicken breast.
- Roll and Secure:
- Roll up each chicken breast tightly, securing with toothpicks or kitchen twine.
- Bread the Chicken:
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese (if using).
- Dredge each chicken roll in flour, then dip in egg, and coat with breadcrumbs.
- Cook the Chicken:
- Heat olive oil or melted butter in a large ovenproof skillet over medium heat.
- Add the chicken rolls and cook for about 2-3 minutes per side, or until golden brown.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Prepare the Sauce (optional):
- In a small saucepan, whisk together the heavy cream, chicken broth, Dijon mustard, and flour.
- Cook over medium heat, whisking constantly, until the sauce thickens. Season with salt and pepper to taste.
- Serve:
- Remove toothpicks or twine from the chicken rolls.
- Serve with the Dijon cream sauce, if desired.
Enjoy your delicious Chicken Cordon Bleu!
