This Crispy Chicken Cordon Bleu is a treat! Juicy chicken is stuffed with ham and gooey cheese, then coated in a crunchy layer that makes every bite oh-so-satisfying.
The creamy Dijon sauce is the perfect finishing touch, adding a zesty kick. Trust me, once you try it, you’ll be making this dish again and again! It’s just that good! 😋
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are the star of this dish. You can also use thinly sliced chicken thighs for more flavor if you prefer. Just adjust cooking time as thighs can be slightly thicker.
Ham: Traditional recipes use ham, but turkey or prosciutto can be delicious substitutes. Prosciutto adds a nice saltiness and depth. Use what suits your taste!
Cheese: Swiss cheese is a classic choice, but Gruyère gives a richer flavor. If you’re looking for a sharp twist, cheddar would work too! Just ensure it melts well.
Breadcrumbs: I recommend panko for that extra crunch! However, regular breadcrumbs will also do the trick. You can even make your own by processing stale bread in a food processor.
Dijon Mustard: The creamy Dijon sauce is key! If you don’t have Dijon, yellow mustard works in a pinch, though it will change the flavor slightly. Want something milder? Use honey mustard instead!
What’s the Best Way to Ensure My Chicken Stays Juicy?
Keeping your chicken tender is crucial. Here’s how to do it:
- Don’t overcook the chicken! Monitor it closely as it cooks. If using a meat thermometer, aim for 165°F (75°C).
- Pounding the chicken to an even thickness helps it cook uniformly, so you won’t have dry, overcooked parts.
- If you’re finishing in the oven, cover with foil to keep moisture in.
With these tips and tricks, your Chicken Cordon Bleu will turn out crispy, juicy, and flavorful every time! Enjoy cooking! 🌟
Crispy Chicken Cordon Bleu with Creamy Dijon Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 4 slices of ham (about 4 oz)
- 4 slices Swiss cheese (or Gruyère)
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (panko recommended for extra crispiness)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
For the Creamy Dijon Sauce:
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon whole grain mustard (optional, for texture)
- 1 tablespoon white wine (optional)
- Salt and pepper, to taste
- 1 teaspoon lemon juice (optional, for brightness)
How Much Time Will You Need?
This delightful dish requires about 30 minutes of prep time and approximately 20 minutes of cooking time. If you want to include some chilling time for the sauce to blend or for letting the chicken rest, consider an extra 10-15 minutes. Overall, you can expect about 1 hour to have a full meal ready!
Step-by-Step Instructions:
1. Prepare the Chicken:
Place each chicken breast between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken until about 1/4-inch thick. This ensures even cooking and makes the filling easier to roll inside.
2. Assemble the Chicken Cordon Bleu:
Lay a slice of ham on each flattened chicken breast, placing it in the center. Follow up with a slice of cheese on top of the ham. Carefully roll up each breast tightly, tucking in the edges as you roll to seal the filling inside. If needed, secure the ends with toothpicks to keep everything together.
3. Season and Prepare Breading Station:
Lightly season the chicken rolls with salt and pepper. Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder and paprika for added flavor.
4. Bread the Chicken Rolls:
Take each chicken roll and dredge it in flour, shaking off any excess. Then, dip it into the beaten egg, allowing any drips to fall back into the bowl. Finally, coat it thoroughly with the breadcrumb mixture, pressing the breadcrumbs onto the chicken to make sure they adhere well. This coating will create that crispy crust when cooked!
5. Cook the Chicken:
In a large skillet, heat the butter and olive oil over medium heat. Once the oil is hot, add the chicken rolls. Cook them, turning occasionally, until they are golden brown on all sides and cooked through—this should take about 15-20 minutes. If desired, you can finish cooking them in the oven at 375°F (190°C) for an additional 10 minutes to ensure they are thoroughly cooked inside.
6. Make the Creamy Dijon Sauce:
While the chicken is cooking, prepare the sauce. In a small saucepan over medium heat, combine the heavy cream, Dijon mustard, whole grain mustard (if using), and white wine (if using). Stir it all together and let simmer gently for about 5-7 minutes, or until the sauce thickens slightly. Remember to season it with salt, pepper, and lemon juice to taste for extra flavor.
7. Serve:
Once your chicken is done, remove any toothpicks and slice each roll diagonally for beautiful presentation. Drizzle the creamy Dijon sauce generously over the top. Enjoy your delicious, crispy Chicken Cordon Bleu with the rich and flavorful cream sauce!
Bon appétit! 🌟
FAQ: Crispy Chicken Cordon Bleu with Creamy Dijon Sauce
Can I Use Different Types of Cheese?
Absolutely! While Swiss cheese is traditional, you can experiment with Gruyère for a stronger flavor or even cheddar for a sharper taste. Just make sure that the cheese you choose melts well for that gooey center!
What’s the Best Way to Store Leftovers?
Store any leftover chicken cordon bleu in an airtight container in the fridge for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. This will help keep it crispy!
Can I Make This Dish Ahead of Time?
Yes, you can prep the chicken rolls and bread them a day in advance. Just keep them covered in the fridge until you’re ready to cook. You can also prepare the sauce ahead of time and reheat it when serving!
Can I Cook This in the Oven Instead of a Skillet?
Yes! For a healthier version, you can bake the breaded chicken rolls. Preheat your oven to 375°F (190°C), place the rolls on a baking sheet lined with parchment paper, and bake for about 20-25 minutes or until they are golden and cooked through.
