If you haven’t heard, chicken cordon bleu is a type of meat dish with cheese filling, and it’s pretty awesome. What makes it all the more delicious is that it’s pounded thin and tender, wrapped with some ham and cheese, breaded, then fried to a crisp.
Here’s a fool-proof way to make one. Like a boss.
Ingredients for Chicken Cordon Bleu
Creamy Dijon Sauce
- 2 cloves of minced garlic
- 3 tablespoons of butter
- 3 tablespoons of flour
- 2 cups of milk
- 1/4 cup of Dijon mustard
- 1 cup shredded Parmesan cheese
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 4 boneless, skinless chicken breasts
- 1/2-pound sliced ham
- 16 slices of Swiss cheese
- 1 cup of flour
- 4 eggs
- 2 cups of breadcrumbs (tip: use panko if available, they stay crispier longer)
Season the boneless chicken breasts with garlic powder, salt, onion powder, and pepper, until it’s coated evenly.
On a cutting board, place a chicken breast between two sheets of plastic wrap and – using a meat mallet, rolling pin, or heavy pan – pound the chicken until it’s about half an inch thick.
Take off the plastic wrap and place a layer of Swiss cheese, then ham, and then another layer of Swiss cheese on the pounded chicken.
Evenly roll up the chicken, and place it onto a new sheet of plastic wrap.