This Easy Crispy Chicken Cordon Bleu is a winner! Juicy chicken stuffed with ham and gooey cheese, all wrapped in a crunchy coating. Topped with a creamy Dijon sauce, it’s simply delicious!
Honestly, who can resist the mix of flavors? I love serving it with some veggies on the side for a colorful plate. It’s like a fancy meal without the fuss—perfect for busy nights!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish. If you’re looking for a healthier option, you could use turkey breasts instead. They work great too!
Swiss Cheese: Swiss cheese adds a nice meltiness. If you can’t find it, provolone or mozzarella are good alternatives. For a stronger flavor, consider using Gruyère.
Ham: Cooked ham is traditional, but you can use turkey ham or even bacon for a twist. Just make sure it’s cooked before using it in the rolls!
Panko Breadcrumbs: These give that perfect crunch. If you don’t have panko, regular breadcrumbs will work, but they won’t be as crispy. You can also use crushed cornflakes for a different texture.
How Do I Properly Pound the Chicken Breasts?
Pounding chicken breasts is key to making them tender and ensuring even cooking. Here’s how to do it:
- Place the chicken breasts between two pieces of plastic wrap. This prevents mess and helps keep the chicken intact.
- Use a meat mallet or rolling pin, starting from the center and moving outwards. Aim for about 1/4-inch thickness.
- Make sure not to pound too hard; you want to flatten them, not tear them apart.
How Can I Ensure My Sauce is Smooth?
To get a creamy smooth Dijon sauce without lumps, follow these tips:
- Start with a medium heat when melting the butter to avoid scalding the cream later.
- Whisk the cream and Dijon mustard together slowly as the mixture heats up. This helps combine everything seamlessly.
- If it gets too thick, add a splash of milk or broth to loosen it up.
These tips and ingredient swaps will help make your Chicken Cordon Bleu delicious and tailored to your taste. Enjoy!
Easy Crispy Chicken Cordon Bleu with Creamy Dijon Sauce
Ingredients You’ll Need:
For the Chicken Cordon Bleu:
- 4 boneless, skinless chicken breasts
- 4 slices Swiss cheese (or Swiss-style cheese)
- 4 slices cooked ham
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme (optional)
- 2-3 tablespoons olive oil or vegetable oil for frying
For the Creamy Dijon Sauce:
- 1/2 cup heavy cream or half-and-half
- 2 tablespoons Dijon mustard
- 1 tablespoon unsalted butter
- 1 teaspoon lemon juice (optional)
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 20-25 minutes to cook, giving you a total of about 40-45 minutes from start to finish. Perfect for a delicious weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it’s ready when you need to bake the chicken!
2. Prepare the Chicken:
Take the chicken breasts and place them between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound them to about 1/4-inch thickness. This ensures they cook evenly. Season both sides of the chicken with salt and pepper.
3. Assemble the Rolls:
On each flattened chicken breast, place a slice of ham and a slice of Swiss cheese. Roll up the chicken tightly with the filling inside. If needed, secure the ends with toothpicks to keep everything in.
4. Set Up the Breading Station:
Prepare three shallow dishes for the breading process. Fill one with flour, the second with beaten eggs mixed with a tablespoon of water, and the third with panko breadcrumbs combined with garlic powder, paprika, thyme, salt, and pepper.
5. Bread the Chicken:
Toss each chicken roll in flour first, shaking off the excess. Then dip it into the egg wash, followed by a coating of the seasoned panko breadcrumbs. Make sure each roll is well-covered for that extra crunch!
6. Fry the Chicken Rolls:
In a large skillet, heat the olive oil over medium heat. Once hot, carefully place the chicken rolls seam side down. Fry them for about 3-4 minutes on each side, or until they turn golden brown and crispy.
7. Bake to Finish Cooking:
Transfer the browned chicken rolls to a baking dish. Bake in the preheated oven for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Make the Creamy Dijon Sauce:
While the chicken is baking, get started on the sauce. In a small saucepan over medium heat, melt the butter. Then, add the heavy cream and Dijon mustard, whisking until it’s smooth and slightly thickened. This should take about 3-5 minutes. Stir in lemon juice if you like, and season with salt and pepper to taste.
9. Serve and Enjoy:
Take out the toothpicks from the chicken rolls. Plate them up nice and hot, drizzling the creamy Dijon sauce over the top. Dig in and enjoy this amazing meal!
Bon appétit! Your delicious crispy Chicken Cordon Bleu with creamy Dijon sauce is ready to impress!
FAQ for Easy Crispy Chicken Cordon Bleu with Creamy Dijon Sauce
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs can be used for a juicier and richer flavor. Just make sure to adjust the cooking time slightly as they may take a bit longer to cook through compared to chicken breasts.
What Can I Substitute for Swiss Cheese?
If Swiss cheese isn’t available, you can use provolone, mozzarella, or even Gruyère for a different flavor. Each of these cheeses melts well and will complement the ham beautifully.
How Do I Store Leftovers?
To store any leftovers, place them in an airtight container and keep them in the refrigerator for up to 3 days. To reheat, warm them gently in the oven or microwave until heated through. Avoid reheating in a skillet as it may lose crispness.
Can I Make the Sauce Ahead of Time?
Yes, you can prepare the creamy Dijon sauce ahead of time! Just store it in the fridge in an airtight container. When ready to use, gently reheat it on the stove over low heat, adding a splash of cream if it thickens too much.
