Chicken Cordon Bleu 

Chicken Cordon Bleu is a classic dish that combines tender chicken breasts with savory ham and melted Swiss cheese, all encased in a crispy breadcrumb coating. This version elevates the traditional recipe by incorporating a rich Dijon cream sauce, adding a layer of sophistication and flavor. Perfect for special occasions or a delightful dinner, this dish promises a delightful balance of textures and tastes.

Full Recipe:

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts

• Salt and freshly ground black pepper, to taste

• 8 slices of Swiss cheese

• 8 slices of ham

• 3 tablespoons all purpose flour

• 2 large eggs

• 2 cups panko breadcrumbs

• 1 cup shredded Parmesan cheese

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 3 tablespoons butter, melted

For the Dijon Cream Sauce:

• 3 tablespoons butter

• 2 cloves garlic, minced

• 3 tablespoons all purpose flour

• 2 cups milk

• 1/4 cup Dijon mustard

• 1 cup shredded Parmesan cheese

Directions

1. Prepare the Chicken:

   • Preheat your oven to 400°F (200°C).

   • Place each chicken breast between two sheets of plastic wrap and pound them to an even 1/4-inch thickness using a meat mallet.

   • Season both sides of the chicken breasts with salt and pepper.

   • Place 2 slices of ham and 2 slices of Swiss cheese on each chicken breast.

   • Roll up each chicken breast tightly, securing the ends to prevent the filling from escaping.

2. Breading the Chicken:

   • Set up a breading station with three shallow dishes:

     • In the first dish, place the flour.

     • In the second dish, beat the eggs.

     • In the third dish, combine the panko breadcrumbs, Parmesan cheese, garlic powder, and onion powder.

   • Dip each chicken roll first into the flour, ensuring it is evenly coated.

   • Next, dip into the beaten eggs, allowing any excess to drip off.

   • Finally, roll the chicken in the breadcrumb mixture, pressing gently to adhere the breadcrumbs.

   • Place the breaded chicken rolls on a baking sheet lined with parchment paper.

   • Drizzle the melted butter over the top of each chicken roll.

   • Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the breadcrumbs are golden brown.

3. Prepare the Dijon Cream Sauce:

   • While the chicken is baking, melt the butter in a saucepan over medium heat.

   • Add the minced garlic and sauté for about 1 minute, until fragrant.

   • Whisk in the flour and cook for 1-2 minutes to form a roux.

   • Gradually add the milk, whisking continuously to prevent lumps.

   • Bring the mixture to a simmer and cook until it thickens, about 3-5 minutes.

   • Stir in the Dijon mustard and Parmesan cheese, continuing to cook until the cheese has melted and the sauce is smooth.

   • Season with salt and pepper to taste.

4. Serve:

   • Once the chicken is cooked, remove from the oven and let it rest for a few minutes.

   • Slice each chicken roll into medallions and arrange on serving plates.

   • Spoon the Dijon cream sauce over the top.

   • Serve immediately, garnished with fresh herbs if desired.

Nutritional Information (per serving)

• Calories: Approximately 590 kcal

• Protein: 72.3 g

• Fat: 24.1 g

• Saturated Fat: 8.8 g

• Carbohydrates: 19.4 g

• Fiber: 1.5 g

• Sugar: 3.2 g

• Cholesterol: 207 mg

• Sodium: 996 mg