Chicken breasts rolled together with cheese and ham, and slathered with a creamy cheese sauce, Chicken Cordon Bleu is a special weekday meal that is easy and quick!
Oh, Chicken breast and its versatility! Dice them up and saute with veggies, or cook and shred them for sandwiches, soups, and salads. I love how convenient boneless, chicken breast can be when you are all about simple cooking.
Today, we roll them up. Yes, Chicken Cordon Bleu is on our menu, and you will love every meaty, cheesy bite.
Chicken Cordon Bleu
Part traditional and part improvisation, this Chicken Cordon Bleu is made of the usuals: Chicken breast pounded to 1/4 inch thickness, a slice of ham, and a slice of swiss cheese.
The sauce is probably a deviation from the original because this one is a simple version made of milk, parmesan and butter. Call it a simple cheese sauce. Tied all together, this is such a fine and delicious dish.
Prepare your Breading. Lightly beat 2 eggs in a bowl. Place flour in a wide plate. Combine panko, onion powder, garlic powder, salt and pepper in a wide dish. Line these three together on your counter or table.
Pound and Season the Chicken. Trim any excess flaps from the chicken as this may fall apart when rolling. You can save this for another recipe. (I coat mine in the remaining breading and fry it as well).
Place a chicken breast in between 2 sheets of wax or parchment paper. Use a rolling pin to pound the chicken all over until it is about 1/4 inch thick. Pound the rest of the chicken. Season each with salt and pepper on both sides.
Fill and Roll. Lay out one chicken on a clean surface, or a wide pan. Place a ham slice in the center, then top with a slice of cheese. Make sure the cheese and ham slightly overlap to somehow cover the chicken.
Starting on the short edge, roll the chicken into a tight log. Secure each log with toothpicks to maintain its shape. Repeat the process with the rest of the chicken breast.
Coat the Chicken and Chill. Dredge a chicken in flour. Tap the excess. Then, dip it in the egg, Again, drain the excess. Lastly, toss it in the panko mixture, making sure the chicken is well coated.
Arrange the breaded chicken on a baking pan or a wide plate. Chill in the fridge for at least 20 minutes.
Fry the Chicken Rolls. Heat about 3 inches of oil in a wide pan. Fry the chicken, turning regularly to avoid over-browning.
Cook until the chicken rolls are nicely golden, and a thermometer reads 165 F when inserted at the thickest part of the meat.
Make the Sauce.
- In a medium saucepan over medium heat, melt the butter until it sizzles. Add the garlic and cook until soft. Add the flour and using a silicon whisk, stir the mixture until it turns into a light brown paste.
- Gradually add the milk while stirring, and continue to stir until the mixture thickens. Turn off the heat and add the parmesan cheese and stir until melted. Add salt and pepper to taste.
Serve. Serve the Chicken Cordon Bleu with the sauce on the side, or slather it all over the chicken on a serving platter. Reserve some sauce for leftovers.
More Chicken Recipes
- Chicken BBQ Pizza
- Chicken Katsu
- Rosemary Chicken and Garlic
- Chicken Rice and Veggies Casserole
- Baked Chicken Meatballs
- Soy Mustard Chicken