Crispy, Creamy Chicken Cordon Bleu
A classic dish that combines savory ham, creamy Swiss cheese, and crispy panko breadcrumbs, perfect for impressing guests or enjoying a cozy family dinner.
Ingredients
Main Ingredients
- 4 pieces chicken breasts about 6-8 oz each
- 8 slices Swiss cheese the real deal, not processed
- 8 slices deli ham Black Forest or honey ham
- 1/2 cup all-purpose flour for coating
- 2 large eggs for dredging
- 2 tablespoons milk for egg mixture
- 1 1/2 cups panko breadcrumbs for extra crispiness
- 4 tablespoons butter for cooking
- 2 tablespoons olive oil for sautéing
- 4 cloves garlic 2 cloves minced, 2 for sauce
- 1 cup chicken broth for sauce
- 1 cup heavy cream for sauce
- 2 tablespoons Dijon mustard smooth, not grainy
- 1/2 teaspoon dried thyme for flavoring
- 1/4 cup grated Parmesan cheese for sauce and topping
- to taste salt and pepper for seasoning
- for garnish fresh parsley finely chopped
Instructions
Preparation
- Lay out your chicken breasts on a clean cutting board. Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket.
- Inside each pocket, layer two slices of ham and two slices of Swiss cheese. You can add more cheese for a creamier filling if desired.
- Fold the open edge of the chicken breast over the filling to seal it. Use toothpicks if needed to secure the edges.
Coating
- Set up your dredging station: In the first bowl, mix the flour with garlic powder, onion powder, salt, and black pepper.
- In the second bowl, whisk together the eggs and milk.
- In the third bowl, combine the panko breadcrumbs and grated Parmesan cheese.
- Dredge the stuffed chicken in the seasoned flour, then dip it in the egg mixture, and finally roll it in the panko mixture, pressing firmly to adhere.
Cooking
- In a large skillet, heat the butter and olive oil over medium heat. Once hot, add the breaded chicken.
- Cook for about 5-7 minutes on each side until golden brown and cooked through, ensuring the internal temperature reaches 165°F (75°C).
Creamy Sauce
- In the same skillet, after removing the chicken, add more butter and the minced garlic. Sauté for a minute.
- Add flour to create a roux. Gradually whisk in the chicken broth followed by the heavy cream, Dijon mustard, dried thyme, and Parmesan cheese. Stir until thickened.
- Season with salt and pepper to taste.
Serving
- Slice the crispy chicken in half to reveal the cheesy interior and place on serving plates.
- Drizzle the creamy sauce generously over the chicken and garnish with fresh parsley.
- Serve with garlic mashed potatoes or steamed vegetables.
Notes
For crispy results, allow chicken to rest before slicing. You can also refrigerate the prepared chicken before cooking.