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Golden Crispy Chicken Cordon Bleu with Rich Cream Sauce

Golden Crispy Chicken Cordon Bleu with Rich Cream Sauce
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Golden Crispy Chicken Cordon Bleu with Rich Cream Sauce features tender boneless chicken breasts rolled with savory smoked ham and melty Swiss cheese, coated in a crunchy panko crust, fried to a golden perfection, then baked for juicy, flavorful results. Served with a luscious, velvety cream sauce infused with garlic, shallots, Dijon mustard, and fresh herbs, this classic French-inspired dish offers a delightful balance of textures and flavors, perfect as comforting yet elegant dinner fare.

Ingredients

Scale

Chicken and Filling

  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 4 slices smoked ham
  • 4 slices Swiss cheese

Breading Station

  • 1 cup all-purpose flour (or gluten-free flour for gluten-free option)
  • 2 large eggs, beaten
  • 1 ½ cups panko breadcrumbs (or gluten-free breadcrumbs)

Frying

  • 2 tablespoons butter
  • 2 tablespoons vegetable oil

Rich Cream Sauce

  • 2 tablespoons butter
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 cup heavy cream
  • 1 tablespoon fresh thyme or parsley, chopped
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Chicken: Pound the chicken breasts evenly to about half an inch thickness to ensure quick and even cooking. Place one slice of ham and one slice of Swiss cheese on each breast. Carefully roll up each chicken breast, securing them with toothpicks or kitchen twine to keep the filling inside during cooking.
  2. Bread the Chicken Rolls: Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each rolled chicken first in the flour, shaking off any excess, then dip into the egg, and finally roll thoroughly in the panko breadcrumbs to coat evenly.
  3. Fry to Golden Perfection: Heat butter and oil together in a large skillet over medium heat. Fry the breaded chicken rolls, turning regularly, until all sides are golden brown, about 6-8 minutes. Transfer the rolls to a baking dish for finishing in the oven.
  4. Bake Until Juicy: Preheat oven to 350°F (175°C). Bake the chicken rolls for 15-20 minutes to ensure they are cooked through and the cheese inside is melted. Remove toothpicks or twine before serving.
  5. Make the Rich Cream Sauce: While the chicken bakes, melt butter in a saucepan over medium heat. Sauté minced shallots and garlic until fragrant and translucent. Stir in Dijon mustard, then slowly whisk in the heavy cream. Simmer gently until the sauce thickens, then finish with fresh herbs, salt, and pepper to taste.
  6. Serve and Enjoy: Plate the golden crispy chicken cordon bleu rolls and drizzle the warm rich cream sauce on top or serve on the side for dipping. Garnish with extra fresh herbs if desired and enjoy the harmonious blend of crispy exterior and creamy, flavorful sauce.

Notes

  • Ensure chicken breasts are pounded evenly to prevent tearing and to allow for smooth rolling.
  • Chill the rolled chicken in the refrigerator for 20 minutes before frying to help the coating set and prevent falling apart.
  • Use fresh panko breadcrumbs for the crispiest crust; stale breadcrumbs will reduce crunch.
  • Maintain medium heat during frying to achieve an even golden crust without burning or excess greasiness.
  • Finish cooking by baking in the oven to ensure chicken is fully cooked while keeping cheese melty and crust crisp.
  • Simmer the cream sauce slowly and stir continuously to prevent it from curdling or scorching.

Nutrition

Keywords: chicken cordon bleu, crispy chicken, cream sauce, panko crust, French recipe, stuffed chicken, comfort food

Find it online: https://mydishez.com/golden-crispy-chicken-cordon-bleu-with-rich-cream-sauce/