Description
This Classic Chicken Cordon Bleu recipe combines tender, juicy chicken breasts stuffed with ham and Swiss cheese, then breaded and fried to golden perfection. Served with an optional creamy Dijon mustard sauce, this dish is a timeless favorite that is sure to impress for any occasion.
Ingredients
-
-
4 boneless, skinless chicken breasts
-
1 teaspoon salt
-
1 teaspoon black pepper
-
8 thin slices ham
-
8 thin slices Swiss cheese
-
1/2 cup all-purpose flour
-
1 egg
-
1 tablespoon water
-
1 cup plain bread crumbs
-
1/2 cup vegetable oil (for frying)
-
Creamy Dijon Mustard Sauce (optional):
-
-
2 tablespoons butter
-
1 tablespoon cornstarch
-
1 cup milk
-
1 tablespoon Dijon mustard
-
1 tablespoon brown sugar
-
1 teaspoon apple cider vinegar
-
Instructions
-
-
Preheat the oven to 350°F (175°C).
-
Butterfly the chicken breasts by slicing them horizontally but not all the way through. Open them like a book.
-
Season the chicken with salt and black pepper.
-
Place 2 slices of ham and 2 slices of Swiss cheese in the center of each chicken breast.
-
Fold the chicken over to enclose the filling, securing it with toothpicks.
-
Dredge the chicken in flour, then dip it in the beaten egg mixed with water. Finally, coat it in the bread crumbs.
-
Heat the vegetable oil in a skillet over medium heat. Fry the chicken on both sides until golden brown, about 4-5 minutes per side.
-
Transfer the chicken to the oven and bake for 15-20 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
-
For the Creamy Dijon Mustard Sauce:
-
-
In a small saucepan, melt butter over medium heat.
-
Stir in the cornstarch and cook for 1 minute.
-
Gradually whisk in the milk, Dijon mustard, brown sugar, and apple cider vinegar. Bring to a simmer and cook until thickened, about 3-4 minutes.
-
Serve the sauce over the chicken cordon bleu.
-
Notes
-
You can use any type of cheese you prefer, but Swiss cheese gives the classic flavor.
-
If you don’t have toothpicks, you can tie the chicken with kitchen twine to keep it closed.
-
For a healthier version, consider baking the chicken instead of frying.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Pan-Frying and Baking
- Cuisine: French-American