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This Chicken Cordon Bleu recipe offers the perfect balance of textures and flavors, featuring a crispy, golden-brown exterior and a creamy, flavorful interior. With layers of Swiss cheese and ham enveloped in tender, seasoned chicken, this dish is a showstopper that's both comforting and elegant.
A Dish Worth Savoring
Chicken Cordon Bleu combines rich, hearty flavors with an inviting presentation that makes it a versatile choice for any occasion. The crispy coating contrasts beautifully with the creamy Dijon sauce, creating a harmonious blend that delights the palate.
Essential Ingredients For Success
- Protein Components:
- Chicken breasts: 4 pieces (6-8 oz/170-227g each) at 38-40°F (3-4°C)
- Ham: ½ lb (227g) sliced to 1/16-inch thickness
- Swiss cheese: 16 slices at 40°F (4°C), 1-oz slices
- Seasoning Blend:
- Garlic powder: 1 tablespoon (9g)
- Onion powder: 1 tablespoon (9g)
- Fine sea salt: 1 teaspoon (6g)
- Black pepper: ½ teaspoon (1g) freshly ground
- Breading Station:
- All-purpose flour: 1 cup (125g) at 70°F (21°C)
- Large eggs: 4 (200g) at 65°F (18°C), beaten
- Panko breadcrumbs: 2 cups (100g) fresh and dry
- Sauce Elements:
- Unsalted butter: 3 tablespoons (43g)
- Fresh garlic: 2 cloves (10g) minced to 1/16-inch
- All-purpose flour: 3 tablespoons (23g)
- Whole milk: 2 cups (480ml) at 70°F (21°C)
- Dijon mustard: ¼ cup (60g)
- Parmesan: 1 cup (100g) freshly grated
Step By Step Instructions
- Chicken Preparation
- 1. Butterfly breasts to ¼-inch thickness
2. Pound between plastic to ½-inch uniform thickness
3. Season both sides with spice mixture
4. Temperature should be 38-40°F (3-4°C) - Assembly Protocol
- 1. Layer 4 cheese slices and 2-3 ham slices on each breast
2. Roll tightly from narrow end
3. Wrap in plastic, twist ends to secure
4. Chill 30 minutes at 40°F (4°C) - Breading Process
- 1. Set up breading station in order:
- Seasoned flour
- Beaten eggs
- Panko breadcrumbs
2. Dredge each roll thoroughly
3. Double-coat if desired
4. Rest 5 minutes for coating to adhere - Cooking Specifications
- 1. Heat oil to exactly 325°F (163°C)
2. Fry 5-6 minutes per side until:
- Golden brown (Pantone 7509 C)
- Internal temperature 165°F (74°C)
- Cheese melted completely - Sauce Development
- 1. Melt butter over medium heat (325°F/163°C)
2. Add garlic, cook 30 seconds
3. Whisk in flour until blonde roux forms
4. Gradually add milk, simmer until thickened
5. Add Dijon and Parmesan
Final temperature: 165°F (74°C)
Serving and Storage Tips
Serve immediately at 145-150°F (63-66°C). Store leftovers at 40°F (4°C) for up to 3 days. Reheat in 350°F (177°C) oven until internal temperature reaches 165°F (74°C).
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Variations and Expert Tips
- Alternative cheese options (maintain same weight):
- Gruyère: aged minimum 6 months
- Havarti: full-fat version
- For baking: 375°F (190°C) for 25-30 minutes
Internal temperature must reach 165°F (74°C)
Frequently Asked Questions
- → Why do I need to chill the rolled chicken?
Chilling helps the roll hold its shape during cooking and keeps the cheese from leaking out too quickly.
- → Can I bake instead of fry?
Yes, bake at 375°F for 25-30 minutes or until internal temperature reaches 165°F. Spray with oil for better browning.
- → Why is my cheese leaking out?
Make sure to seal the edges well when rolling and don't skip the chilling step. Also ensure oil isn't too hot when frying.
- → Can I make the sauce ahead?
Yes, make up to 2 days ahead and reheat gently, whisking to smooth out. You may need to thin with a little milk.
- → How do I keep the breading from falling off?
Pat chicken dry before breading, and make sure to coat well in each layer. Don't skip any steps in the breading process.