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Classic Stuffed Chicken Dish

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This chicken cordon bleu recipe transforms simple chicken breasts into an impressive meal. The chicken is stuffed with ham and Swiss cheese, coated in crispy breadcrumbs, and served with a rich Dijon sauce. It's easier to make than you might think and perfect for special occasions.

Casey
Updated on Mon, 20 Jan 2025 20:08:01 GMT
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Two breaded and fried chicken rolls filled with ham and cheese, topped with a creamy sauce and garnished with parsley, rest on a plate. Pin it
Two breaded and fried chicken rolls filled with ham and cheese, topped with a creamy sauce and garnished with parsley, rest on a plate. | cookingwithcasey.com

Chicken Cordon Bleu is a classic dish celebrated for its rich flavors and elegant presentation. With origins tied to both French and Swiss culinary traditions, this beloved recipe features a harmonious combination of tender chicken, savory ham, and creamy cheese, encased in a crispy breadcrumb coating. It's a dish that symbolizes culinary refinement, making it a favorite for special occasions and everyday indulgence alike.

A Symbol of Culinary Refinement

Chicken Cordon Bleu represents a perfect balance of textures and flavors, with its juicy chicken, melted cheese, and savory ham enveloped in a crispy crust. Its adaptability has allowed it to be embraced by various cuisines, offering a versatile dining option that pairs well with many sides. The addition of a creamy Dijon sauce elevates the dish further, making it a timeless favorite.

Essential Ingredients For Success

  • Primary Components:
    • Chicken breasts: 4 pieces (6-8 oz/170-227g each) at 38-40°F (3-4°C)
    • Swiss cheese: 8 slices (1 oz/28g each) at 40°F (4°C), 1/16 inch thickness
    • Black Forest ham: 8 slices (1 oz/28g each) at 40°F (4°C), paper-thin
  • Breading Station:
    • All-purpose flour: 1½ cups (180g) at 70°F (21°C)
    • Large eggs: 3 (150g) at 65°F (18°C), beaten
    • Panko breadcrumbs: 2 cups (180g), fresh and dry
  • Dijon Sauce Elements:
    • Unsalted butter: 4 tablespoons (57g) at 65°F (18°C)
    • All-purpose flour: 3 tablespoons (23g)
    • Whole milk: 2 cups (480ml) at 70°F (21°C)
    • Dijon mustard: 2 tablespoons (30g)
    • Parmesan cheese: ½ cup (50g) freshly grated
  • Seasoning Blend:
    • Kosher salt: 1 tablespoon (18g)
    • Black pepper: 1 teaspoon (2g) freshly ground
    • Garlic powder: 1 teaspoon (3g)
    • Dried thyme: ½ teaspoon (0.5g)

Step By Step Instructions

Equipment Preparation
1. Preheat oven to 375°F (190°C) for backup heating
2. Heat oil to 325°F (163°C) for frying
3. Prepare breading station and thermometer
4. Line baking sheet with parchment
Chicken Preparation
1. Butterfly breasts evenly
2. Pound between plastic to ½ inch (1.27 cm)
3. Season both sides with spice blend
4. Maintain temperature below 40°F (4°C)
Assembly Process
1. Layer per breast:
- 2 cheese slices
- 2 ham slices
2. Roll tightly from narrow end
3. Secure with toothpicks
4. Wrap in plastic
5. Chill 30 minutes at 40°F (4°C)
Breading Protocol
1. Dredge in seasoned flour
2. Dip in beaten egg
3. Coat with panko
4. Rest 5 minutes for coating adhesion
Cooking Procedure
1. Fry at 325°F (163°C) for 5-6 minutes per side
2. Internal temperature must reach 165°F (74°C)
3. Color should be golden brown (Pantone 7509 C)
4. Drain on wire rack
Sauce Development
1. Create blonde roux with butter and flour
2. Add milk gradually while whisking
3. Simmer until nappe consistency
4. Add Dijon and Parmesan
5. Maintain temperature at 165°F (74°C)

Presentation and Serving Tips

Serve at 145-150°F (63-66°C)
- Slice at 45-degree angle
- Plate 4-5 slices per serving
- Sauce: 2-3 tablespoons (30-45ml)
- Garnish: fresh parsley, micro herbs
- Accompaniments at 140-145°F (60-63°C)

Variations and Dietary Adaptations

Alternative preparations:
- Air fryer: 375°F (190°C) for 15-18 minutes
- Baking: 375°F (190°C) for 25-30 minutes
Cheese substitutions (maintain same weight):
- Gruyère: aged minimum 6 months
- Mozzarella: moisture content 45-52%
Gluten-free option: Use certified GF breadcrumbs and flour

A close-up of breaded chicken rolls drizzled with a creamy sauce and garnished with parsley. Pin it
A close-up of breaded chicken rolls drizzled with a creamy sauce and garnished with parsley. | cookingwithcasey.com

Tips for Success

Temperature control is critical:
- Chicken must stay below 40°F (4°C) until cooking
- Oil temperature: maintain 325°F (163°C) ±5°
- Final internal temperature: 165°F (74°C)
- Resting temperature: 145-150°F (63-66°C)
Storage: Refrigerate at 40°F (4°C) for up to 24 hours
Reheating: 350°F (177°C) oven until 165°F (74°C) internal

Frequently Asked Questions

→ Can I bake this instead of frying?

Yes, you can bake it at 375°F for about 25-30 minutes. Make sure to spray the breaded chicken with oil first for a golden crust.

→ How do I know when the chicken is done?

The chicken should reach 165°F inside. The outside should be golden brown, and when cut, the center should be fully white with no pink.

→ Can I prepare this ahead of time?

You can stuff and roll the chicken up to 24 hours ahead. Keep it wrapped in plastic in the fridge, then bread and cook when ready to serve.

→ Why is my sauce lumpy?

Lumpy sauce usually means the flour wasn't mixed well with butter or the milk was added too quickly. Whisk constantly and add milk slowly for smooth sauce.

→ What sides go well with this dish?

This pairs great with roasted vegetables, mashed potatoes, or a green salad. The sauce also tastes wonderful over steamed asparagus or rice.

Chicken Cordon Bleu

Golden-crusted chicken breast stuffed with ham and melted Swiss cheese, served with a creamy Dijon sauce. Perfect for special dinners.

Prep Time
45 Minutes
Cook Time
20 Minutes
Total Time
65 Minutes
By: Casey

Category: Hearty Main Dishes

Difficulty: Intermediate

Cuisine: French

Yield: 4 Servings (4)

Dietary: ~

Ingredients

01 4 boneless, skinless chicken breasts.
02 Salt and pepper.
03 1 tablespoon garlic powder.
04 1 tablespoon onion powder.
05 16 slices Swiss cheese.
06 ½ lb ham, thinly sliced.
07 Peanut oil or vegetable oil for frying.
08 1 cup all-purpose flour.
09 4 eggs, beaten.
10 2 cups panko bread crumbs.
11 3 tablespoons butter.
12 2 cloves garlic, minced.
13 3 tablespoons all-purpose flour.
14 2 cups milk.
15 ¼ cup Dijon mustard.
16 1 cup shredded Parmesan cheese.
17 Salt and pepper to taste.

Instructions

Step 01

Season chicken with salt, pepper, garlic powder, and onion powder.

Step 02

Pound chicken between plastic wrap until ½ inch thick.

Step 03

Layer each breast with Swiss cheese and ham.

Step 04

Roll chicken tightly in plastic wrap and chill for 30 minutes.

Step 05

Heat oil to 325°F in a deep pan.

Step 06

Coat chicken in flour, eggs, then breadcrumbs.

Step 07

Fry 5 minutes per side until golden.

Step 08

Cook garlic in butter, add flour, whisk in milk until thick.

Step 09

Stir in mustard and Parmesan cheese.

Step 10

Slice chicken and serve with sauce.

Notes

  1. This dish works best with thin-cut chicken breasts.
  2. Make sure cheese and ham are placed evenly for best rolling results.
  3. If chicken isn't cooked through after frying, finish in a 325°F oven.

Tools You'll Need

  • Meat mallet or rolling pin.
  • Deep frying pan.
  • Wire rack.
  • Saucepan.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (Swiss cheese, Parmesan, milk).
  • Eggs.
  • Wheat (flour, breadcrumbs).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 850
  • Total Fat: 45 g
  • Total Carbohydrate: 35 g
  • Protein: 75 g