Name: Easy Baked Chicken Cordon Bleu - Beef & Swiss
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 16 slices Swiss cheese; 1/2 pound thinly sliced beef (instead of ham); 1 tablespoon garlic powder; 1 tablespoon onion powder; Salt to taste; Pepper to taste; 1 cup all-purpose flour; 4 beaten eggs; 2 cups panko breadcrumbs; 3 tablespoons butter; 2 cloves minced garlic; 3 tablespoons all-purpose flour; 2 cups milk; Peanut or vegetable oil for frying

Chicken Cordon Bleu, a classic that never fails to impress, is more than just a meal; it’s an experience. This elegant dish, with its perfectly cooked chicken breast encasing a molten core of savory ham and gooey Swiss cheese, is a testament to simple ingredients elevated to extraordinary heights. What is it about this seemingly straightforward preparation that captures our hearts and palates? Perhaps it’s the irresistible contrast of textures: the tender, juicy chicken yielding to the creamy cheese and salty ham. Or maybe it’s the comforting familiarity, a dish that evokes feelings of warmth and sophisticated dining, all in one glorious bite. When done right, Chicken Cordon Bleu is a symphony of flavors and sensations, a true showstopper for any occasion, whether it’s a weeknight treat or a special celebration. Today, we’re diving deep into how to achieve that perfect, crispy exterior and lusciously cheesy interior, ensuring your Chicken Cordon Bleu is nothing short of phenomenal.

Ingredients:

4 chicken breasts, boneless and skinless.
Salt to taste.
Pepper to taste.
1 tablespoon garlic powder.
1 tablespoon onion powder.
16 slices Swiss cheese.
½ pound ham, thinly sliced.
Peanut or vegetable oil for frying.
1 cup all-purpose flour.
4 eggs, beaten.
2 cups panko breadcrumbs.
3 tablespoons butter.
2 cloves garlic, minced.
3 tablespoons all-purpose flour.
2 cups milk.

Preparing the Chicken

Start by preparing your chicken breasts. Place each boneless, skinless chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or the flat side of a heavy pan, gently pound each chicken breast until it’s about ¼-inch thick. This ensures even cooking and makes them easier to roll. Be careful not to over-pound, which can tear the chicken. Once pounded, season both sides of each chicken breast generously with salt and pepper. In a small bowl, mix together 1 tablespoon of garlic powder and 1 tablespoon of onion powder. Sprinkle this seasoning mixture evenly over both sides of the pounded chicken breasts. This adds a foundational layer of savory flavor.

Assembling the Rolls

Now it’s time to assemble the delicious Chicken Cordon Bleu rolls. Lay one pounded and seasoned chicken breast flat on a clean work surface. Place 2 slices of Swiss cheese overlapping slightly on top of the chicken, leaving a small border around the edges. Then, layer about 2-3 slices of thinly sliced ham on top of the Swiss cheese. The goal is to have the cheese and ham completely enclosed within the chicken. Starting from one of the shorter ends, carefully roll up the chicken breast tightly, ensuring the cheese and ham are tucked inside. Pinch the ends to secure the filling. Repeat this process with the remaining chicken breasts, cheese, and ham. You should end up with four beautifully rolled chicken bundles.

Breading the Chicken

The next step is creating that irresistible crispy coating. Set up a dredging station with three shallow dishes. In the first dish, place 1 cup of all-purpose flour. In the second dish, pour the 4 beaten eggs. In the third dish, add 2 cups of panko breadcrumbs. Dredge each assembled chicken roll first in the flour, shaking off any excess. Then, dip it into the beaten eggs, making sure it’s fully coated. Finally, press the egg-coated chicken roll into the panko breadcrumbs, ensuring an even and thorough coating on all sides. The panko breadcrumbs will provide an extra crunch that is characteristic of well-made Chicken Cordon Bleu. Gently press the breadcrumbs onto the chicken to help them adhere.

Frying the Chicken

For the frying stage, you’ll need a large, deep skillet or Dutch oven. Add enough peanut or vegetable oil to the skillet to come about 1 to 1.5 inches up the sides. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). It’s crucial to maintain this temperature for optimal frying. Carefully place 2-3 breaded chicken rolls into the hot oil, being sure not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy chicken. Fry the chicken for about 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the fried chicken with a slotted spoon and place it on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining chicken rolls.

Making the Creamy Sauce

While the chicken is draining, let’s prepare a quick and delicious creamy sauce to complement your Chicken Cordon Bleu. In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add the 2 cloves of minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Whisk in 3 tablespoons of all-purpose flour and cook for another minute, stirring constantly. This creates a roux, which will thicken your sauce. Gradually whisk in 2 cups of milk, a little at a time, ensuring there are no lumps. Bring the sauce to a gentle simmer, stirring frequently, until it thickens to your desired consistency. Season the sauce with salt and pepper to taste. This creamy sauce is the perfect accompaniment to the crispy chicken.

Conclusion:

There you have it – your guide to creating a truly spectacular Chicken Cordon Bleu right in your own kitchen! We’ve walked through each step, from pounding the chicken breasts to that perfect golden-brown crust. The combination of tender chicken, savory ham, and melty Swiss cheese is a classic for a reason, and I’m confident you’ll impress yourself and anyone you share this with. Enjoy the delightful aroma filling your home as it bakes, a true testament to your culinary efforts. This Chicken Cordon Bleu is incredibly versatile; it’s fantastic served alongside creamy mashed potatoes and steamed asparagus for a classic meal, or even with a simple side salad for a lighter option. Don’t be afraid to experiment with variations – perhaps add a sprinkle of Dijon mustard inside before rolling, or try a different cheese like Gruyère for a nutty twist. The key is to embrace the process and savor the delicious outcome. Happy cooking!

Frequently Asked Questions:

Can I make Chicken Cordon Bleu ahead of time?

Absolutely! You can prepare the rolled chicken cordon bleu up to the point of breading, wrap them tightly, and refrigerate them for up to 24 hours. When you’re ready to cook, let them sit at room temperature for about 30 minutes before breading and baking as per the recipe instructions. This makes it a wonderful option for entertaining.

What if I don’t have breadcrumbs?

No problem! You can substitute Panko breadcrumbs for a crispier texture, or even crush up some unsweetened cornflakes or crackers for a unique crunch. If you’re aiming for a gluten-free version, almond flour or gluten-free breadcrumbs are excellent alternatives.