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The Ultimate Crispy & Creamy Chicken Cordon Bleu with Dijon

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  • Author: Chef AI
  • Prep Time: 35-45 Minutes
  • Cook Time: 20-30 Minutes
  • Total Time: 55-75 Minutes
  • Yield: 4-6 Servings 1x
  • Category: Dinner

Description

How to make crispy, pan-fried chicken cordon bleu with creamy ham, melty Swiss cheese, and tangy Dijon sauce that will impress your dinner guests.

Ingredients

Scale
  • Chicken & Fillings:
  • 4 large boneless, skinless chicken breasts
  • 8 slices thinly sliced deli ham (e.g., Black Forest)
  • 8 slices Swiss cheese (or 1 cup shredded Gruyère)
  • 2 tablespoons Dijon mustard
  • Breading & Frying:
  • 1/2 cup all-purpose flour
  • 2–3 large eggs, beaten
  • 1.5 cups Panko breadcrumbs
  • 1/2 cup vegetable oil, for pan-frying
  • Dijon Sauce:
  • 2 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon fresh lemon juice
  • Seasonings & Garnish:
  • 1 teaspoon Kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prep Chicken: Pound chicken breasts to 1/4-inch thickness, then season with salt, pepper, and garlic powder. Set up your breading station with flour, beaten eggs, and Panko. This prepares the base for your delicious Crispy and Creamy Chicken Cordon Bleu with Dijon Sauce.
  2. Fill & Roll: Spread Dijon mustard inside each chicken breast, then layer with two slices of ham and two slices of Swiss cheese. Carefully roll each breast tightly to enclose the filling, creating a perfect parcel for frying.
  3. Bread Chicken: Dredge each rolled chicken first in flour, tapping off excess. Dip into beaten eggs, then coat thoroughly with Panko breadcrumbs, pressing gently. This ensures a beautifully crispy exterior for your Crispy and Creamy Chicken Cordon Bleu.
  4. Pan-Fry Chicken: Heat vegetable oil in a large skillet over medium-high heat until shimmering. Pan-fry the breaded chicken for 5-7 minutes per side until golden brown and cooked through, reaching 165°F internal temperature.
  5. Make Sauce: In the same skillet, melt butter, then whisk in heavy cream, chicken broth, and lemon juice. Simmer gently, allowing the sauce to emulsify and slightly thicken, seasoning with salt and pepper to taste.
  6. Rest & Sauce: Let the pan-fried chicken rest for a few minutes to redistribute juices. Spoon the warm Dijon sauce generously over each piece of Crispy and Creamy Chicken Cordon Bleu, allowing the flavors to meld beautifully.
  7. Garnish & Serve: Garnish your finished Crispy and Creamy Chicken Cordon Bleu with fresh chopped parsley for a pop of color and freshness. Serve immediately with your favorite accompaniments for an impressive meal.

Find it online: https://tastetrend.net/crispy-and-creamy-chicken-cordon-bleu-with-dijon-s/