Chicken Cordon Bleu

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients:

For the Chicken:

• 2 large chicken breasts (butterflied and pounded thin)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 4 slices ham (preferably smoked or honey ham)
• 4 slices Swiss cheese or Gruyère (for better melt and flavor)
• 2 tablespoons Dijon mustard (for extra flavor inside)

For Breading:

• ½ cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs (preferably panko for extra crunch)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon dried parsley
• 2 tablespoons butter, melted (for extra crispiness)

For the Creamy Dijon Sauce:

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk (warm)
• 1 tablespoon Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup Parmesan cheese (optional, for extra richness)

Instructions:

1. Prepare the Chicken

1. Butterfly the chicken breasts by slicing them in half horizontally, then pound them to an even ¼-inch thickness.
2. Season with salt, pepper, garlic powder, and paprika.
3. Spread a thin layer of Dijon mustard on one side of each chicken breast.
4. Layer ham and cheese over the chicken, keeping them centered to prevent overflow.
5. Tightly roll up the chicken, tucking in the sides as you go. Secure with toothpicks.

2. Bread the Chicken

1. Set up a breading station:
   • Bowl 1: Flour
   • Bowl 2: Beaten eggs
   • Bowl 3: Panko breadcrumbs mixed with salt, pepper, paprika, and parsley
2. Roll each chicken piece in flour, dip in eggs, then coat evenly in breadcrumbs.
3. Lightly drizzle with melted butter for an extra crisp crust.

3. Bake or Fry

• Oven Method (Healthier & Still Crispy):
  1. Preheat oven to 200°C (400°F).
  2. Place chicken on a greased baking rack over a sheet pan.
  3. Bake for 25-30 minutes, or until golden brown and the internal temperature reaches 165°F (75°C).
• Frying Method (Extra Crispy):
  1. Heat 1 inch of oil in a pan over medium heat (about 175°C / 350°F).
  2. Fry for 3-4 minutes per side, until golden brown.
  3. Drain on paper towels and finish in a 180°C (350°F) oven for 10 minutes to cook through.

4. Make the Creamy Dijon Sauce

1. In a saucepan, melt butter over medium heat.
2. Stir in flour and cook for 1 minute to remove the raw taste.
3. Slowly whisk in warm milk, stirring until smooth.
4. Add Dijon mustard, salt, pepper, and Parmesan (if using).
5. Simmer for 2-3 minutes until thick and creamy.

5. Serve & Enjoy!

• Slice the Chicken Cordon Bleu and drizzle with Dijon sauce.
• Serve with steamed vegetables, mashed potatoes, or a fresh salad.

Tips for the Best Chicken Cordon Bleu:

✔ Pound the chicken evenly – This ensures even cooking.
✔ Use Swiss or Gruyère cheese – They melt better and have a richer taste.
✔ Chill before breading – Place rolled chicken in the fridge for 10-15 minutes to help keep its shape.
✔ Drizzle melted butter before baking – This mimics the golden, crispy crust of frying.
✔ Let it rest before slicing – This keeps the cheese from oozing out too quickly.