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Restaurant Quality Chicken Cordon Bleu Recipe
Youssef Hb

Restaurant Quality Chicken Cordon Bleu

Elevate your dinner table with this sophisticated yet approachable Chicken Cordon Bleu. Featuring tender chicken breasts rolled with savory turkey ham and nutty Swiss cheese, this recipe uses a clever cold-setting technique to ensure a perfect, leak-free seal. Finished with a crispy panko crust and a velvety, tangy Dijon cream sauce, this dish provides the texture and flavor profile of high-end bistro cuisine in the comfort of your own home.
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: DINNER
Cuisine: French-inspired
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (6 oz each)
  • 4 slices deli turkey ham
  • 8 ounces Swiss cheese, sliced
  • 1/2 cup all-purpose flour
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 large eggs, whisked
  • 2 cups panko breadcrumbs
  • 2 tbsp butter
  • 2 tbsp all-purpose flour (for sauce)
  • 2 cups milk
  • 2 tbsp Dijon mustard
  • Salt and pepper to taste

Method
 

  1. Place chicken breasts between plastic wrap and pound to 1/2 inch thickness.
  2. Season the chicken with salt and pepper.
  3. Layer a slice of turkey ham and Swiss cheese over each breast.
  4. Roll the chicken tightly, tucking in the sides to secure the filling.
  5. Chill the rolls in the refrigerator to cold-set for 30 minutes.
  6. Prepare a dredging station with flour mixed with onion and garlic powder, whisked eggs, and panko breadcrumbs.
  7. Coat each chicken roll in flour, then egg, then panko, pressing firmly to adhere.
  8. Bake at 375°F for 35-40 minutes until golden and cooked through.
  9. Prepare the sauce by melting butter in a saucepan, whisking in flour to form a roux, and gradually adding milk.
  10. Simmer the sauce until thickened, then stir in Dijon mustard.
  11. Serve the chicken topped with the Dijon cream sauce.

Notes

Ensure the chicken is cold-set before breading to prevent the cheese from leaking during baking. For extra flavor, toast the panko breadcrumbs in a pan with a little butter before coating the chicken. Leftovers can be stored in an airtight container for up to 2 days.