Chicken Cordon Bleu Recipe

Chicken Cordon Bleu was on of my first 'fancy' dishes I ever made. Stuffed with Ham and Cheese, a golden crust, and a delicious sauce, it's a crowd pleaser and will defiantly impress anyone you cook it for!

Ingredients

Chicken Ingredients 

1. 2 pieces of chicken breast 
2. 3/4 cup of flour 
3. 3/4 cup bread crumbs (Panko, Italian, whatever you want) 
4. 3 eggs
5. 8 pieces of Swiss cheese 
6. 8 pieces of ham 
7. Salt 
8. Pepper
9. Paprika (optional) 

Sauce Ingredients

1. 2 tbsp of butter 
2. 5 garlic pieces 
3. 1 tbsp flour 
4. 1 cup of whole milk 
5. 1 tbsp of dijon 
6. 1/2 - 1 tbsp of Worcestershire sauce (add more to taste. I used 1tbsp) 
7. ¼ -½ cup of parmesan cheese (add more or less to your liking. I use more) 
8. Salt
9. Pepper
10. Chives 
11. ¼ cup of water (optional) 

Method 

Chicken Method: 

1. Preheat your oven to 350 degrees F. 
2. Butterfly your chicken breast and apply salt and pepper inside 
3. Pound and smash your chicken out to make it thin. Don’t smash too hard so the chicken won’t rip. Make sure to add a piece of plastic or parchment paper in between 
4. Add 2 pieces of ham, 2 pieces of cheese. Then layer 2 more pieces of ham and 2 more pieces of cheese. If it’s too thick, remove some ham or cheese. 
5. Roll up the chicken and fold in the sides. You don't want any ham or cheese sticking out or it's not going to get the crust you desire. 
6. Use plastic wrap and roll up your chicken twirling up the sides as well as you roll. This will allow the plastic to be tighter around the chicken. 
7. Refrigerate for 30 minutes. 
8. Season your breadcrumbs and flour however you like. I used salt, pepper, and paprika in mine. 
9. Take your chicken out of the refrigerator and dip it in the flour, then eggs, then bread crumbs. 
10. Back in the refrigerator uncovered for 30 minutes. 
11. Deep fry the chicken for about 3-4 minutes or until golden brown. The inside should not be cooked here. You can also use less oil and just pan fry 1/4 of the chicken at a time if you don't want to use so much oil. 
12. Place the chicken in the oven for about 25-35 minutes depending on the thickness of the chicken. Internal temp should be 165. 
13. Cut up the chicken and serve with sauce on top. 

Sauce Method: 

1. In a pan, add butter and garlic and saute till lightly golden brown. 
2. Add flour and saute till a bit thicker. Add in your milk and simmer for 1 minute. If the sauce gets thick, add as much water as you need to loosen it up. Maybe around ¼ cup
3. Add in Dijon, Worcestershire, and parmesan. 
4. Salt and pepper to taste and top with chives. 
5. Add any extra water if the sauce thickens up. 
6. Keep sauce on the lowest flame possible to keep warm while chicken is preparing so the sauce does not thicken up.