Chicken cordon bleu is the ultimate fancy meal that will impress anyone you cook it for. It kind of reminds me of a more elevated version of my favorite Lunchable as a kid, the ham, cheese, and cracker one. But this is the adult version, and it is even better.
It is a Swiss dish where chicken is pounded thin, stuffed with ham and cheese, then rolled tightly, breaded, and fried. The result is a cheesy, soft interior with a perfectly crispy exterior that is so good.
It is one of those meals I make about once a quarter for someone I have not cooked for yet because it is always a hit.
Key Ingredients & Substitutions:
- Chicken Breasts: Breast works best because you can butterfly and pound it thin to create that classic pinwheel roll. You can substitute thin cut pork chops or turkey cutlets.
- Deli Ham: Ham adds saltiness and structure inside the roll. Prosciutto or smoked turkey are great substitutes.
- Swiss Cheese: Swiss melts smoothly and gives the classic nutty flavor. Gruyère, provolone, or mozzarella also work well.
- Gluten Free Flour: I like Bob’s Redmil 1-1 GF flour here You can also us all purpose flour.
- Eggs: Eggs act as the binder that allows the breadcrumbs to adhere. You can substitute oil if needed.
- Gluten Free Panko Breadcrumbs – literally the only good GF breadcrumbs I have found are Aleias GF bread crumbs. You wouldn’t even know they are GF. Alternatively, you can use normal panko breadcrumbs.
- Butter: Butter builds richness and forms the base of the roux. Olive oil can be used but will be less creamy in flavor.
- Parmesan Cheese: Freshly grated parmesan cheese is best for this recipe. It is very flavorful, while also not having too much moisture. You can omit this cheese completely, or you can replace with another low moisure cheese.
- Whole Milk: Whole milk provides body and silkiness. Half and half or cream will make a richer sauce.
- Dijon Mustard: Dijon gives the signature tangy sharpness that balances the richness. Whole grain mustard is a great substitute.
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Chicken Cordon Bleu
Prep Time: 15 minutes
Cook Time: 2 Hours
Total Time: 2 Hours 15 minutes
Serves: 4-6
Ingredients:
- 2 large chicken breasts
- Salt and pepper
- 4 slices of deli ham
- 4 slices of swiss cheese
- 1 cup flour
- 2 eggs
- 1 cup panko breadcrumbs
- 2-3 cups avocado oil
- Toothpics
Dijon Cream Sauce
- 2 Tbsp butter
- 2 Tbsp gluten free flour
- 2 cups whole milk
- 2 Tbsp dijon mustard
- 1/2 cup parmesan cheese, grated
Preparation:
STEP 1.
Preheat the oven to 375°F.
Prep the chicken. Slice the chicken in half so it is butterflied open, don’t slice it completely in half. Cover with plastic wrap and pound thinly so you get an even piece, around 1/2 inch thick. Season both sides with salt and pepper.
STEP 2.
Fill and roll the chicken. Place two pieces of ham on each chicken breast and top with two slices of cheese. Tightly roll into a cylinder. Insert a toothpick at the base to help hold it. Then tightly wrap in plastic wrap and transfer to the fridge to set it. This will help us bread it later and it will hold it’s form. Set in the fridge for 30 minutes.
STEP 3.
Bread the chicken. In one bowl whisk together the eggs and 2 Tbsp of water to make the egg wash. In the next bowl add the flour and season with salt. In the third, add the panko bread crumbs. Remove the chicken from the fridge and discard the plastic wrap. Bread the chicken by gently rolling in the flour so it is evenly coated. Then roll in the egg wash so it is coated. Remove and finally roll in the panko bread crumbs so it is completely coated. Place on a wrack over a sheet tray and set aside.
STEP 4.
Add avocado oil to a pot so there is around 2 inches of oil. Turn the heat to medium high and monitor the temperature. We want the oil to be 350°F. Once it reaches that temperature, lower one chicken at a time into the oil to fry. It will be half submerged. Fry on the first side for 2-4 minutes, until golden. Then roll it onto the second side to fry. Once it is golden brown, remove and place back on the wrack over the sheet tray. Do this with the second breast as well.
STEP 5.
Transfer to the oven and bake for 20-25 minutes, until the internal temperature reaches 155*F, then remove from the oven.
STEP 6.
While that is in the oven, make the sauce. In a pot over medium heat, add the butter. Once melted and bubbling, stir in the flour and make a roux. Stir constantly for 2 minutes until there are no more clumps. Slowly start to whisk in the milk, do a little at a time to avoid clumps. Once the milk is incorporated bring the mixture up to a simmer and season with salt and pepper. Simmer on low heat for 5-8 minutes, until the milk has thickened. Turn off the heat.
STEP 7.
Stir in the dijon mustard and parmesan cheese to finish the sauce. Taste for seasoning and add salt and pepper as needed.
STEP 8.
Slice the chicken and serve with the sauce. Enjoy!
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