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- 4 boneless, skinless chicken breasts - 4 slices of ham (preferably thinly sliced) - 4 slices of Swiss cheese These three items are the stars of Chicken Cordon Bleu. The chicken forms the base, while the ham and Swiss cheese add flavor and richness. Make sure the ham is thin; this helps it melt nicely with the cheese. - 1 cup all-purpose flour - 2 large eggs, beaten - 1 cup breadcrumbs (preferably panko for extra crispiness) - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper, to taste Breading gives our chicken a crunchy texture. Use panko breadcrumbs for an extra crispy bite. Season the flour with salt, pepper, garlic powder, and onion powder for a flavor boost. - 1 cup heavy cream - 1 cup shredded Swiss cheese (for the sauce) - 2 tablespoons butter The sauce is creamy and full of Swiss cheese flavor. Heavy cream makes it rich. Butter adds depth and helps the cheese melt smoothly. This sauce is perfect drizzled over your chicken! {{ingredient_image_1}} To start, prep the chicken breasts. Take each chicken breast and place it between two sheets of plastic wrap. Use a meat mallet to pound the chicken until it is about ½ inch thick. This helps the chicken cook evenly. Next, season each breast. Sprinkle salt, pepper, garlic powder, and onion powder on both sides. This adds flavor to your dish. Now, let’s set up the breading station. Use three plates: one for flour, one for beaten eggs, and one for breadcrumbs. This makes coating the chicken easy and fun. For the dredging process, take each stuffed chicken breast and coat it in flour first. Shake off any extra flour. Next, dip it in the beaten eggs, letting the excess drip off. Finally, coat it in breadcrumbs, pressing gently to make sure it sticks well. To cook the chicken, heat olive oil in a large skillet over medium-high heat. Add the breaded chicken to the skillet. Cook for about 4-5 minutes on each side until it turns golden brown. Once golden, transfer the chicken to a baking dish. Bake the chicken in a preheated oven at 375°F for 15-20 minutes. The chicken should reach an internal temperature of 165°F to be safe to eat. While the chicken bakes, let’s prepare the Swiss cheese sauce. In a saucepan, melt butter over medium heat. Once melted, add heavy cream and stir gently. Bring it to a simmer for a few moments. Now, slowly whisk in the shredded Swiss cheese. Keep stirring until the cheese is melted and creamy. Don’t forget to season with salt and pepper to taste. This sauce will be the perfect topping for your chicken. - Choosing the right breadcrumbs: I recommend using panko breadcrumbs. They are light and airy. This helps create a nice crunch. Regular breadcrumbs work too, but panko gives you that extra crispiness. - Proper frying technique: Heat your oil until it shimmers. This means it’s hot enough. Cook the chicken for about 4 to 5 minutes on each side. Don’t rush this step! A good sear locks in flavor and moisture. - Techniques for a creamy texture: Start by melting the butter over medium heat. Slowly add the cream and stir gently. Keep stirring until it simmers. This helps avoid lumps. Then, whisk in the shredded Swiss cheese. It should melt smoothly into the sauce. - Seasoning adjustments: Taste your sauce! Add salt and pepper to fit your taste. You can even add a pinch of nutmeg for warmth. This small touch makes a big difference. - Garnishing with parsley: A sprinkle of fresh parsley adds color. It makes the dish look appealing and fresh. Just chop a little and scatter it on top. - Serving suggestions: Serve this dish with a side salad or some roasted veggies. A nice glass of white wine pairs well too. It elevates the meal and makes it special. Pro Tips Use Panko Breadcrumbs: They provide an extra layer of crispiness compared to regular breadcrumbs, making your chicken cordon bleu even more delightful. Ensure Even Thickness: Pounding the chicken breasts to an even thickness helps them cook uniformly, preventing any dry or undercooked spots. Rest Before Serving: Allow the chicken to rest for a few minutes after baking. This helps the juices redistribute, keeping the chicken moist. Experiment with Fillings: Feel free to mix up the fillings! Try different cheeses or add spinach for a unique twist on the classic recipe. {{image_2}} You can easily change the flavors of Chicken Cordon Bleu by swapping ingredients. Here are some ideas: - Different cheese options: Try cheddar, gouda, or even pepper jack cheese. Each will give a unique taste. - Alternative meats for stuffing: Use turkey or chicken sausage instead of ham. This can make the dish lighter. You can cook Chicken Cordon Bleu in various ways. Here are some methods to try: - Air fryer instructions: Preheat your air fryer to 360°F (182°C). Cook the breaded chicken for 15-18 minutes. Flip halfway for even cooking. - Grilling versus baking: Grilling adds a nice smoky flavor. Bake for a crispy finish. Both methods work well for tasty results. Pair your Chicken Cordon Bleu with great side dishes and drinks. Here are some ideas: - Side dishes that pair well: Serve with mashed potatoes, steamed green beans, or a fresh salad. These sides balance the rich flavors. - Wine and beverage pairing ideas: A crisp white wine like Chardonnay or a light lager works perfectly. These drinks enhance the meal without overpowering it. After enjoying your Chicken Cordon Bleu, store any leftovers properly. Place the chicken in an airtight container. It will keep well in the fridge for up to four days. For longer storage, freeze the chicken. Wrap each piece in plastic wrap, then place them in a freezer bag. This way, they can last for up to three months. Just remember to label the bags with the date. When you want to enjoy your leftovers, reheating them right is key. The best method is to use the oven. Preheat it to 350°F (175°C). Place the chicken on a baking sheet and heat for about 15-20 minutes. This keeps the chicken crispy. To avoid sogginess, skip the microwave. Microwaving can make the breading soft. If you must use it, heat on low power for short bursts. Always check the chicken's temperature to ensure it's warm throughout. To check if your chicken is done, use a meat thermometer. The safe internal temperature for chicken is 165°F (75°C). Insert the thermometer into the thickest part of the chicken. If it reads 165°F, your chicken is safe to eat. Always check the doneness before serving. Yes, you can prepare Chicken Cordon Bleu ahead of time! You can bread the chicken and store it in the fridge for up to 24 hours before cooking. Wrap the chicken well with plastic wrap to keep it fresh. This way, you save time on busy days. Just remember to cook it within that timeframe. If you need a substitute for Swiss cheese, try Gruyère or Emmental. Both have a similar flavor and melt well. You can also use mozzarella for a milder taste. If you want something sharper, consider cheddar. Each cheese will give a different twist to your dish. In this post, we covered how to make Chicken Cordon Bleu from start to finish. We discussed the main ingredients, including chicken, ham, and Swiss cheese. We also shared breading techniques, cooking methods, and how to make a creamy Swiss cheese sauce. Finally, I hope you feel empowered to try this dish. With practice and these tips, you can serve a delicious meal that impresses every time. Enjoy your cooking!

Crispy Chicken Cordon Bleu with Creamy Swiss Sauce

A deliciously crispy chicken dish stuffed with ham and Swiss cheese, served with a creamy Swiss cheese sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 4 slices ham (preferably thinly sliced)
  • 4 slices Swiss cheese
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (preferably panko for extra crispiness)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • 1 cup heavy cream
  • 1 cup shredded Swiss cheese (for the sauce)
  • 2 tablespoons butter
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet until they are about ½ inch thick.
  • Season each chicken breast with salt, pepper, garlic powder, and onion powder on both sides.
  • Lay a slice of ham and a slice of Swiss cheese on each chicken breast, then fold them up like a pocket, securing with toothpicks if necessary.
  • Set up a breading station: place flour on one plate, beaten eggs on a second plate, and breadcrumbs on a third plate.
  • Dredge each stuffed chicken in flour, shaking off the excess, then dip it into the beaten eggs, and finally coat it in breadcrumbs, pressing gently to adhere well.
  • In a large skillet, heat olive oil over medium-high heat. Add the breaded chicken and cook for about 4-5 minutes on each side, until golden brown.
  • Transfer the chicken to a baking dish, and bake in the oven for an additional 15-20 minutes or until the chicken is cooked through (internal temperature should be 165°F).
  • While the chicken is baking, prepare the Swiss cheese sauce. In a saucepan, melt the butter over medium heat.
  • Add the heavy cream, stirring gently, and bring to a simmer. Slowly whisk in the shredded Swiss cheese until melted and creamy. Season with salt and pepper to taste.
  • Once the chicken is done baking, remove toothpicks if used, and plate them. Drizzle the creamy Swiss cheese sauce over the top and garnish with fresh parsley.

Notes

For extra crispiness, use panko breadcrumbs.
Keyword chicken, cordon bleu, crispy, Swiss cheese