Crispy, Creamy Chicken Cordon Bleu Surprise

Experience the ultimate delight with this revamped Chicken Cordon Bleu! Imagine golden, crispy chicken stuffed with gooey Swiss cheese and savory ham, all crowned with a velvety Dijon sauce. Perfect for when you want something fancy yet fun!

Ingredients

• 4 boneless, skinless chicken breasts
• Salt, to taste
• Pepper, to taste
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 16 slices Swiss cheese
• ½ lb ham, thinly sliced
• Peanut oil or vegetable oil, for frying
• 1 cup all-purpose flour (125 g)
• 4 eggs, beaten
• 2 cups panko bread crumbs (100 g)

Creamy Dijon Sauce

• 3 tbsp butter
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cups milk (480 mL)
• ¼ cup Dijon mustard (60 g)
• 1 cup shredded Parmesan cheese (100 g)
• Salt, to taste
• Pepper, to taste

Instructions

1. Prep Your Chicken: Season those chicken breasts with salt, pepper, garlic powder, and onion powder. Give them a good toss so they’re evenly coated.
2. Flatten and Layer: On a sturdy cutting board, place a chicken breast between plastic wrap and pound it down until it’s about ½ inch (1 cm) thick. Time to layer! Lay 2 slices of Swiss cheese, 2 slices of ham, then repeat with another layer of cheese and ham. Roll it up nice and tight!
3. Wrap It Up: Wrap your chicken roll tightly in plastic wrap, twisting the ends to firm up the roll. Repeat with the rest, then chill those beauties in the fridge for 30 minutes.
4. Fry Time!: Heat your oil to 325°F (170°C) in a tall-sided pan. While the oil’s heating, set up your breading station: one dish with flour, one with beaten eggs, and one with panko crumbs. Dredge each chicken roll in flour, then egg, then crumbs.
5. Golden Perfection: Fry your breaded chicken rolls for about 5 minutes per side, until they’re golden and crispy. If the insides need a bit more cooking, finish them in the oven at 325°F (170°C) until they hit 165°F (75°C).
6. Sauce It Up!: In a saucepan, melt the butter and sauté the garlic until fragrant. Whisk in the flour, then slowly add the milk, stirring constantly until it thickens. Add the Dijon mustard, Parmesan cheese, salt, and pepper. Whisk until smooth and remove from heat.
7. Serve & Savor: Slice up your chicken cordon bleu and drizzle that creamy Dijon sauce all over. Enjoy the crispy, creamy, cheesy goodness!