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Chicken Cordon Bleu

Featured in Satisfying Main Dishes for Every Occasion.

Slices of chicken wrapped around cheese and ham, coated in breadcrumbs, and fried until golden. Paired with a velvety Parmesan sauce, it's a crowd-pleaser that's worth every step.
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Barbara Chef
Updated on Fri, 18 Apr 2025 19:44:32 GMT
Golden breaded chicken opened to show melty cheese and ham, covered with creamy sauce and sprinkled with parsley. Pin it
Golden breaded chicken opened to show melty cheese and ham, covered with creamy sauce and sprinkled with parsley. | cookwithcarla.com

I've gotta tell you about my go-to fancy dinner - homemade Chicken Cordon Bleu. After tweaking this for ages, it always wows everyone at the table. There's something truly magical when you break through that golden crunchy coating to find juicy chicken wrapped around gooey Swiss and flavorful ham inside. And wait till you try that smooth Dijon sauce - it's absolutely dreamy.

Why You'll Love This

This meal hits that sweet spot between fancy restaurant food and down-home comfort cooking. I adore how impressive it looks served up, but really it's just a delicious wrap of everything good - juicy chicken, salty ham, melted cheese, all brought together with a sauce that'll make you want to lick the plate. It's now my automatic choice when I want dinner to feel extra fancy.

Your Shopping List

  • Chicken Breasts: 4 pieces around 6-8 oz each, keep them in the fridge until needed for easier handling.
  • Ham: ½ pound cut thin, splurge on quality from the deli counter.
  • Swiss Cheese: 16 slices, don't go for the cheap stuff here.
  • Flour: 1 cup to start the coating process.
  • Eggs: 2 large ones, whipped thoroughly.
  • Panko: 2 cups for that super crunchy outer layer.
  • Seasonings: Garlic powder, onion powder, salt and pepper.
  • Oil: Pick one that won't smoke at high heat for frying.
  • For The Sauce: Butter, garlic, flour, milk, Dijon and Parmesan come together for something wonderful.

Step By Step Instructions

Start by flattening those chicken breasts until they're nice and thin. Don't forget to season both sides - this builds your first layer of taste.
Create Your Bundles
Put ham and Swiss on each flattened piece, then roll them up snugly. I like to stick them in the fridge for 30 minutes so they're easier to work with.
Set Up For Breading
Arrange flour, beaten eggs, and panko in three separate dishes. Take it slow when coating each roll completely - the crust makes all the difference.
Cooking Time
Heat your oil to exactly 325°F - this temp really matters. Cook until they turn beautifully golden, roughly 5-6 minutes on each side.
Whip Up That Delicious Sauce
While the chicken rests, make your sauce. Mix butter, garlic, flour, milk, Dijon and Parmesan to create what tastes like pure gold.
A close-up of sliced, breaded chicken filled with a herb and bacon stuffing, drizzled with a creamy sauce. Pin it
A close-up of sliced, breaded chicken filled with a herb and bacon stuffing, drizzled with a creamy sauce. | cookwithcarla.com

Getting The Heat Right

I've messed up enough times to know temperature is crucial here. Store your chicken in the fridge until you need it, and watch your oil temp carefully. Always check that chicken hits 165°F inside - that's a must for safety.

Crispy Coating Tricks

Want to know my trick for super crunchy chicken? I sometimes add a second layer of egg and panko. Let them sit for a few minutes after coating so everything sticks properly. Push those breadcrumbs on gently but firmly so they don't fall off during cooking.

The Magic Sauce

Trust me, this sauce is totally worth making. The mix of butter, garlic and Dijon gets even tastier when you stir in the Parmesan. I always double the recipe because everyone asks for more, and it tastes amazing drizzled over veggies too.

Try These Variations

Don't be afraid to switch things up - Gruyère cheese works wonderfully here. I sometimes use smoked ham for deeper flavor. You can even bake these at 375°F for around 25-30 minutes if you want, though I prefer that fried crunch.

A close-up of a sliced breaded chicken roll filled with ham and cheese, served on a plate with a creamy sauce and garnished with green herbs. Pin it
A close-up of a sliced breaded chicken roll filled with ham and cheese, served on a plate with a creamy sauce and garnished with green herbs. | cookwithcarla.com

Perfect Pairings

These taste amazing over creamy mashed potatoes - you won't want to waste a drop of that sauce. Add a fresh green salad or some steamed veggies on the side to round out the meal. Just make sure you've got plenty of sauce for everyone - they'll definitely ask for more.

Storing Leftovers

If you're lucky enough to have some left, they'll stay good in the fridge for about 3 days. Warm them slowly in a 350°F oven to keep the outside crispy. You can reheat the sauce too, just do it on low heat and stir it constantly.

Plan Ahead

Here's a handy tip - you can get these ready a day early. Prepare and roll them up, then just bread and cook when you're ready to eat. You can even make the sauce ahead and just warm it up slowly with a good whisk.

Trouble Spots

If cheese starts leaking out, your rolls probably aren't tight enough or need more chilling time. Always wipe your chicken dry before breading and don't stuff too many in the pan when cooking. Keep your sauce on low heat and don't stop stirring it.

Tasty Tweaks

I sometimes toss smoked paprika into my flour mix for extra flavor depth. Fresh herbs sprinkled on top look fancy and taste great. And if you're feeling a bit naughty, some crispy bacon bits scattered over everything takes it to another level.

Soul-Warming Food

There's something so special about watching folks you care about enjoy this Chicken Cordon Bleu. Seeing their faces when they cut into that crispy outside and find all that melty goodness makes all your work worthwhile. I bet this'll become your go-to special dinner too.

The image shows sliced, golden-breaded chicken stuffed with a savory filling, served with a creamy sauce and garnished with herbs. Pin it
The image shows sliced, golden-breaded chicken stuffed with a savory filling, served with a creamy sauce and garnished with herbs. | cookwithcarla.com

Frequently Asked Questions

→ Why should chicken rolls chill before cooking?
Chilling keeps everything snug and in place. It also stops the cheese from melting too soon.
→ How does steady oil temperature help?
Even 325°F heat makes sure the crust is golden without the inside being undercooked. Too hot and the outside burns!
→ Can the Parmesan sauce be made early?
Definitely! Make it ahead and just heat it up later. If it thickens too much, mix in warm milk while reheating.
→ How can I tell if the chicken's done?
Check for an internal temp of 165°F. If the outside browns too fast, pop it into a 325°F oven to finish.
→ What's the point of using plastic wrap?
It helps tighten the roll and keeps everything together. Plus, it makes handling and rolling much simpler.

Chicken Cordon Bleu

Crispy fried chicken stuffed with Swiss cheese and ham, topped with a delicious Parmesan Dijon sauce. Fancy enough for guests yet easy to make at home.

Prep Time
45 Minutes
Cook Time
15 Minutes
Total Time
60 Minutes

Category: Main Dishes

Difficulty: Difficult

Cuisine: French

Yield: 4 Servings (4 chicken rolls filled and stuffed)

Dietary: ~

Ingredients

01 4 chicken breasts, no skin or bones.
02 Pepper and salt, adjust to your liking.
03 1 tbsp of powdered garlic.
04 1 tbsp of onion powder.
05 16 slices of Swiss cheese.
06 Half a pound of thin ham slices.
07 Oil for frying—vegetable or peanut oil works.
08 1 cup of regular flour.
09 4 eggs, whisked.
10 2 cups of panko-style breadcrumbs.
11 3 tablespoons of butter.
12 2 garlic cloves, finely chopped.
13 3 tablespoons of plain flour.
14 2 cups of milk.
15 1/4 cup Dijon-style mustard.
16 1 cup of Parmesan cheese, shredded.

Instructions

Step 01

Sprinkle the chicken with pepper, garlic powder, salt, and onion powder.

Step 02

Use plastic wrap to flatten the chicken until it’s about half an inch thick.

Step 03

Layer each piece of chicken with 2 slices of cheese, then 2 slices of ham. Repeat the layers.

Step 04

Wrap the chicken rolls tightly in plastic, twisting the ends to seal. Keep in the fridge for 30 minutes.

Step 05

Get the oil to 325°F. Set up your breading station: one dish for flour, one for eggs, and the last for breadcrumbs.

Step 06

Coat the chicken rolls one at a time: first in flour, then eggs, and finish with panko crumbs.

Step 07

Fry each roll for about 5 minutes on each side until golden brown. If they need more time, pop them in a 325°F oven to reach 165°F inside.

Step 08

Melt the butter and cook the garlic in it. Stir in the flour and slowly add the milk until it thickens up. Mix in mustard and Parmesan, and season if needed.

Notes

  1. Keep chicken cold before breading for better results.
  2. Don’t let the frying oil temperature drop.
  3. You can prepare the sauce early.

Tools You'll Need

  • Meat pounding tool.
  • A deep pan for frying.
  • Plastic food wrap.
  • Three small flat bowls.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy.
  • Includes eggs.
  • Has gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~