Chicken Cordon Bleu is one of the original family favorite classic dinners. Whether you bake it or fry it, its ooey-gooey cheese, savory ham, and crunchy breadcrumb coating make it seriously delicious.
Course: Main Dish
Keyword: Chicken Cordon Bleu
Chicken Cordon Bleu
4boneless skinless chicken breasts
8thin slices ham
8thin slices swiss cheese
1cupplain bread crumbs
1/2cup vegetable oil, for frying
Creamy Dijon Mustard Sauce (optional)
1teaspoonapple cider vinegar
Working one at a time, place chicken breast between two pieces of parchment paper or plastic wrap. Use a mallet to pound chicken to 1/4-inch thickness. Season both sides with salt and pepper.
Layer 2 slices of ham and 2 slices of swiss cheese on each chicken breast. Roll up tightly.
Spread flour onto one plate, and bread crumbs out onto another. In a shallow bowl, whisk together egg with 1 tablespoon water.
Roll stuffed chicken in flour to coat. Dip in egg mixture, and then roll in bread crumbs to coat.
Heat 1/2 cup of vegetable oil in a large heavy skillet to 350 degrees Fahrenheit. Place chicken in oil and cook for 4 to 5 minutes per side, until chicken is golden brown and cooked through to an internal temperature of 165 degrees Fahrenheit. Monitor the temperature of the oil and adjust heat as necessary to maintain near 350 degrees.
Preheat oven to 450 degrees Fahrenheit and lightly grease a 9x13 pan or baking sheet.
Place the prepared chicken onto the pan. Spray the tops lightly with nonstick cooking spray. Bake in the preheated oven for 25 to 30 minutes until chicken is golden brown and cooked through to an internal temperature of 165 degrees Fahrenheit.
Creamy Dijon Mustard Sauce
Melt the butter in a small saucepan over medium high heat. Whisk in cornstarch until all specks of white are absorbed. Pour in milk and whisk in dijon mustard, brown sugar, and cider vinegar. Continue to whisk until sauce is thickened, which should only take a couple of minutes.