Chicken cordon bleu is easier to make than you think! This tasty dish is made of chicken breasts, filled with creamy cheese and savoury ham, rolled, breaded, and fried to make a crunchy golden coat with a melty and juicy centre. It goes so well with a homemade, cheese sauce, that is super easy to make and it is perfect for a restaurant quality dinner or for any special occasion!

Tip #1

Even Thickness: Ensure each chicken breast is pounded to an even ¼-inch thickness between plastic wrap. This promotes even cooking and perfect texture in every bite.

Tip #2

Secure Rolling: After adding the ham and cheese, roll the chicken breasts tightly and wrap them in plastic wrap to maintain their shape during frying. Let them chill in the fridge for at least 30 minutes to help them hold together better.

Tip #3

Resting the Chicken: After frying, let the chicken rolls rest for a few minutes before slicing. This allows the juices to redistribute throughout the chicken, ensuring each slice is moist and flavourful. This step also prevents the cheese from spilling out too quickly when you cut into the rolls.

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Chicken Cordon Bleu

Total time: 1 hour

Servings: 6

Ingredients

Chicken:

4 chicken breasts
Salt and pepper
1 tablespoon garlic powder
1 tablespoon onion powder
16 slices cheese
225 g ham, thinly sliced
1/2 cup all-purpose flour
2 eggs, beaten
2 cups panko bread crumbs
Vegetable oil, for frying

Cheese Sauce:

2 tablespoons butter
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups milk
1 cup grated cheese
Salt and pepper, to taste

Preparation

Place a chicken breast between two pieces of plastic wrap and pound with a meat mallet until about ¼-inch thick. Repeat with each breast.
Season both sides of each chicken breast with salt, pepper, garlic powder, and onion powder.
Lay 3 ham slices and top with 2 to 3 slices of cheese on each chicken breast.
Roll each chicken breast tightly. Wrap each roll in plastic wrap, twisting the ends to secure tightly and form a firm, compact roll.
Place the wrapped rolls in the fridge and chill for 30 minutes to help them hold their shape for frying.
Set up a dredging station with three bowls: one with flour, one with beaten eggs, and one with panko bread crumbs.
Remove the chicken rolls from the fridge and unwrap them. Dredge each roll in flour, then dip in the egg, and coat evenly with panko bread crumbs.
In a large, deep skillet or heavy-bottomed pan, heat vegetable oil over medium-high heat until it reaches 175°C (350°F).
Carefully place each chicken roll in the hot oil. Deep fry for about 10 minutes, turning occasionally, until golden brown and the chicken is cooked through (internal temperature should reach 75°C or 165°F).
Transfer the fried chicken rolls to a paper towel-lined plate to drain excess oil.
To make the cheese sauce: In a saucepan over medium heat, melt the butter and add the minced garlic. Sauté until fragrant, about 1 minute.
Whisk in the flour and cook for 1-2 minutes until slightly golden.
Gradually add the milk while whisking continuously until the sauce thickens, about 5 minutes.
Add the grated cheese and stir until melted and smooth. Season with salt and pepper to taste.
Slice each chicken roll, and drizzle with the creamy cheese sauce. Serve hot, and enjoy your Chicken Cordon Bleu!