- Crispy Creamy Chicken Cordon Bleu

- 4 boneless, skinless chicken breasts - 8 slices of ham (preferably thinly sliced) - 8 slices of Swiss cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste

- Crispy Creamy Chicken Cordon Bleu

Indulge in the deliciousness of Crispy Creamy Chicken Cordon Bleu! This mouthwatering dish features tender chicken, savory ham, and rich Swiss cheese, all wrapped up in a crispy panko crust. Follow our easy step-by-step guide to master this restaurant-style favorite right in your kitchen. Perfect for impressing family and friends, this recipe is a must-try! Click through to explore the full recipe and elevate your dinner game tonight!

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Ingredients

4 boneless, skinless chicken breasts

8 slices of ham (preferably thinly sliced)

8 slices of Swiss cheese

1 cup all-purpose flour

2 large eggs

1 cup breadcrumbs (panko for extra crispiness)

1 cup heavy cream

2 tablespoons Dijon mustard

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

½ cup fresh parsley, chopped (for garnish)

½ cup vegetable oil (for frying)

Instructions

Preheat the oven to 375°F (190°C).

Place each chicken breast between two sheets of plastic wrap and pound them to an even thickness (about ½ inch thick) using a meat mallet. This helps them cook evenly and makes them tender.

Season both sides of the chicken breasts with salt, pepper, garlic powder, and onion powder.

Lay 2 slices of ham and 2 slices of Swiss cheese on each chicken breast. Roll the chicken tightly from one end to the other, securing the filling inside. Use toothpicks to hold the ends together if necessary.

Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Dredge each rolled chicken breast first in the flour, then dip in the egg, and finally coat with panko breadcrumbs, pressing gently to adhere.

Heat the vegetable oil in a large skillet over medium-high heat. Fry the chicken rolls for about 3-4 minutes on each side until they are golden brown and crispy. You may need to do this in batches to not overcrowd the pan.

Once browned, transfer the chicken rolls to a baking dish and bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the cheese is melted.

In a small saucepan, whisk together the heavy cream and Dijon mustard over medium heat. Cook until slightly thickened, about 3-5 minutes. Season with salt and pepper to taste.

Remove the chicken from the oven and let rest for a few minutes before slicing. Drizzle the creamy Dijon sauce over the top, garnish with chopped parsley, and serve hot.

Prep Time, Total Time, Servings: 20 min | 45 min | 4 servings