Introduction
Chicken Cordon Bleu is a classic main dish, perfect for elegant dinners, special occasions, or family gatherings. This tender chicken, stuffed with ham and melty Swiss cheese, coated in a crispy breadcrumb crust, delivers a rich, savory flavor in every bite. Presented on a white ceramic plate, garnished with fresh parsley or a drizzle of sauce, this Chicken Cordon Bleu offers a sophisticated, appetizing aesthetic that elevates any table. This recipe provides a traditional version that is adaptable to dietary preferences and is ideal for home cooks seeking an impressive, crowd-pleasing dish that brings French-inspired flair to any occasion.
Ingredients
For the Chicken Cordon Bleu:
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 slices Swiss cheese
- 4 slices deli ham
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs
- 1 tbsp water
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried parsley
- 2 tbsp unsalted butter
- 2 tbsp olive oil
For Optional Sauce:
- 1/2 cup heavy cream
- 1 tbsp Dijon mustard
- 1/4 cup grated Parmesan cheese
- 1/4 tsp black pepper
Serving:
- Optional: Fresh parsley, lemon wedges
- Suggested Accompaniments: Mashed potatoes, steamed asparagus
- Suggested Pairings: White wine, sparkling water
- Suggested Aesthetic: Serve on a white ceramic plate
- Suggested Equipment: Meat mallet, toothpicks or kitchen twine, shallow bowls, large skillet, baking sheet, small saucepan (if making sauce), knife, cutting board, measuring cups/spoons
Step-by-Step Process
- Prepare Chicken: Pound chicken breasts to 1/4-inch thickness using a meat mallet. Place a slice of ham and Swiss cheese on each breast, fold in half, and secure with toothpicks or kitchen twine.
- Set Up Breading Station: In three shallow bowls, place (1) flour mixed with salt and pepper, (2) eggs beaten with water, and (3) panko, Parmesan, garlic powder, and dried parsley. Taste the breadcrumb mixture and adjust with additional salt or garlic powder for a balanced flavor.
- Bread Chicken: Dredge each stuffed chicken breast in flour, shaking off excess. Dip in egg mixture, then coat thoroughly in breadcrumb mixture, pressing gently to adhere.
- Cook Chicken: Heat butter and olive oil in a large skillet over medium heat. Add chicken and cook for 4–5 minutes per side until golden. Transfer to a baking sheet and bake at 375°F (190°C) for 15–20 minutes until internal temperature reaches 165°F.
- Make Sauce (Optional): In a small saucepan, heat cream, Dijon mustard, Parmesan, and pepper over low heat, stirring until smooth and thickened, about 3–4 minutes.
- Serve: Remove toothpicks and place chicken on a white ceramic plate. Drizzle with sauce (if using) and garnish with fresh parsley or lemon wedges. Serve hot with mashed potatoes, steamed asparagus, white wine, or sparkling water.
Tips for Better Chicken Cordon Bleu
- Pound chicken evenly for consistent cooking; use plastic wrap to prevent tearing.
- Taste the breadcrumb mixture before breading to balance savory and herbaceous flavors; adjust with salt or herbs.
- Secure filling tightly with toothpicks to prevent cheese from leaking during cooking.
- Use a combination of skillet and oven for a crispy exterior and fully cooked interior.
- Use a white ceramic plate for a sophisticated presentation, highlighting the golden crust and vibrant garnishes.
- Make ahead: Prepare and bread chicken up to 1 day in advance; refrigerate and cook when ready.
- For extra crispiness, double-coat by dipping in egg and breadcrumbs again.
- Enhance aesthetic: Present on a white ceramic plate with parsley or sauce for an elegant, inviting look.
Variations and Customization
- Gluten-Free Chicken Cordon Bleu: Use gluten-free flour and breadcrumbs; ensure ham is gluten-free.
- Low-Sodium Chicken Cordon Bleu: Reduce salt to 1/2 tsp and use low-sodium ham and cheese.
- Vegetarian Cordon Bleu: Replace chicken with thick portobello mushrooms or eggplant slices; adjust cooking time.
- Spicy Chicken Cordon Bleu: Add 1/4 tsp cayenne pepper to the breadcrumb mixture or serve with spicy mustard sauce.
- Turkey Cordon Bleu: Substitute chicken with turkey cutlets for a leaner option.
- Mozzarella Cordon Bleu: Replace Swiss with mozzarella for a milder, stretchy cheese filling.
- Prosciutto Cordon Bleu: Use prosciutto instead of ham for a more delicate flavor.
- Baked-Only Cordon Bleu: Skip skillet and bake at 375°F for 25–30 minutes, turning halfway.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a 350°F oven for 10–15 minutes to maintain crispness.
- Freeze unbaked or baked chicken in freezer-safe containers for up to 2 months; thaw in the fridge and bake or reheat.
- Serve hot for the best crispy texture and melty filling.
- Use as a main dish for elegant dinners or special occasions.
- Pair with white wine or sparkling water to complement the rich, savory flavor.
- Presented on a white ceramic plate with vibrant garnishes for a sophisticated, appetizing charm.
Nutritional Information
Based on 4 servings (without sauce):
- Calories: 480 kcal
- Total Fat: 26g
- Saturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 190mg
- Sodium: 900mg
- Total Carbohydrates: 20g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 40g
- Vitamin A: 15% Daily Value
- Vitamin C: 2% Daily Value
- Calcium: 25% Daily Value
- Iron: 10% Daily Value
Note: Values vary by ingredient brands and additions (sauce adds ~100 kcal per serving). Moderate in sodium; try the low-sodium variation. Pair with vegetables for balance.
Conclusion
This Chicken Cordon Bleu recipe offers a crispy, savory main dish perfect for any occasion. It transforms simple ingredients into a French-inspired classic. Its straightforward preparation and sophisticated presentation make it a favorite. The tender chicken and melty filling delight every bite. It’s sure to be a cherished recipe, loved for its impressive, crowd-pleasing appeal.
Chicken Cordon Bleu Recipe: Crispy and Savory
Classic Chicken Cordon Bleu with crispy, savory flavor.
Ingredients
Chicken Cordon Bleu:
- 4 boneless skinless chicken breasts (1.5 lbs)
- 4 slices Swiss cheese
- 4 slices deli ham
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- 2 large eggs
- 1 tbsp water
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried parsley
- 2 tbsp unsalted butter
- 2 tbsp olive oil
Optional Sauce:
- ½ cup heavy cream
- 1 tbsp Dijon mustard
- ¼ cup grated Parmesan cheese
- ¼ tsp black pepper
- Optional: Parsley lemon wedges
- Suggested Pairings: Mashed potatoes white wine
Instructions
- Pound chicken to 1/4-inch thickness. Add ham and cheese; fold and secure.
- Set up flour (with salt, pepper), egg (with water), and breadcrumb (with Parmesan, garlic powder, parsley) stations. Taste and adjust the breadcrumb seasoning.
- Dredge chicken in flour, egg, and breadcrumbs.
- Cook in butter and oil for 4–5 minutes per side; bake at 375°F for 15–20 minutes.
- (Optional) Heat cream, mustard, Parmesan, and pepper for the sauce.
- Serve on a white ceramic plate with parsley, sauce, potatoes, and wine.
Notes
- Pound chicken evenly for best results.
- Store in the fridge for 3 days or freeze for 2 months.
- Try gluten-free or spicy variations.
- Pair with asparagus.
