Chicken Cordon Bleu

 

**Chicken Cordon Bleu** 

## 1. The Classic (Breaded & Fried)

This is the gold standard. It gives you that satisfying crunch and the dramatic cheese pull.

### Ingredients

* **Chicken:** 4 boneless, skinless breasts.

* **Filling:** 4 slices of Deli Ham and 4 slices of Swiss cheese (Gruyère is a great upgrade).

* **Coating:** All-purpose flour, 2 beaten eggs, and Panko breadcrumbs (for extra crunch).

* **Seasoning:** Salt, pepper, garlic powder, and dried oregano.

### The Technique

1. **Flatten:** Butterfly the chicken breasts or place them between plastic wrap and pound them to about 1/2-inch thickness.

2. **Layer:** Place a slice of cheese on a slice of ham, roll them up together, and place them in the center of the chicken.

3. **Secure:** Roll the chicken tightly around the filling. Use toothpicks to seal the edges (just remember to remove them later!).

4. **Dredge:** Roll in seasoned flour, dip in egg, then coat thoroughly in Panko.

5. **Cook:** Pan-fry in oil over medium heat for about 5 minutes per side until golden brown, then finish in a 375°F (190°C) oven for 10 minutes to ensure the chicken is cooked through.

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## 2. The "Weekday Hero" (Baked & Easy)

If you don't feel like pounding chicken or deep-frying on a Tuesday, try the **Casserole Version**.

* **Prep:** Cut chicken into bite-sized chunks and toss them in a baking dish.

* **Layer:** Top with chopped ham and slices of Swiss cheese.

* **The "Secret" Sauce:** Mix a can of Cream of Chicken soup with 1/2 cup of sour cream and pour it over the top.

* **The Topping:** Sprinkle a mixture of melted butter and crushed Ritz crackers (or stuffing mix) over the sauce.

* **Bake:** At 350°F (175°C) for 30–35 minutes.

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## 3. The "Must-Have" Dijon Cream Sauce

A Cordon Bleu without sauce is like a movie without popcorn. While the chicken rests, whisk this together in a small pan:

| Ingredient | Amount |

| --- | --- |

| Butter | 2 tbsp |

| Flour | 2 tbsp |

| Milk | 1 cup |

| Dijon Mustard | 1 tbsp |

| Parmesan Cheese | 1/4 cup |

| Lemon Juice | A squeeze |

**Instructions:** Melt butter, whisk in flour for 1 minute, slowly add milk until thickened, then stir in the mustard, cheese, and lemon.

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### Pro-Tips for Success

* **Chill it:** If you're doing the classic rolled version, pop the rolled (but not yet breaded) chicken in the fridge for 30 minutes. It helps the shape hold together during frying.

* **Don't overstuff:** It’s tempting to add 4 slices of cheese, but it *will* leak out. Keep it tight!