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Crispy, Creamy Chicken Cordon Bleu
4 boneless, skinless chicken breasts
Salt, to taste
Pepper, to taste
1 tablespoon garlic powder
1 tablespoon onion powder
16 slices Swiss cheese
½ pound sliced ham
1 cup flour
2 cups panko bread crumbs
Creamy Dijon Sauce
3 tablespoons butter
2 cloves garlic, minced
3 tablespoons flour
2 cups milk
¼ cup Dijon mustard
1 cup shredded Parmesan cheese
1. Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
2. On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch thick with a meat mallet, rolling pin, or heavy pan.
3. Remove the plastic wrap and place a layer of Swiss cheese, then ham, then one more layer of Swiss cheese.
4. Evenly roll the chicken, and place onto a new sheet of plastic wrap.
5. Wrap the chicken in the plastic wrap, twist the excess plastic, and roll the chicken while twisting the sides in to tighten and firm up the roll of chicken cordon bleu. Tie the excess and chill in the fridge to set for 30 minutes.
6. After the rolls are set, prepare large, wide dishes with flour, beaten egg, and bread crumbs, and dredge the chicken in the flour, egg, and bread crumbs.
2. Place the breaded chicken cordon bleu in a 325°F (170°C) pot of oil, and cook about 5 minutes per side or until the outside is an even golden brown. If a good color is achieved and the chicken’s center is still not 165°F (74°C), you can finish the chicken in an oven at 325°F (170°C) until that temperature is reached.
3. In a small pot on medium heat, melt the butter and cook the garlic until soft.
4. Add in flour, and whisk for 1 minute.
5. Add in the milk, and whisk until fully combined with the roux. 6. Continue whisking until the mixture comes to a simmer and has thickened.
7. Add in the Dijon mustard, salt, pepper, and Parmesan cheese. 8.Whisk to combine. Set aside.
9.Slice chicken and drizzle with Dijon sauce. Enjoy!
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Cordons bleus are not supposed to be that big and it's not the right kind of cheese that is used here plus there's no ham inside, it's supposed to be a thin slice of smoked turkey instead... I know what I'm talking about I'm french haha ! I wish you guys could taste a real cordon bleu, it's worth it !!!
I'll just sit here and eat my salad ... while I drool ... have you no shame Tasty? what is this corruption? XD so much ham, and cheese, and then you deep fry it ... and the cheese sauce, is this even legal?
I tried this recipe today. My experience:
- instead of 16 Swiss cheese slices you'll need 32 if your using 4 chicken breast pieces. (8 per breast)
- I had to cut the breasts in butterfly cause they were too big
- the oil was too hot before placing the meat so they almost burned in less than a minute therefore I ended using the oven 350F for 30 min and it ended well
- the sauce is not creamy unless you use more flour than what the recipe says
- don't let the milk boil
- No, it's not worthy to cook and tasty's made it look easier than it is
I didn't have some of these issues, I didn't follow the recipe to the letter though.
I just used the cheese and chicken I had, had to split some slices. I had two chicken breasts which were a lot bigger than the other two but it didn't affect it too much. 100% agree on the flour though. I also put my cordons in the oven for 20 mins at 200'C fan at the end just in case and they were pretty perfect after that so I worry about how well the chicken would have cooked if I didn't do that.
I didn't have too much trouble with the sauce but it ended up making wayyy to much in my opinion.