What is chicken cordon bleu? It’s chicken stuffed with swiss cheese and ham, breaded and served with a delicious white garlic sauce. The combination of crispy and creamy! Yum!😋

Ingredients for chicken cordon bleu:

Chicken: Chicken breast.

Ham: Thinly sliced ham. I used Black Forest ham.

Cheese: Swiss cheese, thinly sliced.

Eggs: Lightly beaten eggs.

Breadcrumbs: Plain breadcrumbs.

Flour: All-purpose flour.

Salt/pepper: Kosher salt and white pepper.

Béchamel sauce: Milk, butter, flour, garlic, white pepper, nutmeg and parmesan.

How to make chicken cordon bleu:

Cutting/pounding chicken: Butterfly your chicken and pound with a meat pounder to make it thin.

Seasoning chicken: Season both sides with kosher salt and white pepper.

Adding cheese/ham and rolling up:  On the flesh side of your chicken top each chicken with 3 ham slices and 3 cheese slices. Roll up the chicken while tucking in the sides. Cover your rolled up chicken in plastic wrap and place into the fridge to chill for about 30 minutes-1 hour.

Resting in the fridge: At least for 30 minutes to an hour.

Breading the chicken/ Frying: Setup your breading station then dredge your chicken into flour, eggs(season with salt and white pepper), bread crumbs, eggs and back into the breadcrumbs. Heat up your oil to 350F and fry until golden brown. Make sure you flip the chicken to get even browning on all sides.

Baking: Bake on a sheet pan fitted with a cookie rack at 350F up to 20- 25 minutes or until internal temperature reaches 165F.

How to make the white garlic sauce:

Making the roux: In a heavy bottom saucepan or pot on a low to medium heat add your butter. Once melted add your minced garlic and cook until fragrant 1-2 minutes. Then add in your flour. Use a hand whisk to mix the mixture and form a roux. Once a roux is formed, cook for about 1-2 minutes, making sure there is no leftover flour.

Adding milk: Pour in your milk and mix well. Make sure everything comes together before moving to the next step. Bring to a light boil. You will notice it slowly thickening, so make sure you are constantly mixing it.

Checking if its thickened: To check if your sauce is thick enough, dip your spoon into the pot and make a swipe mark with your finger on the back of the spoon. If there is a clear line going through, then your sauce is thick enough and is ready for the next step. If not, make sure you keep mixing it and check again with the spoon technique.

Finishing off the sauce: Take sauce off heat and add your parmesan cheese, nutmeg and white pepper. Mix and add salt if needed.

Chicken cordon bleu

What is chicken cordon bleu? It's chicken stuffed with swiss cheese and ham, breaded and served with a delicious white garlic sauce. The combination of crispy and creamy! Yum!😋

Ingredients
  

  • 2 chicken breasts
  • 6 thinly slices of ham
  • 6 thinly slices of Swiss cheese
  • 1/4 cup of all-purpose flour
  • 2 eggs
  • 1/2 cup of plain bread crumbs
  • salt and white pepper

White garlic sauce

  • 1 wt oz of unsalted butter
  • 1 wt oz of all-purpose flour
  • 2 1/2 cups of milk
  • 2-3 garlic cloves, minced
  • 1/4 cup of shredded parmesan cheese
  • 1/4 tsp of white pepper
  • 1/4 tsp of nutmeg
  • kosher salt to taste

Instructions
 

  • Butterfly your chicken breast. Pound your chicken with a meat pounder. Season both sides with salt and white pepper. On the flesh side of the chicken lay out your ham slices and then your swiss cheese. Per each chicken add 3 ham slices and 3 cheese slices. Roll up your chicken by tucking it as shown in the video.
  • Cover your rolled up chicken in plastic wrap and place into the fridge to chill for about 30 minutes-1 hour.
  • Set up your breading station. Flour, eggs(season with salt and white pepper) and breadcrumbs.
  • Heat up your oil to 350F and preheat oven to 350F. Drendge your chicken into flour, egg, breadcrumbs back into the egg and breadcrumbs. Fry just until it starts turning golden brown. Place your chicken onto a sheet pan fitted with a cookie rack. Bake for about 20-25 minutes or until your chicken reaches and internal temperature of 165F.
  • Cut up your chicken, serve with your sauce and enjoy!

White garlic sauce

  • In a heavy bottom saucepan or pot on a low to medium heat add your butter. Once melted, add your garlic and cook for 1-2 minutes. Then add in your flour. Use a hand whisk to mix the mixture and form a roux. Once a roux is formed, cook for about 1-2 minutes, making sure there is no leftover flour.
  • Pour in your milk and mix well. Make sure everything comes together before moving to the next step.
  • Bring to a light boil. You will notice it slowly thickening, so make sure you are constantly mixing it. To check if your sauce is thick enough, dip your spoon into the pot and make a swipe mark with your finger on the back of the spoon. If there is a clear line going through, then your sauce is thick enough and is ready for the next step. If not, make sure you keep mixing it and check again with the spoon technique.
  • Take sauce off heat and add your parmesan cheese, nutmeg and white pepper. Mix and add salt if needed.