Crispy, Creamy Chicken Cordon Bleu
Tags: Chicken Dinner French
Yield: 4
- 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
- 4 eggs
- 2 cups panko bread crumbs
- 1 tbsp olive oil
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 1 1/2 cups milk
- 1 1/2 teaspoons Garlic Powder
- 1 1/2 teaspoons Worcestershire sauce
- 1 chicken flavored Bouillon cube, crushed (or 1 teaspoon granules)
- salt and pepper
- 3 ounces (3/4 cup) grated Parmesan cheese
- Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
- 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.
- Remove the plastic wrap and place a layer of Swiss cheese, then ham, then one more layer of Swiss cheese.
- Evenly roll the chicken, and place onto a new sheet of plastic wrap.
- 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.
- Preheat the broiler. Heat the oil in a large oven-safe skillet or saute pan over medium heat.
- 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.
- Add the chicken to the skillet. Cook the chicken for 4 to 5 minutes on the first side before turning. (The crust should be deeply browned and crunchy.) Cook for another 3 to 4 minutes.
- Transfer skillet to the oven, and cook for 2-3 minutes to finish.
- Heat a medium sized saucepan over medium-high heat and when hot, add the butter. When the butter melts, add the flour and start whisking.
- You want to be careful not to let the butter burn or the flour to turn brown. It's only going to take a minute to a minute and a half for the roux to start turning a pale yellow.
- Slowly add the milk in a stream while constantly whisking and whisking some more. Bring the sauce to a boil and immediately lower the heat to a simmer and continue cooking for 3 to 4 minutes, being careful not to let the sauce burn by whisking frequently.
- Remove the pan from the heat and add the garlic powder, Worcestershire sauce, and bullion and stir.
- Still off heat, add the grated cheese and whisk until all the cheese melts into the sauce. It should be thick and smooth.
- Spoon the sauce over the cooked chicken, and serve.
