Chicken Cordon Bleu with Dijon Cream Sauce
This is a recipe for Chicken Cordon Bleu with Dijon Cream Sauce
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs. boneless chicken breasts
- 3 to 6 pieces sliced ham
- 3 to 6 pieces Swiss cheese
- 1 1/2 cups Panko bread crumbs
- 2 eggs (beaten)
- 2 cups cooking oil
- Salt to taste
- ½ cup heavy whipping cream
- 2 tablespoons Dijon mustard
- 1 ½ tablespoons butter
- 2 tablespoons minced yellow onion
- Salt to taste
Instructions
- 1
Place a plastic wrap over a flat surface. Arrange a piece of chicken over the wrap, and then cover the chicken with it. Pound the chicken using a meat tenderizer tool until it flattens.
- 2
Sprinkle salt all over the chicken breast.
- 3
Prepare the filling by putting a slice of cheese and ham over the chicken. Roll the chicken to cover the filling and then seal it by inserting toothpicks into the rolled chicken.
- 4
Heat oil in a cooking pot.
- 5
Dip the chicken in beaten egg and then roll over the bread crumbs. Do this step twice to make the coating thicker.
- 6
Deep fry for 12 minutes in medium heat. Note. if you need to turn the chicken over to fry the opposite side, you can do so and cook it for 8 minutes. If you will deep while the chicken is fully submerged, 12 minutes should be enough, but feel free to cook no longer than 15 minutes.
- 7
Remove the chicken from the pot. Let it cool down. Slice into serving pieces.
- 8
Prepare the sauce by melting butter in a sauce pan. Add onion. Cook until soft.
- 9
Pour heavy whipping cream. Let boil. Add Dijon mustard. Stir and continue to cook in medium heat until it reduces to half. Add salt to taste.
- 10
Pour sauce over the chicken. Serve.
- 11
Share and enjoy!