Crispy Creamy Chicken Cordon

Crispy Creamy Chicken Cordon

Ingredients:

chicken breasts                                       4

Salt to taste                            

Pepper                                                    to taste

garlic powder                                        1TBS

onion powder                                        1TBS

Swiss cheese                                         16 slices

sliced ham                                             ½ pound

flour                                                      1 cup

eggs                                                      4

panko bread crumbs                             2 cups

Creamy Dijon Sauce

Butter                                                   3TBS

garlic, minced                                       2 cloves

flour                                                      3TBS

milk                                                       2 cups

Dijon mustard                                      ¼ cup

shredded Parmesan cheese   

Mathod:

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

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

Place the breaded chicken cordon bleu in a 325oF (170oC) 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 165oC (74oC), you can finish the chicken in an oven at 325oF (170oC) until that temperature is reached

In a small pot on medium heat, melt the butter and cook the garlic until soft

Add in flour, and whisk for 1 minute

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

Add in the Dijon mustard, salt, pepper, and Parmesan cheese. 8.Whisk to combine. Set aside

Slice chicken and drizzle with Dijon sauce