Chicken Cordon Bleu Ham Swiss (Impression)
Juicy chicken rolled with ham and cheese, baked golden and topped with a rich, creamy Dijon sauce.
# Liste des ingrédients:
→ Chicken Preparation
01 -
4 boneless, skinless chicken breasts
02 -
4 slices ham
03 -
4 slices Swiss cheese
04 -
65 grams all-purpose flour
05 -
2 large eggs, beaten
06 -
100 grams breadcrumbs (panko or regular)
07 -
Salt, to taste
08 -
Ground black pepper, to taste
09 -
2 tablespoons olive oil
10 -
2 tablespoons unsalted butter
→ Dijon Cream Sauce
11 -
2 tablespoons unsalted butter
12 -
16 grams all-purpose flour
13 -
240 millilitres whole milk
14 -
1 teaspoon Dijon mustard
15 -
50 grams grated Parmesan cheese
16 -
Salt, to taste
17 -
Ground black pepper, to taste
18 -
Chopped fresh parsley, for garnish (optional)
# Étapes de préparation:
01 -
Set oven temperature to 190°C.
02 -
Pound each chicken breast to approximately 0.6 cm thickness using a meat mallet between sheets of parchment paper.
03 -
Place one slice of ham and one slice of Swiss cheese on each chicken breast, then roll tightly and secure ends with toothpicks.
04 -
Combine flour with a pinch of salt and pepper in a shallow dish. Place beaten eggs in a second dish, and breadcrumbs in a third.
05 -
Dredge each chicken roll first in seasoned flour, then dip in beaten eggs, and coat thoroughly with breadcrumbs.
06 -
In a large skillet, heat olive oil and butter over medium heat. Sear each chicken roll for 2–3 minutes per side until golden brown.
07 -
Transfer seared chicken to a baking dish. Bake uncovered for 20–25 minutes or until the centre reaches 74°C.
08 -
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking until smooth, then add Dijon mustard and Parmesan cheese. Simmer, stirring, until thickened. Season to taste with salt and pepper.
09 -
Remove toothpicks from each chicken roll. Slice into rounds, drizzle with warm Dijon cream sauce and garnish with fresh parsley if desired.
# Informations complémentaires:
01 -
Ensure the chicken is pounded evenly for consistent cooking.
02 -
Pre-searing helps to create a crisp crust and adds flavour.
03 -
Rest the chicken a few minutes before slicing to retain juices.