Chicken Cordon Bleu Recipe | Crispy Chicken Stuffed with Ham & Cheese
Tender pounded chicken breasts stuffed with smoky ham and melted Swiss cheese, coated in golden panko breadcrumbs, and fried to perfection. Served with a creamy Parmesan-Dijon béchamel sauce, this indulgent classic is rich, cheesy, and irresistibly crunchy. A showstopping dish that’s worth every bite!
Ingredients
For the Chicken Rolls
- 2 boneless skinless chicken breasts
- 4 slices Swiss cheese or Gruyère
- 4 slices smoked ham thinly sliced
- Salt and black pepper to taste
- ½ tsp garlic powder optional
- Cling film plastic wrap
For the Breading
- ½ cup all-purpose flour
- 1 tbsp sea salt
- 1 tbsp black pepper
- 1 egg beaten
- 1 cup panko breadcrumbs
- Oil for deep-frying or pan-frying
For the Béchamel Sauce
- 4 tbsp butter
- 3–4 tbsp all-purpose flour
- 2 cups whole milk warmed
- 100 g grated Parmesan cheese
- 2 tsp Dijon mustard
- ½ tsp garlic powder
- White pepper to taste
- Salt to taste
Instructions
Prepare the Chicken Rolls
- Place a chicken breast between cling film and pound it thin (about ¼ inch thick).
- Layer 2 slices of cheese and 2 slices of ham on each breast. Season lightly (ham and cheese are salty).
- Roll tightly, tucking in the sides. Wrap in cling film and twist ends to form a "sausage."
- Freeze for 30–40 minutes to firm up.
Make the Béchamel Sauce
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes (no browning).
- Gradually add warm milk, whisking constantly until thick and smooth.
- Stir in Parmesan, Dijon mustard, garlic powder, white pepper, and salt to taste. Cover and keep warm.
Bread the Chicken
- Set up three bowls:
- 1 Flour mixed with salt and pepper.
- 2 Beaten egg.
- 3 Panko breadcrumbs.
- Unwrap chicken rolls. Coat each in flour, dip in egg, then roll in panko (press to adhere).
Cook the Chicken
Option 1 (Deep-Fry + Bake)
- Fry at 350°F (180°C) for 3–4 minutes until golden. Transfer to a baking sheet.
- Bake at 350°F (180°C) for 15–20 minutes until internal temp reaches 165°F (74°C).
Option 2 (Pan-Fry)
- Pan-fry in oil over medium heat, turning until golden and cooked through (about 12–15 minutes).
Serve
- Slice the rolls diagonally. Drizzle with warm béchamel sauce.
Video
Notes
Tips
Freezing ensures the rolls hold shape while breading.
Sauce can be thinned with extra milk if too thick.
Variation Add a pinch of nutmeg to the béchamel for a classic touch (though optional here).
Sauce can be thinned with extra milk if too thick.
Variation Add a pinch of nutmeg to the béchamel for a classic touch (though optional here).