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Chicken Cordon Bleu Recipe



Chicken Cordon Bleu is a breaded chicken breast cutlet stuffed with ham and Swiss or Gruyere cheese.

Preparation: 30 minutes | Fry: 10-15 Minutes | Yield: 4 servings (2 breast rolls each)

Chicken-Cordon-Bleu

Ingredients:

  • 4 boneless, skinless chicken breasts, cut in half (like you’re butterflying, but finish the cut)
  • 16 slices deli shaved honey ham
  • 8 slices thin Swiss or Gruyere cheese
  • 2 cups flour, divided
  • 2 cups Panko bread crumbs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 4 eggs, whisked
  • peanut or vegetable oil, for frying
  • lemon wedges, for serving

Directions:

  1. Pound out each chicken breast half to 1/2 inch thickness.  Place 2 slices of shaved ham and 1 slice of cheese in middle of chicken breast and roll the chicken breast tightly.  Secure with toothpicks.  Set aside.
  2. In a medium shallow bowl (I use a deep dish pie plate), combine 1 cup of flour and the Panko bread crumbs.  Stir in salt, pepper, garlic powder, paprika and cayenne pepper.  Set aside.
  3. In another medium shallow bowl, whisk together the eggs.  Set aside.
  4. In a large skillet add oil to about 1/4″ deep.  Heat oil on medium high to 325 degrees.
  5. Working with one rolled chicken breast at a time, first dredge chicken breast in the remaining 1 cup of flour, then dip in the eggs, then coat evenly with the flour/bread crumb mixture.  Carefully, place chicken breast roll in the hot oil.  Repeat process.
  6. Cook in batches of 4 chicken breast rolls (2 batches in all).  Add more oil if needed for second batch.  Fry the chicken breasts about 6-7 minutes on each side.  Chicken is fully cooked with it reaches an internal temperature of 160 degrees.  Removed chicken breast rolls to paper towel-lined plate to drain.  Sprinkle with additional salt if desired.
  7. Serve with lemon wedges.



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