Crispy, Creamy Chicken Cordon Bleu

Ingredients:

• 4 boneless, skinless chicken breasts

• 4 slices ham

• 4 slices Swiss or Gruyère cheese

• 1 cup all-purpose flour

• 2 large eggs, beaten

• 1 ½ cups breadcrumbs (panko for extra crispiness)

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• Salt & pepper, to taste

• 2 tablespoons Dijon mustard (optional)

• 2–3 tablespoons olive oil or melted butter (for baking/frying)

For Creamy Sauce (Optional but Delicious):

• 1 tablespoon butter

• 1 tablespoon flour

• 1 cup milk

• 1 teaspoon Dijon mustard

• Salt & pepper, to taste

• ¼ cup grated Parmesan (optional)

Instructions:

1. Prep Chicken

   • Place chicken breasts between two pieces of plastic wrap or parchment paper.

   • Pound to about ½ inch thick using a meat mallet.

2. Assemble Cordon Bleu

   • Place a slice of ham and a slice of cheese on each chicken breast.

   • Roll up tightly and secure with toothpicks if needed.

   • Optional: Brush lightly with Dijon mustard before rolling for extra flavor.

3. Coat the Chicken

   • Set up a dredging station: flour in one bowl, beaten eggs in another, and breadcrumbs mixed with garlic powder, paprika, salt, and pepper in a third.

   • Dredge each chicken roll in flour, then egg, then breadcrumb mixture. Press crumbs gently to stick.

4. Cook

   • Oven-Baked Version: Preheat oven to 375°F (190°C). Place chicken rolls on a baking sheet. Drizzle with olive oil or melted butter. Bake 25–30 minutes until golden and cooked through (internal temp 165°F / 74°C).

   • Pan-Fried Version: Heat oil in a skillet over medium heat. Brown chicken rolls on all sides, then finish in oven if needed.

5. Optional Creamy Sauce

   • Melt butter in a small saucepan. Stir in flour and cook 1–2 minutes.

   • Gradually whisk in milk and cook until thickened.

   • Stir in Dijon mustard, Parmesan, salt, and pepper. Pour over sliced chicken rolls.

6. Serve

   • Slice each roll into pinwheels if desired.

   • Serve with mashed potatoes, steamed veggies, or a crisp salad.