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- 4 boneless, skinless chicken breasts - 8 slices of thinly sliced ham - 8 slices of Swiss cheese - 1 cup all-purpose flour - 2 large eggs, beaten - 2 cups panko breadcrumbs - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - Salt and pepper to taste - 1/4 cup olive oil, for frying - 1/2 cup heavy cream - 1/4 cup chicken broth - 2 tablespoons Dijon mustard - 1 tablespoon fresh parsley, chopped for garnish

- Crispy Creamy Chicken Cordon Bleu

Impress your loved ones with an easy dinner featuring Crispy Creamy Chicken Cordon Bleu! This delightful recipe layers tender chicken, savory ham, and rich Swiss cheese, all enveloped in a crispy coating. Follow simple steps and expert tips to create a meal that bursts with flavor. Perfect for any night of the week, this dish is sure to become a family favorite. Click to explore the full recipe and get cooking!
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Ingredients
  

4 boneless, skinless chicken breasts

8 slices of thinly sliced ham

8 slices of Swiss cheese

1 cup all-purpose flour

2 large eggs, beaten

2 cups panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper to taste

1/4 cup olive oil, for frying

1/2 cup heavy cream

1/4 cup chicken broth

2 tablespoons Dijon mustard

1 tablespoon fresh parsley, chopped for garnish

Instructions
 

Prepare the Chicken: Place one chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to about 1/2 inch thickness. Repeat for all chicken breasts.

    Assemble Cordon Bleu: On each flattened chicken breast, layer two slices of ham and two slices of Swiss cheese. Fold the chicken over in half and press down gently to secure. You can secure with toothpicks if needed.

      Breading Setup: Set up a breading station with three shallow bowls: one with flour seasoned with garlic powder, onion powder, paprika, salt, and pepper, the second with beaten eggs, and the third with panko breadcrumbs.

        Coat the Chicken: Dredge each stuffed chicken breast first in the seasoned flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs. Press down on the breadcrumbs to ensure they adhere.

          Fry the Chicken: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the breaded chicken breasts and fry for about 4-5 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F). Remove and drain on paper towels.

            Make the Creamy Sauce: In the same skillet, reduce the heat to medium and add the chicken broth, scraping up any browned bits from the bottom. Stir in the heavy cream and Dijon mustard. Simmer for about 3-4 minutes until the sauce thickens slightly. Season with salt and pepper to taste.

              Serve: Place the crispy chicken cordon bleu on plates and drizzle the creamy sauce over the top. Garnish with freshly chopped parsley.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                  - Presentation Tips: Serve on a white plate with a side of sautéed vegetables or a mixed green salad for contrast. Add a lemon wedge for a fresh squeeze of citrus just before eating.