Chicken Cordon Bleu

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A home-style version of Chicken Cordon Bleu that uses a speedy two-step cook method and a quick stovetop sauce.

Prep Time5

Cook Time35

Total Time40

Course: Main Course

Cuisine: American, Swiss

Keyword: ham stuffed chicken, schnitzel

Servings: people

Calories: 1310kcal

Author: Daisy Merano

Ingredients

16 ounces chicken breasts divided into 3 equal pieces
6 slices Swiss cheese
3 slices ham
1 cup Panko bread crumbs
1/2 cup all-purpose flour
2 eggs
1 cups cooking oil

Sauce Ingredients:

10 oz. cream of chicken soup canned
1/2 cup sour cream
1/4 cup water
1 tablespoon fresh lemon juice

Instructions

Arrange each chicken breast slices inside a transparent plastic bag. Place the bag over a chopping board and then pound the chicken breast from the center going outward until it is about 1/4 inch thick.
16 ounces chicken breasts
Remove the chicken from the bag and lay flat on a plate or chopping board. Top the sliced chicken with a piece or two of ham and Swiss cheese. Roll the chicken breast from one end to the other. Use toothpicks to secure the rolled chicken breast. Do this procedure on the other chicken breasts that you have.
3 slices ham, 6 slices Swiss cheese
Meanwhile, crack the eggs in a bowl and then beat until somewhat fluffy. Set aside.
2 eggs
Arrange the flour in a separate bowl. Set aside.
1/2 cup all-purpose flour
Place the Pano bread crumbs in a resealable container such as a Ziploc bag or a plastic container with cover.
1 cup Panko bread crumbs
Dredge the chicken breasts in flour and then coat with egg. Put a piece on the container with breadcrumbs and shake until the chicken is fully coated with bread crumbs.
1 cup Panko bread crumbs, 2 eggs, 10 oz. cream of chicken soup
Heat the oil in a cooking pot. Once the oil gets hot, fry the chicken breasts in low to medium heat for 2 minutes per side.
1 cups cooking oil
Preheat the oven to 350 F. Arrange the fried chicken cordon bleu breasts in a baking tray lined with aluminum foil. Bake for 25 to 30 minutes.
Remove from the oven and arrange in a serving plate.
Meanwhile, make the sauce by heating a saucepan and pouring-in the cream of chicken soup, stir and add the water and sour cream. Cook for 3 to 5 minutes.
1/2 cup sour cream, 1/4 cup water, 10 oz. cream of chicken soup
Add the lemon juice. Stir and turn the heat off.
1 tablespoon fresh lemon juice
Pour the sauce over the chicken cordon bleu. Serve.

Notes

Keep the Chicken Thin and Even. Some skip pounding the chicken, but this makes the roll thick and hard to cook through. You’ll want a clean, flat surface so the meat rolls tight and stays firm. Thin chicken also means shorter cooking time. I recommend using a zip-top bag and a rolling pin for more control.
Toothpicks Matter. It’s easy to forget, but you need to secure the rolls before frying. If you skip this, the cheese and ham can slide out while cooking. Use plain wooden toothpicks and count how many you insert so you know exactly how many to remove later.
Fry on Medium Heat Only. High heat burns the Panko before the chicken cooks through. Stick with medium or slightly lower. You’ll get even browning and no burnt crumbs floating in the oil. Always let the oil preheat first for a steadier crust.
Choose the Right Cheese. Swiss works best because it softens rather than melts quickly. Some use mozzarella or cheddar, but these tend to leak fast or overpower the other flavors. Keep slices thin and well-placed near the center of the roll.
Sauce Adjustments are Welcome. If your sauce feels too thick, add a splash more water. If it feels too flat, increase the lemon juice just slightly. You can also warm it up before serving, especially if the chicken rests too long on the counter after baking.

Nutrition