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chicken cordon bleu plated

Chicken Cordon Bleu

4.60 from 5 votes
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Protein: Poultry
Cut: Chicken Thighs
Course: Main Course, Meal Prep
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Author: Leigh Belanger

Ingredients

For the chicken

  • 6 pieces ButcherBox boneless skinless chicken thighs or you can use chicken breasts if preferred
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons Cajun seasoning
  • 12 slices Swiss cheese cut in half
  • 1/2 pound sliced ham
  • Cooking oil for frying
  • 4 eggs beaten
  • 1 cup flour or more
  • 2 cups breadcrumbs Japanese panko work well

For the cheesy honey mustard sauce

  • 3 tablespoons unsalted butter
  • 2 cloves garlic peeled andminced
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/4 cup Dijon mustard
  • 2 tablespoons honey
  • 1 cup shredded parmesan cheese
  • kosher salt to taste
  • freshly ground black pepper to taste

Instructions

For the chicken

  • Place chicken thighs between two sheets of plastic wrap and pound until 1/2-inch-thick with a meat mallet or a rolling pin. Remove plastic and set aside.
  • Combine garlic powder, onion powder, and cajun seasoning (for a little kick!) in a small bowl. Season the pounded chicken, first with the salt and pepper, and then with the spice mix. Make sure it is evenly coated with seasoning.
  • Take chicken thigh and layer with two slices of ham wrapped around two slices of Swiss cheese. Roll the chicken and place onto a new sheet of plastic wrap. Wrap the chicken roll firmly. Repeat steps for remaining chicken and refrigerate for about 30 minutes.
  • Prepare a breading set up:o One dish for flour, one dish for egg, and one dish for breadcrumbs. Dredge each chicken roll with this sequence: Flour - egg - flour - egg - breadcrumbs. Add more flour or breadcrumbs if you feel like there’s not enough.
  • Preheat deep cast iron skillet with about 2 inches of oil (vegetable oil is best for this recipe). Shallow fry the breaded chicken on medium-high heat for about 5 minutes or until golden brown. Check the internal temperature by inserting a thermometer. If it reads 165°F, it is done and ready to serve. If not, transfer the browned chicken to a sheet pan with a wire rack and place in a 325°F oven for about 10 minutes or until an internal temperature of 165°F is reached. When done, set the chicken rolls aside to rest.

For the cheesy honey mustard sauce

  • While the chicken rests, prepare the sauce by melting butter in a saucepan over medium heat. Add the garlic and cook until soft and fragrant. Add the flour and whisk continuously for 1-2 minutes. Be careful not to let the flour brown.
  • Add the milk into the roux and whisk until a thick sauce forms. Be careful to avoid any lumps. Add dijon mustard, honey, and parmesan cheese. Whisk everything well to combine. Season to taste with salt and pepper and remove the pan from heat.
  • Slice the chicken rolls in half to reveal the ham and cheese layered filling. Drizzle the sauce on top of the chicken. Serve and enjoy!
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