Breaded Chicken Cordon Bleu with Dijon Sauce
Breaded Chicken Cordon Bleu with Dijon Sauce is a delicious and easy-to-make dish that is perfect for any occasion. This dish is a classic French recipe that has been adapted to suit modern tastes. It is a perfect combination of crispy breaded chicken, ham, and melted cheese, all topped with a tangy Dijon sauce.
To make this dish, you will need boneless, skinless chicken breasts, sliced ham, Swiss cheese, breadcrumbs, flour, eggs, Dijon mustard, chicken broth, heavy cream, butter, salt, and pepper.
For each serving, you will need one chicken breast, one slice of ham, and one slice of Swiss cheese.
To start, preheat your oven to 375°F. Pound the chicken breasts until they are thin and even. Place a slice of ham and a slice of Swiss cheese on each chicken breast and roll them up tightly. Secure the chicken with toothpicks.
In a shallow dish, mix together the breadcrumbs, flour, salt, and pepper. In another shallow dish, beat the eggs. Dip each chicken roll in the egg mixture, then coat it in the breadcrumb mixture. Place the chicken rolls on a baking sheet and bake for 25-30 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown.
While the chicken is baking, make the Dijon sauce. In a small saucepan, melt the butter over medium heat. Add the Dijon mustard and chicken broth and whisk until smooth. Add the heavy cream and continue to whisk until the sauce thickens. Season with salt and pepper to taste.
Once the chicken is done, remove the toothpicks and serve it hot with the Dijon sauce drizzled over the top.
This Breaded Chicken Cordon Bleu with Dijon Sauce is a perfect combination of crispy, cheesy, and tangy flavors. The chicken is juicy and tender, while the ham and cheese add a savory depth of flavor. The Dijon sauce is the perfect finishing touch, adding a tangy and creamy element to the dish.
Type: Main Dish
Ingredients:
- Boneless, skinless chicken breasts
- Sliced ham
- Swiss cheese
- Breadcrumbs
- Flour
- Eggs
- Dijon mustard
- Chicken broth
- Heavy cream
- Butter
- Salt
- Pepper
