The Ultimate Showstopper: The Best Chicken Cordon Bleu with Addictive Yum Sauce!
Okay, friends, lovers of classic comfort food, and anyone looking to make a truly impressive, restaurant-quality dinner at home! Are you ready to tackle a legendary dish that’s so much easier to make than it looks and is guaranteed to get rave reviews? If you're dreaming of tender chicken, savory ham, and rivers of melted Swiss cheese, all wrapped in a super crispy crust, then you are in for a serious treat!
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The Perfect Filling: The classic, can't-go-wrong combination of savory deli ham and nutty, beautifully melted Swiss cheese. The Ultimate Crispy Crust: A mix of Panko breadcrumbs and grated Parmesan cheese creates an extra-crispy, flavorful coating that bakes up perfectly golden in the oven. The Addictive "Yum Sauce": A creamy, tangy, and slightly smoky dipping sauce that perfectly complements the rich chicken. It’s the secret weapon that makes this dish unforgettable! Baked, Not Fried: We get all that amazing crispiness without deep frying, making it a bit lighter and so much easier to clean up. Looks Incredibly Impressive: The beautiful spiral you see when you slice it makes this look like a truly gourmet meal.
A "Wow-Factor" Dinner for a Special Occasion or Date Night. A Delicious and Hearty Sunday Family Dinner. Impressing Guests and Making Them Think You're a Culinary Genius. When You Want to Turn a Simple Chicken Breast into Something Extraordinary. Satisfying a Major Comfort Food Craving!
Prep the Chicken: Pound the chicken breasts thin for easy rolling and even cooking. Layer, Roll & Secure: Layer on that ham and cheese, roll it up tight, and secure with toothpicks. Bread Like a Pro: A quick three-step breading process ensures that ultimate crispy crust. Drizzle & Bake: Drizzle with butter and oil, then bake until golden and cooked through. Whip Up the Yum Sauce: While it bakes, just whisk together all the sauce ingredients. Rest, Slice & Serve! Remember to remove the toothpicks before you slice and reveal that beautiful cheesy swirl!
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For the Chicken Cordon Bleu
4 boneless, skinless chicken breasts (about 6-8 oz each) 8 slices Swiss cheese 8 slices deli ham (like Black Forest ham) 1 cup all-purpose flour 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon smoked paprika 1 teaspoon salt 1/2 teaspoon black pepper 2 large eggs 2 tablespoons milk 2 cups panko breadcrumbs 1 cup grated Parmesan cheese 1/4 cup unsalted butter, melted 2 tablespoons olive oil Several toothpicks
For the Yum Sauce
1/2 cup mayonnaise 2 tablespoons ketchup 1 tablespoon Dijon mustard 1 tablespoon honey 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon smoked paprika 1 tablespoon lemon juice Salt and freshly ground black pepper, to taste
Preheat & Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and place an oven-safe wire rack on top. The rack allows air to circulate, making the chicken crispy all around. Prep the Chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or a heavy rolling pin, pound the chicken to an even thickness of about 1/2-inch. Be firm but gentle to avoid tearing the meat. Season: In a small bowl, mix together the 1 teaspoon salt, 1/2 teaspoon black pepper, 2 teaspoons garlic powder, 2 teaspoons onion powder, and 1 teaspoon smoked paprika. Season both sides of the pounded chicken breasts with this spice mixture. Layer & Roll: Lay 2 slices of ham on each chicken breast, covering the surface. Top the ham with 2 slices of Swiss cheese. Tightly roll up each chicken breast, tucking in the sides as you go to enclose the filling. Secure each roll firmly with 2-3 toothpicks. Set Up Breading Station: You'll need three shallow bowls or dishes. Bowl 1: Combine the all-purpose flour with an extra pinch of salt and pepper. Bowl 2: In the second bowl, whisk the eggs with the milk until well combined. Bowl 3: In the third bowl, mix the panko breadcrumbs with the grated Parmesan cheese.
Bread the Chicken: Working with one chicken roll at a time, first dredge it completely in the seasoned flour, shaking off any excess. Next, dip it into the egg mixture, letting the excess drip off. Finally, press the chicken roll firmly into the panko-Parmesan mixture, ensuring it's thoroughly coated on all sides. Prepare for Baking: Place the fully coated chicken rolls on the prepared wire rack on the baking sheet. Drizzle the tops evenly with the melted butter and the olive oil. This helps them get extra crispy and golden in the oven. Bake: Bake in the preheated oven for 25–30 minutes. The chicken is done when the crust is golden brown and crispy, and an instant-read thermometer inserted into the thickest part of the chicken (not the cheese center) registers 165°F (74°C). Make the Yum Sauce: While the chicken is baking, prepare the sauce. In a small bowl, whisk together the mayonnaise, ketchup, Dijon mustard, honey, garlic powder, onion powder, smoked paprika, and lemon juice until completely smooth. Season with a pinch of salt and pepper to taste. Adjust any ingredients to your liking. Rest, Slice & Serve: Carefully remove the chicken from the oven and let it rest for 5 minutes. Crucially, remove all toothpicks before slicing! Slice the Chicken Cordon Bleu into thick medallions and serve hot, drizzled with the Yum Sauce or with the sauce on the side for dipping.
Meat Mallet or Rolling Pin Baking Sheet with Wire Rack 3 Shallow Bowls (for breading) Small Bowl & Whisk (for sauce) Measuring Cups & Spoons Toothpicks
Pounding the Chicken: Aim for an even thickness. This not only helps with rolling but also ensures the chicken cooks evenly. The Wire Rack is Key: Baking the chicken on a wire rack allows the hot air to circulate underneath, making the bottom just as crispy as the top. Don't Skip the Drizzle: The butter and olive oil drizzle over the panko is essential for getting that beautiful, deep golden-brown, "fried" look and crunch in the oven. Secure Tightly: Use as many toothpicks as needed to keep your rolls secured. There’s nothing sadder than all that glorious cheese melting out onto the pan! Let it Rest: Letting the chicken rest for 5 minutes before slicing is important. It allows the juices to redistribute, ensuring the chicken is moist and tender.
With Roasted Vegetables: Asparagus or green beans tossed in olive oil and roasted alongside the chicken would be perfect. Mashed Potatoes: Creamy mashed potatoes are a classic comfort food pairing. A Crisp Green Salad: With a simple vinaigrette to cut through the richness. Buttered Egg Noodles: A simple and delicious side.
Calories: 2323 kcal (A very indulgent 116% of a 2000-calorie daily intake for the whole recipe!) Protein: 149g (An amazing 299% DV for the recipe! A true protein powerhouse.) Total Fat: 134g (A very high 207% DV for the recipe – from cheese, ham, butter, oil, and mayo) Saturated Fat: 47g (A staggering 299% DV for the recipe!)
Total Carbohydrate: 124g (41% DV for the recipe – from breading and sauce) Sugars: 21g (24% DV for the recipe)
Cholesterol: 657mg (A very high 219% DV for the recipe – from chicken, egg, and cheese) Sodium: 4820mg (An extremely high 210% DV for the recipe! From ham, cheese, breading, and sauces. This is a major consideration for those monitoring sodium intake.)
Selenium: 204µg (A massive 293% DV!) Vitamin B3 (Niacin): 43mg (219% DV) Phosphorus: 1769mg (177% DV) Vitamin B6: 3mg (151% DV) Calcium: 1272mg (127% DV – Cheese and dairy power!) Vitamin K: 111µg (106% DV) Vitamin B2 (Riboflavin): 1mg (95% DV) Vitamin B1 (Thiamin): 1mg (94% DV) Vitamin B12: 4µg (71% DV) Vitamin B5 (Pantothenic Acid): 7mg (70% DV) Manganese: 1mg (67% DV) Zinc: 9mg (65% DV) Vitamin A: 3209IU (64% DV) Potassium: 2216mg (63% DV) Iron: 10mg (61% DV) Folate: 237µg (59% DV) Vitamin E: 7mg (49% DV) Magnesium: 194mg (49% DV) Copper: 0.53mg (26% DV) Fiber: 6g (26% DV) Vitamin D: 2µg (15% DV) Vitamin C: 8mg (10% DV)
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