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Chicken Cordon Bleu with Swiss Cheese Sauce Recipe

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4.4 from 126 reviews

Chicken Cordon Bleu with Swiss Cheese Sauce is a classic and indulgent dish featuring tender chicken breasts stuffed with savory turkey slices and melted Swiss cheese, coated in crispy panko breadcrumbs, pan-seared to golden perfection, and finished in the oven. Served with a rich and creamy Swiss cheese sauce, this recipe offers a delightful balance of textures and flavors, perfect for a comforting meal.

Ingredients

Scale

Chicken Rolls

  • 4 boneless, skinless chicken breasts
  • 8 slices deli-style turkey
  • 4 slices Swiss cheese
  • 1 cup panko breadcrumbs
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste

Swiss Cheese Sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 4 slices Swiss cheese

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken rolls after searing.
  2. Prep Chicken: Place each chicken breast between two sheets of plastic wrap and gently pound them to about 1/2 inch thickness for even cooking and easier rolling.
  3. Assemble Rolls: On each flattened chicken breast, lay two slices of turkey and one slice of Swiss cheese. Roll them tightly and secure with toothpicks or kitchen twine to hold the filling inside.
  4. Prepare Breading Station: Set up three shallow dishes: one with flour, one with beaten eggs mixed with milk, and one with panko breadcrumbs combined with garlic powder. Season flour and breadcrumbs with salt and pepper to taste.
  5. Coat Chicken Rolls: Carefully coat each chicken roll first in flour, then dip into the egg mixture, and finally coat evenly with the breadcrumb mixture for a crispy crust.
  6. Sear Rolls: Melt 2 tablespoons of butter in a large skillet over medium heat. Cook the chicken rolls for 4-5 minutes on each side until they are golden brown and crisp, sealing in the juices.
  7. Bake: Transfer the seared chicken rolls to a baking dish and bake them in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F (75°C) to ensure thorough cooking.
  8. Make Swiss Cheese Sauce: While the chicken bakes, melt the remaining 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2 tablespoons flour and cook for 1-2 minutes to form a roux. Gradually whisk in 1 cup of milk and cook until thickened. Add the 4 slices of Swiss cheese, stirring until melted and smooth for a creamy sauce.
  9. Serve: Remove toothpicks or twine from chicken rolls, slice if desired, and drizzle generously with the warm Swiss cheese sauce. Serve immediately for best flavor and texture.

Notes

  • Use plastic wrap when pounding the chicken to prevent tearing and make rolling easier.
  • Ensure the chicken rolls are tightly rolled and secured to avoid filling leakage during cooking.
  • Panko breadcrumbs give a lighter and crispier crust compared to regular breadcrumbs.
  • Monitor the internal temperature with a meat thermometer to avoid under or overcooking the chicken.
  • For a richer sauce, you can substitute part of the milk with cream.
  • Remove toothpicks or twine before serving to avoid accidents.
  • Leftovers can be refrigerated for up to 2 days and reheated gently.

Keywords: Chicken Cordon Bleu, Swiss Cheese Sauce, Panko Breadcrumbs, Stuffed Chicken Breast, Classic Comfort Food

Find it online: https://nayabaker.com/chicken-cordon-bleu-with-swiss-cheese-sauce-recipe/