A delightful Chicken Cordon Bleu recipe featuring crispy fried chicken filled with Swiss cheese and ham, topped with a creamy Dijon sauce.<\/p>\n
Ingredientes<\/strong> Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.<\/p>\n On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about \u00bd inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.<\/p>\n Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, then another layer of Swiss cheese, and another layer of ham. Evenly roll the chicken and place onto a new sheet of plastic wrap.<\/p>\n Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 minutes.<\/p>\n
\n4 boneless, skinless chicken breasts.
\nSalt, to taste.
\nPepper, to taste.
\n1 tablespoon garlic powder.
\n1 tablespoon onion powder.
\n16 slices Swiss cheese.
\n\u00bd lb ham, thinly sliced.
\nPeanut oil or vegetable oil, for frying.
\n1 cup all-purpose flour (125 g).
\n4 eggs, beaten.
\n2 cups panko bread crumbs (100 g).
\nCreamy Dijon Sauce.
\n3 tablespoons butter.
\n2 cloves garlic, minced.
\n3 tablespoons all-purpose flour.
\n2 cups milk (480 mL).
\n\u00bc cup Dijon mustard (60 g).
\n1 cup shredded Parmesan cheese (100 g).
\nSalt, to taste.
\nPepper, to taste.
\nInstrucciones<\/strong><\/p>\nContinued on the next page<\/h5>\n