Inspired by Butcherbox
Cordon bleu literally translates to "blue ribbon," so you can imagine my surprise when I discovered how simple it was to make. Meat is rolled around ham and cheese to make cordon bleu, which is then fried or baked.
When I first made this dish about a decade ago, I brought it to work and had a coworker try it. She loved it so much that she later called to place an order for 100 pieces of this chicken dish to serve at her husband's 50th birthday party.
Personally, I prefer to use dark flesh of the chicken in any chicken recipe because it absorbs more taste due to its less dense meat...and it is much more tender than white meat. So, in this recipe, skinless and boneless chicken thighs were used, despite the fact that most recipes for this meal call for chicken breast...of course, any of the two works. Pound the chicken first to flatten the meat, but don't overdo it or it will tear and won't retain the ham and cheese within.
I used honey cured ham, which can be found in the deli section of most supermarkets, but any ham you choose would do. Although Provolone is my personal favorite, Swiss and Gruyere are also frequently used; after all, you're the one who will be eating this, so pick a cheese you enjoy.
This is the best dish you can offer if you want to impress your guests without breaking the bank...Enjoy!
Ingredients:
For the chicken
6 pieces 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 Provolone cheese (or any preferred cheese)
1/2 pound or 12 pieces sliced ham
Cooking oil for frying
4 eggs beaten
1 cup flour or more
2 cups Panko breadcrumbs
For the creamy honey mustard sauce
3 tablespoons unsalted butter
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
Let's Cook!
For the chicken
Place chicken thighs between two sheets of plastic wrap and by using your meat mallet or rolling pin, pound chicken to 1/2 inch thick. Remove plastic and set aside.
Combine garlic powder, onion powder, and Cajun seasoning in a small bowl. Season the pounded chicken on both sides, with salt and pepper, and then with the spice mix.
Layer chicken with two slices of ham and two slices of cheese. Roll the chicken and wrap it firmly with plastic wrap. Repeat steps for remaining chicken and refrigerate for about 30 minutes to allow the chicken to hold its shape.
Prepare a breading set up:
One dish for flour, one dish for egg, and one dish for Panko breadcrumbs.
Dredge each chicken roll with this sequence: Flour - egg - flour - egg - breadcrumbs.
Preheat deep skillet with about 2 inches of oil. Fry the breaded chicken on medium-high heat for about 3-5 minutes or until golden brown on both sides.
Make sure to check the internal temperature by inserting a thermometer. If it reads 165°F, it is done and ready to serve. If not, transfer the golden 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.
Set the chicken rolls aside to rest. Then start preparing the sauce.
For the creamy honey mustard sauce
Melt butter in a saucepan over medium heat. Whisk in the flour until the mixture clumps together, then gradually whisk in the milk, working out the lumps as you stir.
Add the milk into the roux and whisk until a thick sauce forms.
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. Drizzle the sauce on top of the chicken. Serve and enjoy!
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