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If you’re looking for a show-stopping dish that perfectly balances flavor and presentation, look no further than Chicken Cordon Bleu. Originating from Switzerland, this dish has charmed its way into the hearts (and stomachs) of food enthusiasts around the world. Its name, which translates to “blue ribbon chicken,” suggests a dish of superior quality, and it certainly lives up to the hype.

Delicious Chicken Cordon Bleu with Creamy Swiss Cheese Sauce Recipe

Discover the joy of cooking with this delicately delicious Chicken Cordon Bleu, wrapped in savory prosciutto and creamy Swiss cheese! Perfectly breaded and fried to golden perfection, this dish is complemented by a rich Swiss cheese sauce that will have everyone asking for seconds. With simple ingredients and easy instructions, you can create a restaurant-quality meal at home that your family will love. Get ready to impress your guests with this delightful recipe!
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Ingredients
  

For the Chicken Cordon Bleu:

4 boneless, skinless chicken breasts

4 slices of prosciutto or ham

4 slices of Swiss cheese

1 cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs (preferably panko for extra crunch)

Salt and pepper to taste

1 teaspoon garlic powder

1 teaspoon paprika

Olive oil or butter for frying

For the Creamy Swiss Cheese Sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup milk (whole or 2%)

1 cup shredded Swiss cheese

1 teaspoon Dijon mustard

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare Chicken: Preheat your oven to 375°F (190°C). Place each chicken breast between two pieces of plastic wrap and pound them with a meat mallet until they are about 1/2 inch thick. Season both sides with salt, pepper, garlic powder, and paprika.

    Stuff the Chicken: Lay a slice of prosciutto or ham on each chicken breast, followed by a slice of Swiss cheese. Roll the chicken up tightly, starting from one end, and secure each roll with toothpicks to hold the filling inside.

      Dredging Station: Set up a dredging station with three shallow plates. In the first plate, place the flour. In the second plate, pour the beaten eggs. In the third plate, add the breadcrumbs.

        Coat the Chicken: Roll each chicken roll in flour, shaking off the excess, then dip in the beaten eggs, and finally coat thoroughly with breadcrumbs.

          Fry the Chicken: In a large skillet, heat olive oil or butter over medium heat. Carefully place the chicken rolls in the skillet and cook for about 3-4 minutes on each side until golden brown. Transfer the chicken to a baking dish and finish cooking in the preheated oven for about 15-20 minutes, or until the internal temperature reaches 165°F (75°C).

            Make the Creamy Swiss Cheese Sauce: In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly. Gradually add the milk, continuing to whisk until the sauce thickens. Reduce the heat to low and stir in the Swiss cheese and Dijon mustard until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.

              Serve: Remove the chicken from the oven and let it rest for a few minutes. Remove toothpicks, slice into pinwheels if desired, and drizzle with the creamy Swiss cheese sauce. Garnish with chopped parsley.

                Prep Time: 20 mins | Total Time: 55 mins | Servings: 4