An American classic that were the delicacy of our school lunchrooms in the 90’s. 

Chicken Cordon Bleu homemade recipe (chicken, ham, and swiss cheese fried)
 

Anybody remember chicken cordon bleu regularly being on the school lunchroom menu? Or for specially, large catered events? I grew up in the 90’s and loved this entree and didn’t really ever think it was weird and was just happy to have it.

Now as I reflect, I just wonder why in the world chicken cordon bleu was even a thing, and especially a popular meal! We had it at football banquets, special days in the school cafeteria, catered events, and I never thought twice about it.

Chicken Cordon Bleu homemade recipe (chicken, ham, and swiss cheese fried)

 Now, I think the Chicken Cordon Bleu craze (if you can call it that) is over, but this unique combination of meats, cheese, and creamy dijon sauce still does it for me.

It is a little intimidating to make, but I enjoyed the challenge and we enjoyed how it turned out! Hope you all enjoy!

 

 

 

 

 

 

 

 
Chicken Cordon Bleu

Chicken Cordon Bleu

Yield: 4
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes

An American classic that were the delicacy of our school lunchrooms in the 90’s. 

Ingredients

Ingredients

  • 4 large chicken breasts
  • 16 slices of ham
  • 8 slices of swiss cheese
  • garlic powder
  • onion powder

Coating

  • 4 eggs
  • 1 cup flour
  • 1 cup panko bread crumbs
  • 1 Tbsp Italian seasoning

Frying

  • Deep fry pan
  • Enough frying oil to at least have 2″ deep oil in pan

Creamy Dijon Sauce

  • 2 Tbsp butter
  • 1 1/2 Tbsp flour
  • 1 1/4 cup milk
  • 2 Tbsp dijon mustard
  • 3 Tbsp parmesan cheese

Instructions

  1. Pound chicken flat and thin with a meat cleaver (or just slice middle of chicken breast and insert following ingredients)
  2. Place 2 slices of swiss cheese and 4 ham slices on flattened chicken
  3. Roll chicken breast around ham and swiss and place toothpick through 
  4. Remove tooth picks and wrap in saran wrap as pictured and spin until both sides are tight around the chicken roll and refrigerate for at least 30 minutes
  5. Heat frying oil (at least 2″ deep) in frying pan over medium-high heat until oil reaches a steady 350ºF

Coating

  1. Place flour in one bowl and beat eggs in a different bowl
  2. Spread panko crumbs across a plate
  3. Unroll chicken roll from saran wrap and dip into flour, then egg, and then roll into panko

Frying

  1. Place coated chicken roll into heated oil and fry each side for 5 minutes
  2. Check if chicken is cooked through, if not, bake at 400ºF for 5 minutes at a time until done

Creamy Dijon Mustard

  1. Heat a saucepan over medium heat
  2. Melt butter in saucepan
  3. Add flour, mix, and then let simmer for one minute
  4. Add milk and mix well
  5. Add dijon and parmesan, mix well and let simmer for several minutes
  6. Remove from heat and serve on top of finished chicken rolls

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1400Total Fat: 65gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 34gCholesterol: 538mgSodium: 3529mgCarbohydrates: 68gFiber: 4gSugar: 5gProtein: 131g
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Ashton • Keaton • Mia

Administrator at Keat's Eats
Ashton and Keaton began blogging together in 2016 as a passion project. Both siblings are lovers of food, family gatherings, and entrepreneurial pursuits, which made starting a food blog together a no-brainer. Mia married into the family in 2019 and joined Keat’s Eats shortly afterwards, bringing her INCREDIBLE Italian Macarons with her.