You know ’em from the Internet — they’re Tasty, a collective of food professionals making the food that catches your eye every time. Their new cookbook is an aesthetically pleasing assortment of classic and innovative recipes photographed to the nines. Just tell us you don’t want to make that chicken cordon bleu.
When a chicken recipe doubles as a magic trick, you know you’ve got a winner. The ham and cheese inside each crispy chicken rollup reveal themselves when sliced, guaranteeing oohs, ahhs, and yums all around.
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 16 thin slices Swiss cheese
- 1/2 pound ham, thinly sliced
- peanut or vegetable oil, for frying
- 1 cup all-purpose flour
- 4 eggs, beaten
- 2 cups panko bread crumbs
Creamy Dijon Sauce
- 3 tablespoons butter
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1/4 cup Dijon mustard
- 1 cup shredded parmesan cheese
- Salt and pepper, to taste
For the chicken
Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly. On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch thick with a meat mallet, rolling pin or heavy pan. Remove the plastic wrap and place a layer of Swiss cheese, about 3 or 4 slices, then 4 slices ham, then one more layer of Swiss cheese, another 3 or 4 slices. Evenly roll the chicken, and place onto a new sheet of plastic wrap. Wrap the chicken in the plastic 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, and chill the rolls in the fridge to set for 30 minutes.
Meanwhile, preheat a tall-sided pan with 2 inches of oil to 325°F.
After the rolls are set, prepare separate large, wide dishes with flour, beaten eggs, and bread crumbs. Dredge the chicken first in the flour, then the egg, and then the bread crumbs. Place the breaded chicken cordon bleu in the oil, and cook for about 5 minutes per side, or until the outside is an even golden brown. If good color is achieved and the chicken’s center is still not 165°F, place the chicken cordon bleu on a cooling rack over a baking sheet and finish the chicken in the oven at 325°F until that temperature is reached.
Meanwhile, prepare the sauce. In a 1½-quart saucepan on medium heat, melt the butter and cook the garlic until soft. Add in the flour, and whisk for 1 minute. Add in the milk, and whisk until fully combined with the roux and no lumps remain. Continue whisking until the mixture comes to a simmer and has thickened. Add in the mustard, Parmesan cheese, salt, and pepper, and whisk to combine. Set aside.
Slice the chicken and serve drizzled with Dijon sauce.