Chicken Cordon Bleu

Ingredients

• 1 kg Chicken breast fillets (skinless, boneless; cut into 4 large pieces)
• 2 tsp Salt (for spice mix and seasoning)
• 1 tsp Garlic powder
• 1 tsp Spanish paprika
• 0.5 tsp Dried thyme (optional; rosemary can be used instead)
• 8 slices Ham slices (about 8 oz total)
• 4 tbsp Sweet pickles (sliced)
• 8 sticks String cheese (Eurorich) (cut each stick in half lengthwise)
• 2 cups Panko breadcrumbs (season lightly with salt and pepper)
• 1 cup All‑purpose flour (for dredging)
• 2 large Eggs (beaten)
• 0.5 cup Vegetable oil (for shallow frying)
• 2 tbsp Unsalted butter (for béchamel)
• 2 tbsp All‑purpose flour (for roux)
• 2 cups Whole milk
• 1 tbsp Truffle salsa (or truffle oil) (optional for sauce)
• 1 pinch Black pepper
• 1 tsp Mayonnaise (optional for sauce)
• 1 tsp Dijon mustard (optional for sauce)

Instructions

1. Make spice mix

   Combine salt, garlic powder, Spanish paprika and dried thyme in a small bowl; stir until evenly mixed.

   Time: PT5M

2. Flatten chicken

   Place each chicken breast between two sheets of plastic wrap (or parchment) and pound with a rolling pin or meat mallet until about ¼‑inch thick and slightly larger than a ham slice.

   Time: PT10M

3. Season chicken

   Sprinkle the prepared spice mix lightly over both sides of the flattened chicken pieces.

   Time: PT2M

4. Assemble filling

   On each piece of chicken place one ham slice, half a string‑cheese stick and a teaspoon of sliced sweet pickles (or optional pimientos). Roll tightly and seal the edges, then wrap tightly in plastic wrap.

   Time: PT5M

5. Chill to set

   Place the wrapped rolls on a plate and refrigerate (or freeze) for at least 1 hour so the shape firms before breading.

   Time: PT1H

6. Prepare breading station

   Set up three shallow dishes: 1) flour, 2) beaten eggs, 3) seasoned panko (add a pinch of salt and pepper).

   Time: PT5M

7. Bread the chicken rolls

   Remove each roll from the fridge, unwrap, roll in flour, dip in egg, then coat evenly with panko. Return to the wrap to keep shape until frying.

   Time: PT10M

8. Shallow‑fry the rolls

   Heat vegetable oil in a pan over medium‑high heat (≈350°F) until shimmering. Fry each roll 4‑5 minutes per side, turning once, until golden brown and internal temperature reaches 165°F.

   Time: PT12M

   Temperature: 350°F

9. Keep warm

   Transfer fried rolls to a plate lined with paper towels; keep warm while you finish the sauce.

   Time: PT5M

10. Make truffle béchamel sauce

    Melt butter in a saucepan over medium heat. Whisk in 2 tbsp flour and cook 1 minute until fragrant. Gradually whisk in milk, stirring constantly until the sauce thickens (≈5‑6 minutes). Stir in truffle salsa (or oil), season with salt and pepper, and optionally whisk in a tsp each of mayonnaise and mustard for extra richness.

    Time: PT10M

    Temperature: medium heat

11. Plate and serve

    Slice each roll into 2‑3 pieces, drizzle with truffle béchamel, and serve immediately. Garnish with extra pickles if desired.

    Time: PT2M

Nutrition Facts

Calories

500

Protein

35 g

Carbohydrates

30 g

Fat

25 g

Fiber

1 g