HOW TO MAKE THE ULTIMATE CHICKEN CORDON BLEU!

Ingredients

• 4 pieces Boneless Skinless Chicken Breasts (pounded to 1/4‑inch thickness)
• 4 slices Thinly Sliced Ham (Swiss style deli ham)
• 4 slices Swiss Cheese (Gruyère or Emmental, cut to size)
• 1/2 cup All-Purpose Flour (for dredging and roux)
• 2 large Eggs (beaten)
• 1 cup Breadcrumbs (plain or panko for extra crunch)
• 4 tablespoons Unsalted Butter (2 tbsp for roux, 2 tbsp for pan‑fry)
• 1/4 cup Dry White Cooking Wine (dry, such as Sauvignon Blanc)
• 1/2 tablespoon Dijon Mustard
• 1/4 teaspoon White Pepper
• 1 1/4 cup Whole Milk (plus extra 2 tbsp if needed for sauce consistency)
• 1 cup Grated Swiss Cheese (for Mornay sauce)
• 1/8 teaspoon Ground Nutmeg (a pinch)
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper (freshly cracked)
• 2 pieces Garlic Cloves (minced)
• 2 stalks Green Onions (white and green parts, chopped)
• 1 piece Ripe Avocado (peeled, pitted, flesh scooped)
• 2 tablespoons Parsley Stems (chopped)
• 1 teaspoon Lemon Zest (fresh)
• 2 tablespoons Honey
• 2 tablespoons Olive Oil (extra‑virgin, for dressing)
• 1/2 cup Chicken Stock (low‑sodium)
• 4 cups Romaine Lettuce (torn into bite‑size pieces)

Instructions

1. Prepare the Green Goddess Dressing

   Combine the avocado flesh, minced garlic, chopped green onions, chopped parsley stems, lemon zest, olive oil, honey, and a pinch of salt and pepper in a food processor. Blend until smooth, adding a splash of water if needed to reach a pourable consistency.

   Time: PT5M

2. Make the Swiss Mornay Sauce (Roux)

   Melt 2 tbsp butter in a saucepan over medium heat. Add 2 tbsp flour and whisk constantly for 1‑2 minutes until the mixture is lightly golden but not browned. Stir in the Dijon mustard, white pepper, and a pinch of nutmeg. Slowly whisk in 1/4 cup dry white wine, then gradually add 1 cup milk, whisking until the sauce thickens and coats the back of a spoon. Remove from heat and stir in 1 cup grated Swiss cheese until melted and smooth. Season with salt to taste.

   Time: PT10M

   Temperature: Medium heat

3. Prepare the Chicken Cutlets

   Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, pound to an even 1/4‑inch thickness. Season both sides with salt and pepper.

   Time: PT5M

4. Assemble the Cordon Bleu

   Lay a slice of ham and a slice of Swiss cheese on each flattened chicken piece. Roll tightly and secure with a toothpick or kitchen twine.

   Time: PT5M

5. Bread the Chicken Rolls

   Set up three shallow dishes: one with 1/2 cup flour, one with beaten eggs, and one with breadcrumbs. Dredge each roll in flour, shaking off excess, dip in egg, then coat evenly with breadcrumbs. Place on a plate and let rest 5 minutes for the coating to adhere.

   Time: PT7M

6. Fry the Chicken

   Heat the remaining 2 tbsp butter in a large skillet over medium‑high heat until foaming. Add the breaded chicken rolls and cook 4‑5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a paper‑towel‑lined plate to drain.

   Time: PT10M

   Temperature: Medium‑high heat

7. Finish the Pan Sauce

   Deglaze the same skillet with 1/2 cup chicken stock, scraping up browned bits. Add a small knob of butter and a drizzle of honey, stirring until the sauce glazes and thickens slightly. Remove from heat.

   Time: PT3M

   Temperature: Medium heat

8. Plate and Serve

   Arrange a bed of torn romaine lettuce on each plate. Drizzle a spoonful of Green Goddess dressing over the lettuce. Slice each chicken cordon bleu diagonally, place on the salad, and spoon the warm butter‑honey glaze over the top. Serve the remaining Mornay sauce on the side for extra indulgence.

   Time: PT5M

Nutrition Facts

Calories

650

Protein

45 g

Carbohydrates

30 g

Fat

35 g

Fiber

4 g