Chicken Cordon Bleu Recipe from Sam The Cooking Guy (2024)

I don’t have a video for this recipe.

If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of

Chicken Cordon Bleu

...in your mind.

• 1 boneless, skinless chicken breast
• BFF - our kosher salt, coarse pepper &granulated garlic blend, if not then simply a small mix of those
• 2-3 tablespoons spreadable garlic herb cheese, like Alouette or Boursin
• 4 slices Swiss cheese
• 2 slices smoked ham
• 4 tablespoons butter
• 4 tablespoons all purpose flour
• 1 head whole roasted garlic, recipe here
• All the juice from a 4 ounce can of diced jalapenos, plus half the jalapenos
• 1/4 cup grated parmesan cheese
• 2 tablespoons Dijon mustard
• 1 cup all purpose flour
• 1.5 cups crushed cornflakes
• 1 egg beaten
• Oil for frying

‍

1. Put chicken breast between 2 pieces of parchment or cling film, and gently flatted to approximately 1/8-1/4" thick
2. With the smooth side facing down, season the top with the BFF, or your own SPG
3. Spread a layer of the herb cheese on the chicken
4. Top that with 2 slices of the Swiss, then the ham and finally remaining 2 Swiss slices
5. Starting at a narrow end, roll up carefully and as tightly as possible
6. Wrap tightly in a large piece of cling film, and twist ends to make it a snug tube - refrigerate 30 - 60 minutes
7. Make the bechamel: melt the butter in a medium pot and sprinkle with the flour
8. Whisk the flour and butter together really well, and after about a minute, slowly start whisking in the milk, about 1/2 cup at a time - being sure to get the consistency smooth before adding more
9. When it's is beautifully smooth, squeeze the garlic cloves out of their peels and add them along with a good pinch of BFF, the jalapenos and their juice, parmesan cheese and the Dijon - mix well to combine everything and set aside
10. Put the flour, cornflakes and egg into 3 bowls. Add a good pinch of the BFFto the flour, and mix
11. Remove chicken from the fridge, unwrap and roll first in the flour, then the egg and finally the cornflakes until well coated
12. Heat oil to 350 degrees
13. Cook the chicken in the oil until golden brown on all sides, and an instant read thermometer reads 160 degrees
14. Remove, let rest 5-10 minutes, then slice and serve with the bechamel.

• 1 boneless, skinless chicken breast
• BFF - our kosher salt, coarse pepper &granulated garlic blend, if not then simply a small mix of those
• 2-3 tablespoons spreadable garlic herb cheese, like Alouette or Boursin
• 4 slices Swiss cheese
• 2 slices smoked ham
• 4 tablespoons butter
• 4 tablespoons all purpose flour
• 1 head whole roasted garlic, recipe here
• All the juice from a 4 ounce can of diced jalapenos, plus half the jalapenos
• 1/4 cup grated parmesan cheese
• 2 tablespoons Dijon mustard
• 1 cup all purpose flour
• 1.5 cups crushed cornflakes
• 1 egg beaten
• Oil for frying

‍

1. Put chicken breast between 2 pieces of parchment or cling film, and gently flatted to approximately 1/8-1/4" thick
2. With the smooth side facing down, season the top with the BFF, or your own SPG
3. Spread a layer of the herb cheese on the chicken
4. Top that with 2 slices of the Swiss, then the ham and finally remaining 2 Swiss slices
5. Starting at a narrow end, roll up carefully and as tightly as possible
6. Wrap tightly in a large piece of cling film, and twist ends to make it a snug tube - refrigerate 30 - 60 minutes
7. Make the bechamel: melt the butter in a medium pot and sprinkle with the flour
8. Whisk the flour and butter together really well, and after about a minute, slowly start whisking in the milk, about 1/2 cup at a time - being sure to get the consistency smooth before adding more
9. When it's is beautifully smooth, squeeze the garlic cloves out of their peels and add them along with a good pinch of BFF, the jalapenos and their juice, parmesan cheese and the Dijon - mix well to combine everything and set aside
10. Put the flour, cornflakes and egg into 3 bowls. Add a good pinch of the BFFto the flour, and mix
11. Remove chicken from the fridge, unwrap and roll first in the flour, then the egg and finally the cornflakes until well coated
12. Heat oil to 350 degrees
13. Cook the chicken in the oil until golden brown on all sides, and an instant read thermometer reads 160 degrees
14. Remove, let rest 5-10 minutes, then slice and serve with the bechamel.