Tied and Fried Chicken Cordon Bleu
Indulge in the ultimate comfort food with this "Tied and Fried Chicken Cordon Bleu" recipe, a crispy, golden twist on the classic French favorite. Tender chicken breasts are flattened and stuffed with savory ham and gooey Swiss cheese, then tightly rolled and secured with kitchen twine to hold their perfect shape. After a flavorful coating of seasoned breadcrumbs, these chicken rolls are fried to perfection, creating a delightfully crunchy crust that conceals a mouthwatering melty center. With just 25 minutes of prep time, this recipe is ideal for a decadent weeknight meal or a crowd-pleasing dinner party dish. Serve these irresistible chicken rolls hot with a side of creamy mashed potatoes, steamed vegetables, or your favorite dipping sauce for an unforgettable dining experience. If you're looking for an elevated yet approachable twist on chicken cordon bleu, this recipe delivers maximum flavor with minimal fuss.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 4 slices Thinly sliced ham
- 4 slices Swiss cheese
- 1 cup All-purpose flour
- 2 Eggs
- 2 tablespoons Milk
- 1.5 cups Breadcrumbs
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 cups Vegetable oil
- 4 pieces (6-8 inches each) Kitchen twine
Instructions
Place each chicken breast between two pieces of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken until it's about 1/4 inch thick.
Remove the plastic wrap and lay a slice of ham and a slice of Swiss cheese on each flattened chicken breast. Roll each breast tightly from one end to the other, forming a log shape.
Secure each rolled chicken piece with kitchen twine to ensure it holds its shape during cooking. Tie gently but firmly.
Set up a breading station: In one bowl, place the flour. In a second bowl, whisk together the eggs and milk. In a third bowl, mix the breadcrumbs, paprika, garlic powder, salt, and black pepper.
Coat each piece of tied chicken first in the flour, then dip it into the egg mixture, and finally roll it in the breadcrumb mixture, ensuring it's well-coated on all sides.
In a large, deep skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). The oil should be deep enough to submerge the chicken halfway.
Carefully place the breaded chicken rolls into the hot oil, a few at a time to avoid overcrowding. Fry for 6-8 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Remove the chicken rolls from the oil and place them on a paper towel-lined plate to drain any excess oil.
Cut off and discard the kitchen twine before serving.
Serve hot with your favorite dipping sauce or a side of mashed potatoes and steamed vegetables.
Nutrition Facts
Calories |
9924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 895.5 g | 1148% | |
| Saturated Fat | 138.3 g | 692% | |
| Polyunsaturated Fat | 537.8 g | ||
| Cholesterol | 1070 mg | 356% | |
| Sodium | 7252 mg | 315% | |
| Total Carbohydrate | 224.8 g | 82% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 17.1 g | ||
| Protein | 318.4 g | 637% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1354 mg | 104% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2591 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
