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Chicken Cordon Bleu With Roasted Garlic and Mushroom Sauce

The first time I had Chicken Cordon Bleu, I was a newlywed, attempting to impress my husband with my culinary skills. I remember poring over cookbooks, intimidated by the seemingly complex layering and rolling. What emerged from the oven wasn’t exactly picture-perfect, but the taste? That was pure magic. The combination of savory ham, melty cheese, and juicy chicken, all enveloped in a crispy crust, was a revelation. To this day, the aroma of Chicken Cordon Bleu instantly transports me back to that tiny kitchen, filled with love, laughter, and the delicious promise of a shared future.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Servings: 6
Yield: 6 servings
Dietary Type: Not Gluten-Free

Ingredients

6 boneless chicken breasts, pounded into fillets
1/2 lb prosciutto or 1/2 lb capicola, thinly sliced
1/2 lb havarti with dill, cut into 1/4 in blocks
2 eggs, beaten
2 tablespoons milk
fresh thyme, chopped
fresh rosemary, chopped
red pepper flakes
plain breadcrumbs
all-purpose flour
kosher salt & freshly ground black pepper
frying oil

For the Sauce:

1 (10 ounce) can cream of mushroom soup
5 ounces milk (use half of the soup can)
1/2 cup dry white wine
4 roasted garlic cloves, diced
1 large shallot, diced
fresh sage, chopped
kosher salt & freshly ground black pepper
2 tablespoons olive oil

Equipment Needed

3 shallow dishes
Meat mallet or rolling pin
Cutting board
Large skillet
Tongs
Paper towels
Baking sheet
Aluminum foil
Small saucepan
Whisk
Toothpicks or kitchen twine

Instructions

Preheat your oven to 350°F (175°C).
Set up your flouring station. You will need three shallow dishes.
- In the first dish, place the all-purpose flour and season generously with kosher salt and freshly ground black pepper.
- In the second dish, whisk together the eggs and milk until well combined.
- In the third dish, combine the plain breadcrumbs, chopped fresh thyme, chopped fresh rosemary, red pepper flakes, kosher salt, and freshly ground black pepper. Mix thoroughly.
Dredge each chicken breast fillet in the prepared flour, ensuring it’s fully coated. Shake off any excess flour.
Dip the floured chicken into the egg wash, making sure both sides are completely coated. Allow any excess egg to drip off.
Press the egg-washed chicken into the seasoned breadcrumbs, ensuring a thick, even coating on both sides.
Lay each breaded chicken fillet flat on a clean cutting board.
Layer a slice of prosciutto (or capicola) and a 1/4-inch block of havarti with dill onto each chicken fillet.
Carefully roll the chicken around the prosciutto and cheese, tucking in the sides as you roll to keep the filling contained.
Secure each roll with kitchen twine or toothpicks to prevent them from unrolling during cooking.
Heat the frying oil in a large skillet over medium-high heat. A good way to test the oil temperature is to place the handle of a wooden spoon into the oil. If bubbles rapidly form around the spoon, the oil is ready.
Carefully place the chicken rolls into the hot oil, being careful not to overcrowd the pan.
Brown all sides of the rolled chicken, turning only once per side to ensure even browning. This should take about 2-3 minutes per side.
Remove the browned chicken rolls from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Line a baking sheet with aluminum foil and place the drained chicken rolls on the prepared baking sheet.
Bake in the preheated oven for 30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
While the chicken is baking, prepare the roasted garlic and mushroom sauce.
In a small saucepan, heat the olive oil over medium heat.
Add the diced shallot and sauté until translucent, about 3-5 minutes.
Add the chopped fresh sage and sauté until fragrant, about 1 minute.
Pour in the dry white wine and increase the heat to medium-high. Allow the wine to reduce by half, about 5-7 minutes.
Stir in the cream of mushroom soup and milk. Bring the sauce to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.
Stir in the diced roasted garlic cloves.
Season the sauce with kosher salt and freshly ground black pepper to taste.
Remove the baked chicken rolls from the oven and let them rest for a few minutes before serving.
Remove the kitchen twine or toothpicks from the chicken.
Serve immediately, spooning the roasted garlic and mushroom sauce over the Chicken Cordon Bleu.

Expert Tips & Tricks

Pounding the chicken breasts to an even thickness ensures they cook evenly and quickly. Place the chicken between two sheets of plastic wrap to prevent tearing.
Make sure the frying oil is hot enough before adding the chicken. If the oil isn’t hot enough, the chicken will absorb too much oil and become greasy.
Don’t overcrowd the pan when browning the chicken. Overcrowding will lower the oil temperature and result in uneven browning. Work in batches if necessary.
For a richer sauce, use heavy cream instead of milk. You can also add a splash of sherry or Madeira wine to the sauce for extra depth of flavor.
If you don’t have roasted garlic on hand, you can substitute 1 teaspoon of garlic powder in the sauce.

Serving & Storage Suggestions

Serve the Chicken Cordon Bleu with Roasted Garlic and Mushroom Sauce immediately for the best flavor and texture. It pairs perfectly with a side of rice pilaf, roasted vegetables, or a simple green salad.

Leftover Chicken Cordon Bleu can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave in short intervals. The sauce can be reheated separately in a saucepan over low heat.

While not ideal, you can freeze cooked Chicken Cordon Bleu. Wrap each piece individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture of the breading may be slightly softer after freezing and thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	395 kcal	N/A
Total Fat	23.5 g	36%
Saturated Fat	6.3 g	31%
Cholesterol	167.6 mg	55%
Sodium	436.4 mg	18%
Total Carbohydrate	6.5 g	2%
Dietary Fiber	0 g	0%
Sugars	1 g	4%
Protein	34.3 g	68%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use gluten-free breadcrumbs and a gluten-free all-purpose flour blend to make this recipe gluten-free.
Cheese Variations: Experiment with different types of cheese, such as Swiss, Gruyere, or Provolone.
Ham Substitutions: Instead of prosciutto or capicola, try using Black Forest ham, honey ham, or even cooked turkey breast.
Sauce Alternatives: If you’re not a fan of mushroom sauce, try serving the Chicken Cordon Bleu with a creamy Dijon mustard sauce or a simple pan sauce made with white wine and chicken broth.
Vegetarian: Use a plant-based chicken substitute, such as tofu or seitan, and vegetarian ham alternative. Ensure the cheese is vegetarian-friendly rennet free.

FAQs (Frequently Asked Questions)

Q: Can I make Chicken Cordon Bleu ahead of time?

A: Yes, you can assemble the chicken rolls ahead of time and store them in the refrigerator for up to 24 hours before cooking. Add the bread crumbs just before cooking to prevent them from becoming soggy.

Q: How do I prevent the cheese from melting out during cooking?

A: Make sure to tuck the sides of the chicken in tightly as you roll it up, and secure it well with kitchen twine or toothpicks. Don’t overcook the chicken, as this can cause the cheese to melt out.

Q: Can I bake the Chicken Cordon Bleu instead of frying and baking?

A: Yes, you can bake the chicken rolls directly in the oven. Preheat the oven to 375°F (190°C), place the breaded chicken rolls on a baking sheet, and bake for 35-40 minutes, or until cooked through.

Q: What is the best way to ensure the chicken is cooked through?

A: Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C) in the thickest part of the roll.

Q: Can I use a different type of mushroom soup for the sauce?

A: Yes, you can use different variations of cream of mushroom soup, such as cream of mushroom with roasted garlic or cream of mushroom with herbs.

Final Thoughts

Now it’s your turn to create some kitchen magic! This Chicken Cordon Bleu with Roasted Garlic and Mushroom Sauce might seem a little involved, but trust me, the satisfying result is well worth the effort. Don’t be afraid to get creative with the cheese or ham variations. Most of all, enjoy the process, share your culinary masterpiece with loved ones, and savor the moment. Bon appétit!

Chicken Cordon Bleu With Roasted Garlic and Mushroom Sauce Recipe