Crispy Creamy Chicken Bleu (Print Version)
# Ingredients:
→ Chicken & Filling
01 -
4 chicken breasts, skinless and boneless
02 -
Thin slices of ham, about ½ pound
03 -
16 slices of Swiss cheese
04 -
1 tbsp onion powder
05 -
1 tbsp garlic powder
06 -
A pinch of salt and freshly cracked black pepper, to taste
→ Coating Station
07 -
1 cup (125g) plain flour
08 -
4 beaten eggs, large
09 -
2 cups (100g) panko bread crumbs for crunch
10 -
Vegetable oil or peanut oil, enough for frying
→ Creamy Dijon Sauce
11 -
3 tbsp butter—unsalted is best
12 -
2 minced garlic cloves
13 -
3 tbsp all-purpose flour
14 -
2 cups (480ml) of whole milk
15 -
¼ cup (60g) Dijon mustard
16 -
1 cup (100g) shredded Parmesan cheese
17 -
Seasonings: a sprinkle of salt and freshly ground pepper
# Instructions:
01 -
Sprinkle salt, pepper, garlic, and onion powders on the chicken. Place each one under a layer of plastic wrap and flatten them out to about ½ inch thick. Add Swiss cheese and a slice or two of ham, roll them up snug in plastic wrap, and pop them into the fridge for half an hour. This helps keep them nice and tight.
02 -
Fill a deep pot with 2 inches of oil and bring it to 325°F (170°C). Get three bowls ready for coating: one with flour, another with the beaten eggs, and a third with panko crumbs.
03 -
Roll the chilled chicken in the flour first, then the eggs, and finally the panko. Fry in the hot oil, letting them cook for 5 minutes on each side until they’re golden. If they need more time, finish baking them in the oven at 325°F until the inside hits 165°F.
04 -
In a small pot, melt the butter and sauté garlic until it smells amazing. Stir in the flour and cook for a minute, then slowly pour in the milk while whisking so it stays smooth. Mix in the mustard and Parmesan, cooking until it's thick enough to coat a spoon. Add some salt and pepper to taste.
05 -
Cut each chicken roll at an angle and serve with the warm, creamy Dijon sauce poured over the top.
# Notes:
01 -
Let the rolled chicken chill for at least 30 minutes so it stays firm.
02 -
Keep oil at 325°F so your rolls fry up crispy and golden.
03 -
To be safe, use a thermometer to make sure the chicken reaches 165°F inside.