Spice N' Herbs Seasoning 
Cream Cheese Pecan Praline King Cake
Indulge in the ultimate Mardi Gras treat with this Cream Cheese Pecan Praline King Cake by…
Get RecipeThis Chicken Cordon Bleu recipe by @flychefaldenb is tender, juicy, and smothered in a creamy Creole Dijon sauce the whole family will fall in love with.
Ingredients
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For The Chicken:
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4 chicken breast (boneless, skinless)
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1/2 lb ham (sliced)
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16 slices Swiss cheese
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1 tbs Tony Chachere’s Spice N’ Herbs
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oil for frying
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For the Batter:
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1 cup all purpose flour
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2 cup Italian breadcrumbs
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4 eggs
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Sauce Ingredients:
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3 tbs unsalted butter
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2 cloves garlic (minced)
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3 tbs all purpose flour
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2 cups heavy cream
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1/4 cup Dijon Mustard
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1 cup Parmesan cheese
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Tony Chachere’s Spice N’ Herbs to taste
- Clear
Directions
- Butterfly the chicken breasts by cutting them in half and opening them up.
- Place the chicken between two pieces of plastic wrap and pound until it’s about 1⁄2 inch thick.
- Season the chicken with the Tony Chachere’s Spice N’ Herbs Seasoning.
- Evenly distribute the Swiss cheese and ham on the chicken and roll the chicken up.
- Wrap the chicken in plastic wrap and place in the freezer while you prepare the sauce.
- In a saucepan over medium heat, melt butter and garlic. Sauté until fragrant.
- Stir in flour for 2 minutes, add heavy cream and Dijon mustard and stir until thickened.
- Add in Parmesan cheese and season to taste with the Spice N’ Herbs.
- Heat 2 inches of oil to 325 degrees.
- Remove chicken from the freezer and dip into a bowl of flour. Then into a bowl of eggs and finally a bowl of Italian breadcrumbs.
- Fry in oil for 5 minutes. Turn over and fry for an additional 5 minutes.
- If the internal temperature is not up to 165 degrees, add it to an oven on 325 degrees until it reaches 165 degrees.
- Plate, slice and top with cream sauce.
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