Chicken Cordon Bleu
Chicken Cordon Bleu 
Full of Flavor
Ingredients
For each chicken roll:
- 1 breaded chicken breast cutlet
- 2 slices of American cheese
- 2 slices of turkey ham
- Salt, pepper, paprika, and garlic powder to taste
For breading:
- 1 1/2 cups breadcrumbs
- 1/2 cup all-purpose flour
- 1 egg
- 3 tablespoons milk
- Salt, pepper, paprika, and garlic powder to taste
- Enough oil for frying
For the chipotle cream:
- 3/4 cup heavy cream
- 1 slice of American cheese
- 3 tablespoons water
- Salt, pepper, and paprika to taste
Preparation
1. Flatten the chicken. 1. Lay the breaded chicken breast on a cutting board, cover it with plastic wrap, and gently roll it out with a rolling pin until it's evenly thick.
2. Season. Remove the plastic wrap and season both sides with salt, pepper, paprika, and garlic powder.
3. Fill. Place the two slices of American cheese on the breaded chicken breast and top with the two slices of turkey ham.
4. Roll it up. Roll the chicken breast tightly, wrap it in plastic wrap, and refrigerate for 30 minutes to help it hold its shape.
5. Prepare the breading. Place the flour on a plate, whisk the egg with the milk and seasonings in another bowl, and place the breadcrumbs in a third bowl.
6. Bread the chicken. Remove the plastic wrap from the chicken and coat it first in flour, then in the beaten egg, and finally in the breadcrumbs, making sure the entire surface is covered.
7. Fry. Heat enough oil over medium-low heat and fry the rolls, turning them until golden brown on all sides and the center reaches 165°F (74°C).
8. Let them rest. Remove from the oil, drain on paper towels, and let them rest for 5 to 10 minutes before slicing.
9. Prepare the chipotle cream. Blend the heavy cream, chipotles, American cheese, water, paprika, pepper, and salt until smooth. Gently heat it in a saucepan, stirring until the cheese melts.
10. Serve. Slice the chicken breasts into thick rounds, arrange them on a plate, and drizzle with the chipotle cream. Serve with mashed potatoes and steamed vegetables.
Grandma's tip: Refrigerate the rolls well before breading them to prevent them from opening during frying. Keep the oil at a moderate temperature to achieve a golden and crispy coating without leaving the chicken raw inside.