Spicy Chopped Chicken Cordon Bleu
Crispy chopped chicken, savory rosemary ham, and melted Swiss cheese come together in this bold twist on classic chicken cordon bleu. Chicken is marinated in a tangy buttermilk mixture, coated in panko, and fried until golden, then tossed with a rich, garlicky Mornay sauce infused with Dijon and aji amarillo for subtle heat. Layered into toasted hero rolls and finished under the broiler, these sandwiches deliver a decadent mix of crunchy texture, creamy sauce, and herby freshness in every bite.
Tasty Team
Total Time
14 hr 40 min
14 hr 40 min
Prep Time
25 minutes
25 min
Cook Time
1 hr 45 min
1 hr 45 min
Total Time
14 hr 40 min
14 hr 40 min
Prep Time
25 minutes
25 min
Cook Time
1 hr 45 min
1 hr 45 min
Ingredients
for 2 servings
Marinated Chicken:
- 1 cup whole buttermilk
- ½ cup all-purpose flour
- ¼ cup grated parmesan cheese
- 2 teaspoons granulated garlic
- 2 teaspoons granulated onion
- 1.5 teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- ¾ lb boneless, skinless chicken breast, cut into ½-inch cubes
Garlic Confit:
- 8 garlic cloves, peeled
- ½ cup extra virgin olive oil, or more as needed
Spicy Mornay Sauce:
- 1 tablespoon unsalted butter
- 2 tablespoons diced shallots
- 1 tablespoon all-purpose flour
- 1.5 cups half-and-half
- ⅓ cup grated parmesan cheese
- 2 tablespoons fresh lemon juice
- 1 tablespoon dijon mustard
- 2 teaspoons aji amarillo paste
- 1 teaspoon kosher salt
- ⅛ teaspoon white pepper
Fried Chicken:
- 2 cups panko bread crumbs
- 5 cups canola oil
Sandwiches:
- 1.5 tablespoons unsalted butter
- 2 sesame-seeded hero rolls, split lengthwise
- ¾ cup diced rosemary ham
- 1 tablespoon chopped fresh tarragon, plus more for garnish
- 1 tablespoon chopped chives, plus more for garnish
- 1 tablespoon roughly chopped fresh parsley, plus more for garnish
- 6 Swiss cheese sandwich slices
Preparation
- Make the marinated chicken: Whisk together the buttermilk, flour, Parmesan, granulated garlic, granulated onion, salt, and black pepper in a medium bowl until smooth. Add the chicken, and stir until evenly coated. Cover the bowl, and let marinate in the refrigerator for at least 12 hours or up to 24 hours.
- Make the garlic confit: Preheat the oven to 300°F (150°C). Place the garlic cloves in a small baking dish, and add the olive oil to completely cover the garlic. Cover the baking dish with aluminum foil, and bake for about 1 hour, or until the garlic cloves are deep golden brown and tender. Remove from the oven. Let cool, covered, until cool enough to handle, about 15 minutes. Remove the garlic confit cloves from the oil, and set aside. (Pour the remaining confit oil into an airtight container, and store in the refrigerator for up to 2 weeks. For longer storage, store the garlic confit oil in the freezer for up to 7 months.)
- Make the spicy Mornay sauce: Melt the butter in a small saucepan over medium-low heat. Add the shallot, and cook, stirring occasionally, for 2–3 minutes, until translucent. Add the flour, and cook, stirring constantly, until the mixture forms a thick paste, about 1 minute. Slowly stir in the half-and-half. Increase the heat to medium-high, and bring the mixture to a gentle simmer. Simmer, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Transfer the mixture to a small food processor. Add the garlic confit cloves, Parmesan, lemon juice, mustard, aji amarillo paste, salt, and white pepper. Remove the steam vent to allow steam to escape, and place a towel over the opening. Process until the ingredients are combined and form a smooth and emulsified sauce, about 1 minute. (You will have about 1¼ cups spicy Mornay sauce.) Return the sauce to the small saucepan, and keep it warm over low heat.
- Make the fried chicken: Place the panko in a shallow bowl. Using a strainer or a slotted spoon, remove the chicken from the marinade, letting the excess marinade drip off. Discard the marinade. Working in batches, toss the chicken in the panko until evenly coated; set aside. Heat the canola oil in a medium pot over medium-high until it reaches 350°F (175°C). Working in about 3 batches, fry the chicken until golden brown and a thermometer inserted into the thickest portion of the meat registers 165°F (74°C), 3–4 minutes per batch. Transfer the fried chicken to a paper towel-lined plate to drain.
- Make the sandwiches: Preheat the oven to broil with the rack positioned 3–4 inches from the heat source. Melt the butter in a large nonstick skillet over medium heat. Add the split rolls, cut sides down, to the skillet, and cook for 2–3 minutes, until slightly golden brown. Remove from heat. Remove the rolls from the skillet. Toss together the fried chicken, rosemary ham, tarragon, chives, parsley, and ¾ cup of the spicy Mornay sauce in a medium bowl until evenly coated. Divide the chicken mixture evenly among the bottom toasted roll halves. Top each with 3 Swiss cheese slices. Place on a broiler-safe baking sheet, and broil for 1–3 minutes, until the cheese is melted. Remove from the oven, and top each sandwich with 2 tablespoons of the spicy Mornay sauce. Garnish with additional tarragon, chives, and parsley, and add the top halves of bread. Cut the sandwiches in half, and serve immediately.
- Enjoy!
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