Description
This Fried Chicken Cordon Bleu recipe features tender, boneless chicken breasts coated in a crispy Ritz cracker crust and stuffed with creamy pimento cheese. The dish combines pan-frying and a brief oven finish to perfectly melt the cheese inside, delivering a warm, flavorful meal that’s great for a quick weeknight dinner.
Ingredients
Chicken and Coating
- 2 boneless skinless chicken breasts (about 1 pound)
- 1 sleeve crushed Ritz crackers (about 30 crackers)
- 2 large eggs, beaten
- Oil for frying (approximately 1 cup or enough to reach 1/2 inch depth)
Filling
- 1/2 cup pimento cheese
Instructions
- Heat the oil: Pour oil into a large frying pan to about 1/2 inch depth and place over medium-high heat, allowing it to get hot while you prepare the chicken.
- Prepare coating stations: Crush the Ritz crackers thoroughly and place them in a shallow bowl or pie plate. Beat the eggs in a separate shallow bowl or pie plate.
- Coat the chicken: Dip each chicken breast first into the beaten eggs, then press firmly into the crushed crackers to coat both sides evenly.
- Fry the chicken: Reduce the pan temperature to medium and carefully add the coated chicken pieces to the hot oil. Cook each side for 7-9 minutes until the coating is golden brown and the chicken is cooked through with no pink remaining inside.
- Drain excess oil: Remove the chicken from the pan and place on a paper towel-lined plate to absorb excess oil.
- Create the cheese pocket: Using a fork to hold the hot chicken securely, carefully slice a pocket into the side of each breast with a serrated knife. Stuff each pocket with a few tablespoons of pimento cheese.
- Melt the cheese: Arrange the stuffed chicken breasts upright, cheese side up, in an 8x8-inch baking dish. Place the dish in an oven preheated to 350°F (175°C) for 5 minutes to slightly melt the cheese.
- Serve warm: Remove the chicken from the oven and serve immediately, enjoying the crispy exterior and the warm, creamy pimento cheese filling.
Notes
- Ensure the oil is hot enough before frying to get a crispy crust but not so hot that it burns quickly.
- You can substitute pimento cheese with other soft cheeses like cream cheese or a mozzarella blend for variation.
- Use a meat thermometer to check that chicken reaches an internal temperature of 165°F (74°C) for safety.
- Leftovers can be refrigerated and reheated in the oven to maintain crispiness.
