Chicken Cordon Bleu: A Classic French Delight
Chicken Cordon Bleu is a classic dish that combines tender chicken breast, savory ham, and melty Swiss cheese, all wrapped up in a crispy breadcrumb coating. This elegant and delicious dish is perfect for special occasions or a fancy weeknight dinner. While it may seem intimidating, Chicken Cordon Bleu is surprisingly simple to make at home. Let’s explore how you can create this timeless dish in your own kitchen.
Preparing the Chicken
Step-by-Step Instructions
- Butterfly the Chicken: Place each chicken breast between two pieces of plastic wrap. Use a meat mallet to pound the chicken to an even thickness, about 1/4 inch.
- Season the Chicken: Season both sides of the chicken breasts with salt and pepper.
Assembling the Chicken Cordon Bleu
Filling and Rolling
- Add Ham and Cheese: Place a slice of ham and a slice of Swiss cheese on each chicken breast.
- Roll the Chicken: Starting from the narrow end, tightly roll up each chicken breast, tucking in the sides as you go. Secure with toothpicks if necessary.
Breading the Chicken
Coating Steps
- Prepare Breading Stations: Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese.
- Coat the Chicken: Dredge each rolled chicken breast in flour, then dip in the beaten eggs, and finally coat with the breadcrumb mixture. Press the breadcrumbs onto the chicken to ensure they adhere.
Cooking the Chicken Cordon Bleu
Pan-Frying and Baking
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Pan-Fry the Chicken: In a large oven-safe skillet, heat the olive oil and butter over medium heat. Add the breaded chicken breasts and cook until golden brown on all sides, about 2-3 minutes per side.
- Bake the Chicken: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted.
Serving Suggestions
Presentation Tips
Serve the Chicken Cordon Bleu sliced, with a drizzle of Dijon mustard or a dollop of mayonnaise on the side. Garnish with fresh parsley for a pop of color.
Nutritional Information
Here’s a general idea of the nutritional content per serving:
- Calories: Approximately 500-600
- Protein: 40-50 grams
- Carbohydrates: 20-25 grams
- Fat: 25-30 grams
Health Considerations
Chicken Cordon Bleu is a rich and indulgent dish, best enjoyed occasionally as part of a balanced diet. To lighten it up, you can use lower-fat cheese and leaner cuts of ham.
Customizing Your Chicken Cordon Bleu
Flavor Variations
- Different Cheeses: Try using Gruyere, mozzarella, or provolone for a different flavor profile.
- Herb Crust: Add dried herbs like thyme, rosemary, or parsley to the breadcrumb mixture.
- Stuffed with Veggies: Incorporate spinach, roasted red peppers, or mushrooms for added texture and nutrients.
Dietary Adjustments
- Gluten-Free: Use gluten-free flour and breadcrumbs to make this dish suitable for those with gluten sensitivities.
- Low-Carb: Skip the breading and simply bake the rolled chicken for a low-carb version.
- Dairy-Free: Use dairy-free cheese alternatives and substitute butter with a dairy-free spread.
Make-Ahead and Storage Tips
Preparing in Advance
You can assemble the Chicken Cordon Bleu ahead of time and store it in the refrigerator for up to 24 hours before cooking.
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven to maintain the crispy coating.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, but you may need to adjust the cooking time as thighs are typically smaller and cook faster.
What side dishes go well with Chicken Cordon Bleu?
Serve with mashed potatoes, steamed vegetables, or a simple green salad.
Can I freeze Chicken Cordon Bleu?
Yes, freeze the assembled, uncooked chicken breasts. Thaw in the fridge before cooking as directed.
How can I ensure the cheese doesn’t leak out?
Roll the chicken tightly and use toothpicks to secure the edges. Be sure to seal any openings with extra breadcrumbs.
What wine pairs well with this dish?
A crisp white wine like Chardonnay or Sauvignon Blanc pairs beautifully with Chicken Cordon Bleu.
Conclusion
Chicken Cordon Bleu is a timeless dish that brings together the best of savory and cheesy goodness in a crispy coating. Perfect for any special occasion or simply to indulge in a comforting meal, this recipe is sure to delight. Give it a try and enjoy the classic flavors of this French-inspired dish!
Chicken Cordon Bleu
Chicken Cordon Bleu is a classic dish that combines tender chicken breast, savory ham, and melty Swiss cheese, all wrapped up in a crispy breadcrumb coating. This elegant and delicious dish is perfect for special occasions or a fancy weeknight dinner. While it may seem intimidating, Chicken Cordon Bleu is surprisingly simple to make at home. Let’s explore how you can create this timeless dish in your own kitchen.
Ingredients
- 2 large boneless skinless chicken breasts cut in half lengthwise to create 4 thinner pieces
- kosher salt and fresh ground black pepper
- 2 eggs
- 1 tablespoon milk
- 1/2 cup all purpose flour
- 1 1/4 cups panko bread crumbs
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 4 slices deli size baby Swiss
- 4 slices deli style ham
- olive oil
- Parmesan Dijon cream sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk
- 1 1/2 tablespoons dijon mustard
- 1/2 cup shredded parmesan cheese
- 1 tablespoon fresh chopped Italian parsley optional
Instructions
Preheat the oven to 375 degrees. Pound chicken breasts to 1/2 inch thick using a meat mallet. Season with kosher salt and fresh ground black pepper.
Whisk eggs and 1 tablespoon of milk in a small bowl. Add flour to a shallow plate. Combine Panko bread crumbs, basil, and oregano on a separate shallow plate.
Place one piece of Swiss cheese on each piece of chicken. Top with a piece of ham. Roll up the chicken breasts tightly and secure them with a toothpick.
Dip each rolled chicken bundle in the egg mixture, then in the flour, back in the egg mixture, and then in the Panko breadcrumbs.
Place on a baking sheet covered with parchment paper. Spritz them with a little olive oil or cooking spray. Bake for 25-30 minutes or until golden brown and cooked through. Chicken is cooked through when it reaches an internal temperature of 165 degrees. Cover loosely with an aluminum foil tent.
Meanwhile, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes, whisking constantly. Slowly whisk in milk and cook until slightly thickened, about 2 minutes. Turn the heat to low and whisk in the Dijon mustard and Parmesan cheese. Cook until the cheese is melted; whisking constantly.
Carefully remove toothpicks, slice chicken into rounds, drizzle with cheese sauce and sprinkle with parsley.
Notes
- Pound the chicken breasts thin to make them easier to roll.
- Use freshly shredded Parmesan Cheese in the sauce. It is so flavorful and really does make a difference.
- Boars Head sells some fabulous deli hams and cheeses. I really like the Tavern Ham and the Pesto Parmesan Ham.
- For added crispiness, spritz breaded chicken breasts with a little olive oil before baking.
- Chicken is cooked through when it reaches an internal temperature of 165 degrees. An instant-read meat thermometer comes in very handy in the kitchen.
Nutrition Information:
Amount Per Serving: Calories: 602