Chicken Cordon Bleu

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Hope everyones weekend was safe and found you in the company of friends and family.  Over the long weekends I tend to pretty much barbecue anything I can; and this one was no exception.  We grilled steaks, chicken, burgers, corn,onions, bell peppers, tomatoes and hotdogs.  Had salad, beans, potato salad, macaroni salad, pizza and a FEW beers.

After all that grilling, I wasn’t sure what I wanted tonight for dinner and my request for imput returned the typical result.  “I don’t know?  What do you feel like?”  So, I decided to browse the grocery store for some inspiration after picking up my daughter.  We had about 25 minutes until my son’s school let out and surely this was enough time to come up with a simple menu.

“What do you want sweety?”, I asked.  “How bout steak”, she joyfully replied.  Now normally I would have given in, and I almost did, but we were at the counter and they had whole boneless skinless, skinless chicken breasts for under $2/lb.  I find boneless, skinless chicken very boring even though it’s good for you and lowers your cholesterol and blah, blah, blah…but that was a good price!  I grabbed 2 whole breasts(remember breasts come in pairs, so I had 4 total breast halves I guess), and set off to the deli counter.  Perusing the deli counter for inspiration made me realize I really have to stop shopping this way.  I happily let another peruser go ahead of me as I was still making my decisions on what to make.

My daughter said, “Do we need ham for sandwiches?”  And that’s when it hit me; Cordon Bleu.  We hadn’t had it in awhile and it didn’t involve any grilling.  Perfect!  I raised my head up to the counter to place my order and that’s when I regretted not acting sooner.  The peruser was also a talker.  I quickly looked down at my watch.  I still had 15 minutes to get my groceries and still pick up my son on time…I’ll be fine.  Five minutes later her and the all too engaging gal behind the counter are still bantering about the nuances of smoked gouda and rosemary scented ham.  Five more minutes and they’re discussing thickness.  Will this ever end?  Finally…”I want 1/2 pound plain smoked ham and 1/2 pound swiss.”  No banter-I have 5 minutes left.

I picked my son up with the group of kids who’s parents seemed to shop as I did.  Waiting in the front of the school office for his Dad to show, my son’s face seemed to show it all.  “Sorry I’m late.  I got short of time running some errands”, I said.  “Dad?  Do we have to go to the store?”, he replied.  “No, we just came from there” , I responded.  “Cool- I hate going to the store.  Daddy.  What are we having for dinner?”  Enjoy!

After separating each half breast, starting at the thickest side I cut them horizontally, butterflying them in half until they opened like a book.

This is what they should look like.

I seasoned them with kosher salt and white pepper.

I folded 1 slice of swiss cheese in  half and then wrapped 1 slice of ham around the cheese to enclose it.  I placed it in the center of one half of the chicken making sure no parts were hanging over the edge of the breast.  This is important to making sure the cheese doesn’t ooze out when you cook it.

This is a typical 3 part breading.  Seasoned flour (1 cup flour, 1 teaspoon white pepper and 1 teaspoon salt), 3 beaten eggs, bread crumbs( 4 slices slightly stale bread or fresh toasted at lowest setting then cooled and whirled in the food processor till fine).

I dredged them in the flour, then the egg and lastly the breadcrumbs.  Make sure you thoroughly coat them with each paying extra attention to where the two halves meet.  I layed them in a foil lined pan(less clean up) and put them in the refridgerator for 30 mins.  This is a must.  Don’t shortcut.  If you want the coating to adhere when you fry them they need to rest.

While the chicken was cooling, I added 1/2 cup cream, 1/2 cup milk, 1/4 cup dijon mustard, 2 tablespoons honey and 2 tablespoons dry white wine to a bowl and whisked together then set aside.

I added enough canola oil to come to 1/2 inch in a wide fry pan over medium heat.  When the oil was at temperature, I fried two at a time for about 3 minutes/side then removed them to a paper lined sheet pan to drain.  I heated the oven to 375 degrees for the final cooking.

This is what they look like out of the pan waiting for the oven.  Notice-no cheese oozing out!  I added the dijon cream sauce to a pan over medium high heat and cooked it for 8-10 minutes whisking regularly.  When it was done, I removed it  from the heat as it will thicken more as it cools slightly.  If it gets a film on it-just whisk it in.  If it gets too cold before serving then heat it up a bit more-it’s just cooking.

This is the final product.  Enjoy!

Chicken Cordon Bleu with honey mustard sauce
 
Prep time
Cook time
Total time
 
This cordon bleu is perfect for a family dinner or a more formal dinner party. Either way, everyone's sure to enjoy it!
Author:
Recipe type: Main, chicken
Serves: 4-6
Ingredients
  • 4 boneless, skinless split chicken breasts
  • kosher salt and white pepper
  • 4 slices swiss cheese
  • 4 slices ham
  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 3 eggs beaten
  • 4 slices slightly stale sandwich bread whirled into bread crumbs
Sauce
  • ½ cup cream
  • ½ cup whole milk
  • ¼ cup dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons dry white wine
Instructions
  1. Butterfly the breasts horizontally leaving one end connected so the breasts open like a book. Season with kosher salt and white pepper. Fold a piece of swiss cheese in half and wrap a piece of ham around it to enclose. Place this on on side of each chicken breast then fold over the other half of the breats on top of it making sure none of the ham or cheese sticks out.
  2. Put the flour, eggs and breadcrumbs in 3 seperate pans. Dredge the chiken in the flour then the egg and finally the the breadcrumbs making sure they thoroughly coat all the edges. Place them in a foil lined pan then refridgerate for 30 minutes(don't skip this.)
  3. Heat the oven to 375 degrees
  4. Heat enough oil to come to ½ inch in a wide frying pan over medium heat. When the oil is hot, fry the chicken two at a time for 3 minutes/side. Remove to a paper towel lined sheet pan to drain. Remove the paper towels and cook in the oven for 8 minutes. Keep warm.
  5. While the chicken is cooking, add the sauce to a pan over medium high heat and cook for 10 minutes whisking regularly. Remove from the heat-the sauce will thicken as it cools slightly. Slice the chicken in half and serve with the sauce. Enjoy!

 

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Comments

Chicken Cordon Bleu — 6 Comments

  1. I can’t even tell you how excited I am about this recipe. I have failed many times at Chicken Cordon Bleu so I was worried. I just made this tonight. It was SOOOOO good! My whole family loved it, which is a rare occurance with 4 kids and a picky hubby! Thank you so much for sharing this. I will make this again and again and again!

  2. I haven’t made cordon bleu in ages, either and never with the dijon sauce. I just got back from the store, so I can’t do it this week, but I think it might be a go for next week. Thanks for sharing!

  3. I love Cordon Bleu and this looks so good! Your pictures are fantastic and I love the step by step instructions! Thanks so much!

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