The first time I'd ever heard of Chicken Cordon Bleu was when I was 19 and working in a National Pancake Restaurant. The chicken cordon bleu, in that case, was a chicken breast sandwich with ham and Swiss cheese. In the arrogance of my youth, I scoffed at this. I thought it was ridiculous to call this sandwich "Cordon Bleu" which is a term I only associated with the famous French Culinary Institue. In fact, the name and the dish are Swiss. "Cordon Bleu" means blue ribbon, which is associated with being the best, or of extremely high quality. I still don't think the sandwich was worthy of the name either way.
What is Chicken Cordon Bleu?
Chicken Cordon Bleu is a chicken breast that has been pounded thin, rolled with ham and Swiss cheese, then breaded, and pan-fried or baked. Yeah, it is as good as it sounds. What's more, is that other than the pounding and rolling of the chicken, this is not a complicated dish, though it will taste like it is.
Okay, with that, let's take a look at how to make it for yourself.
This is...
The Chicken
The first step in making Chicken Cordon Bleu is to butterfly the chicken. That means to cut from the thickest part of the breast to the thinnest, without cutting all the way through. You want to be able to open the chicken breast like a book. The sharper your knife, the easier it will be to do this. Take your time with this, as you really don't want any holes in the breast.
Once the chicken has been butterflied it is time to pound it nice and thin. Just before you start pounding the chicken cover it all in plastic wrap so chicken juice doesn't go flying everywhere. Use the flat side of a meat mallet, or even ur a pot or pan. Pound the chicken as thin as possible without breaking the chicken. I actually should have flattened my chicken a little bit more, but it still worked out fine.
Rolling the Chicken
Once the chicken is flattened spread each breast with about one teaspoon of dijon mustard, season with salt and pepper, then layer with 1-2 pieces of your favourite ham, and swiss cheese. Once all the ingredients have been added to the chicken, fold in the sides and roll from the bottom to the top.
Breading the Chicken
The final step in preparing the Cordon Bleu is to bread it. As we've talked about before on this blog, we are going to use the standard breading procedure. This is dredging food in flour, beaten egg, and then bread crumbs.
Once the chicken is breaded, heat a large skillet over medium heat. Add 1 tablespoon of butter and 1 tablespoon of oil into the pan. Brown the chicken on all sides, then put in a 400°F oven for 15-20 minutes or until the internal temperature of the chicken reaches 165°f.
Conclusion
This is a very classic dish that was really popular in the '70s and '80s. At one point it was considered the best of the best, hence the name. If you've never had this before, it is worth making. You can find out for yourself why it was so popular and why I think it is going to make a big come back in the next year or two.
Enjoy!
Ingredients
- 4 Chicken Breasts
- 4 Ham Slices
- 4 Slices Swiss Cheese
- 2 tablespoon Dijon Mustard
- ½ cup Flour Gluten-Free
- 1 cup Bread Crumbs Gluten-Free
- 2 Eggs, Beaten
- ½ teaspoon Salt
- ⅛ teaspoon Black Pepper
- 1 tablespoon Butter
- 1 tablespoon Canola Oil
Instructions
- Butterfly the chicken breasts then lay flat, cover with plastic wrap, and pound thin using the flat side of a meat mallet.
- Season each breast with salt and pepper, brush each chicken breast with 1 teaspoon of dijon mustard then lay down 1 piece of ham, and a few pieces of cheese.
- Fold the sides of the chicken breast then roll.
- Bread the chicken by rolling them in flower, dipping them in eggwash, and then rolling in breadcrumbs.
- Heat a large skillet over medium heat. Add 1 tablespoon of butter, and 1 tablespoon oil into the pan.
- Add the chicken into the pan and brown on all sides.
- Once the chicken is browned put it in a 400°F oven for 15-20 miutes or until the chicken is cooked through (165°F). Let cool for 3-4 minutes, then serve.
connie potter says
What ham thickness is used in this recipe?c
Chef Ben Kelly says
Hi Connie, standard deli slices will work so about 2 to 3 mm