How to make Chicken Cordon Bleu (Chicken Stuffed with Ham and Swiss)

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. It is one of those classic recipes that looks incredibly impressive on the plate but is actually quite approachable once you understand the technique.

Okay, with that, let's take a look at how to make it for yourself.

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 a pot or pan. Pound the chicken as thin as possible without breaking it. I actually should have flattened my chicken a little bit more, but it still worked out fine. If you are new to working with chicken, understanding how to properly preheat your pan will make a big difference when it comes time to cook.

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. You want a tight, compact roll so nothing leaks out during cooking.

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.

Cooking the Cordon Bleu

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 it in a 400°F oven for 15-20 minutes or until the internal temperature of the chicken reaches 165°F. Let it rest for a few minutes before slicing so the cheese stays inside.

The same breading idea is behind my DIY shake and bake pork chops.

Tips for Success

A few things I have learned from making this dish many times over the years:

• Pound the chicken evenly. If some areas are thicker than others, the thinner parts will overcook while the thicker parts are still raw.
• Use quality ham and Swiss. Since the filling is simple, the quality of the ham and cheese really matters. Deli-sliced works perfectly.
• Secure the roll. If you are having trouble keeping the rolls together, use a toothpick to hold them closed. Just remember to remove the toothpicks before serving.
• Do not skip the resting time. Let the chicken rest for 3-4 minutes after it comes out of the oven. This helps the cheese set slightly so it does not all run out when you cut into it.

For another breaded chicken, this Mexican chicken milanesa is a good one.

Conclusion

Chicken Cordon Bleu is one of my favourite dishes to make when I want to impress without spending all day in the kitchen. Once you get the hang of butterflying and rolling, the whole thing comes together surprisingly fast and the result is always worth the effort.

Recipe