Patrick Oconnell
Chicken cordon bleu is a French dish that traditionally consists of meat wrapped around cheese, then breaded and fried. The classic recipe involves stuffing chicken breasts with ham and cheese, rolling them up, coating them in breadcrumbs, and then deep-frying. However, this can be a tedious and messy process, and it can be challenging to prevent the cheese from melting out and creating a mess. To avoid this, one can try baking the chicken cordon bleu instead of frying it, which is not only easier but also healthier. This involves cutting a pocket into the chicken breast, stuffing it with cheese and ham, sealing it with toothpicks, coating it in breadcrumbs, and then baking it in the oven. This method helps to prevent the cheese from melting out and creates a delicious, crispy dish that is perfect for a weeknight meal or a fancy dinner.
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What You'll Learn
Choosing the right cheese
If you want to explore different options, Gruyere, a hard cheese with a unique blend of fruity and woodland flavours, can add depth of flavour to your dish. Its French and Swiss varieties, with their distinctive air bubbles, will give your cordon bleu a succulent centre. For a milder taste, Chavroux's goat's cheese log is a wonderful option, especially when paired with a colourful, crispy salad of cucumber and cherry tomatoes.
To create a cordon bleu with depth and character, consider using Le Rustique Camembert. To prevent this cheese from becoming too runny, tie your chicken escalopes securely to keep the cheese from escaping. Another impressive combination is the use of creamy Saint Agur with turkey meat, served with cranberry sauce and seasonal green vegetables. The sharpness and crunch of the blue cheese complement the creamy taste.
For a more indulgent twist, add the rich, pungent flavour of Pié d’Angloys cheese to a mild chicken escalope. This refined flavour contrasts beautifully with the crisp, golden exterior of breadcrumbs. Remember, when choosing a cheese, consider its melting properties, as some cheeses may ooze out more than others. With the right cheese, your Chicken Cordon Bleu will be a true crowd-pleaser!
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Preparing the chicken
Chicken cordon bleu is a French dish that traditionally consists of meat wrapped around cheese, then breaded and fried. The classic way to make it involves pounding the chicken breast until thin, layering it with ham and cheese, rolling it into a log, chilling it, dredging it in flour, egg, and breadcrumbs, and then deep-frying it. However, there are many ways to make chicken cordon bleu, and it can also be baked.
Step 1: Prepare the Chicken Breasts
If your chicken breast is thick, you can butterfly it open by cutting it in half across the breast to form two smaller cutlets. Place the chicken breasts between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them into thin, even pieces, being careful not to pound too hard and damage the meat. Choose smaller chicken breasts if possible, about 5 to 6 oz.
Step 2: Season the Chicken
Remove the top layer of plastic wrap and season the chicken with salt and pepper. You can also add other seasonings like paprika and garlic powder.
Step 3: Layer with Ham and Cheese
Top each piece of chicken with a slice of ham and a handful of shredded cheese. Fold the cheese in half and place it in the middle of the chicken breast. You can use Swiss cheese, which is traditional, or substitute it with another melting cheese like Gruyere, cheddar, or mozzarella.
Step 4: Roll and Secure
Roll the chicken tightly, jelly-roll style, tucking in the sides to prevent the cheese from melting out. Secure the roll with a toothpick. Some recipes suggest using two toothpicks to prevent the cheese from leaking.
Step 5: Chill
Wrap the chicken rolls tightly in plastic wrap, twisting the ends to create a tootsie-roll shape. Chill the rolls in the refrigerator for at least 30 minutes, and up to 24 hours. This will help the chicken hold its shape during baking.
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Adding the ham
Chicken cordon bleu is a French dish that involves chicken breasts, ham, cheese, and a crispy coating. The traditional way to make it is to pound the chicken breast until thin, layer it with ham and cheese, roll it into a log, and then coat it with flour, egg, and breadcrumbs before deep-frying. However, there are ways to make this recipe easier and prevent the cheese from melting out.
To add the ham, start by cutting each chicken breast in half horizontally to create two halves. Place the chicken between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them into thin, even pieces. Be careful not to pound too hard, or the meat may tear.
Next, place a slice of ham on top of each piece of chicken. You can use small ham rounds, or fold a slice of ham in half and place it on the chicken. If you are using thicker slices of ham, you may want to trim the ham to fit the surface of the chicken.
Now it's time to add the cheese. Place a slice of cheese, or a handful of shredded cheese, on top of the ham. If you are using sliced cheese, fold it in half first. You can also add some extra cheese on top of the ham before placing the chicken in the oven to ensure a gooey, melted cheese centre.
Once the ham and cheese are in place, it's time to roll the chicken. Roll it tightly, jelly-roll style, tucking in the sides to prevent the cheese from escaping. Secure the roll with a toothpick, and you're ready for the next step—coating and cooking your chicken cordon bleu!
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Rolling and securing the chicken
First, prepare the chicken breasts by using a sharp knife to cut each breast horizontally into two halves. Place one piece of chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, carefully pound the chicken into a thin, even piece, being careful not to tear the meat. Repeat this process for each piece of chicken.
Next, it's time to assemble the rolls. Place a slice of ham on top of each piece of chicken, followed by a handful of shredded cheese or a folded slice of cheese. Starting from the smaller end of the chicken, roll it up snugly towards the opposite side, tucking in the ham and chicken on the ends as you go. This technique helps prevent the cheese from melting out during baking. Secure the roll with a toothpick to prevent it from unravelling.
For a tighter roll, you can try the "tootsie-roll" wrapping technique. Place each rolled chicken piece on a new piece of plastic wrap and wrap it tightly, pinching the excess plastic on the sides and twisting the ends to create a firm, secure chicken roll. Chilling the rolled chicken in the refrigerator for at least 30 minutes will help it hold its shape before baking.
Now your chicken cordon bleu is ready for breading and baking! Remember to remove the toothpicks before serving. Enjoy your delicious creation!
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Baking and serving
Baking
Chicken cordon bleu is traditionally baked in an oven preheated to between 350°F and 400°F for 20 to 40 minutes, or until the chicken is cooked through. The internal temperature of the chicken should be 160°F to 165°F.
Before baking, the chicken cordon bleu should be prepared according to the recipe and chilled for at least 30 minutes. The oven rack should be placed in the center of the oven. The chicken should be baked on a greased baking sheet or in a baking dish.
Serving
Chicken cordon bleu is typically served with a sauce. The sauce is usually made by mixing mayonnaise and mustard, but other sauces such as honey mustard sauce, Alfredo sauce, or a cream sauce made with Parmesan cheese and Dijon mustard can also be used.
Sides that go well with chicken cordon bleu include a fresh green salad, mashed potatoes, roasted potatoes, rice, couscous, and vegetables.
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Frequently asked questions
To prevent cheese from escaping during baking, wrap the chicken tightly in plastic wrap, pinching the excess plastic on the sides to create a tootsie-roll shape and twisting them to create a firm chicken roll. Chill for at least 30 minutes before baking.
Swiss cheese is the most popular type of cheese used in Chicken Cordon Bleu as it melts but holds its shape quite well. However, you can use any cheese you want if you seal the chicken with extra toothpicks.
Bake for about 20-25 minutes, or until the chicken is cooked through (160 degrees F on a thermometer inserted into the chicken, not the filling).
Chicken Cordon Bleu is traditionally topped with a decadent cream sauce made with Parmesan cheese and Dijon mustard. You can also serve it with a simple sauce made by stirring mayonnaise and mustard together.
