Andy Montoya
Chicken cordon bleu is a delicious dish with chicken, cheese, and ham. However, it can be challenging to prevent the cheese from melting and oozing out. To keep the cheese in place, some recommend using large chicken breasts and chilling the stuffed breasts before breading. Others suggest freezing the cheese portions before assembly, or using cheese sticks or slices rather than shredded cheese. Some recipes also call for cutting a pocket into the chicken breast and stuffing the cheese and ham inside, which can help prevent leakage.
Characteristics and Values for how to get cheese to stay in chicken cordon bleu
| Characteristics | Values |
|---|---|
| Chicken breast size | Large (at least 8-ounce) |
| Chicken preparation | Flatten, butterfly, or cut a pocket into the chicken breast |
| Cheese type | Gruyere, Swiss, smoked gouda, mozzarella, or prosciutto |
| Cheese preparation | Shredded, cut into sticks, or rolled up in ham slices |
| Ham type | Deli Black Forest ham, prosciutto, or sandwich ham |
| Ham preparation | Sliced thinly or rolled around cheese |
| Assembly | Place ham and cheese inside chicken breast, roll up, and secure with toothpicks |
| Chilling | Chill stuffed chicken breasts before breading |
| Freezing | Freeze portions after assembly or freeze cheese portions before assembly |
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What You'll Learn
Use large chicken breasts
To prevent the cheese from leaking out of the chicken cordon bleu while baking, it is recommended to use large chicken breasts. Aim for chicken breasts that are at least 8 ounces each. Start by slicing the chicken breast horizontally, either cutting it in half or slicing it most of the way through so it opens like a butterfly. Place the chicken breasts between two sheets of plastic wrap and use a meat mallet or rolling pin to gently pound them to an even thickness of around 1/4 to 1/2 inch. Be careful not to pound too hard, as you want to avoid tearing the meat.
After pounding the chicken, it's time to layer the filling. Place a slice of ham and a handful of shredded cheese on each chicken breast. You can also fold the cheese in half and place two pieces inside each pocket. If you prefer a less messy option, roll the cheese up inside the ham before placing it on the chicken. This helps to prevent the cheese from melting out during cooking.
Once you have added the filling, roll each chicken breast tightly, jelly roll-style, tucking in the sides as you go. You can secure the rolls with toothpicks if needed. At this point, it is a good idea to chill the stuffed chicken breasts in the refrigerator before proceeding to the breading step. This will help the rolls hold their shape and make it easier to coat them evenly.
After chilling, follow the standard breading procedure. Dredge the chicken rolls in flour, dip them in beaten egg, and finally, coat them in breadcrumbs. You can use regular breadcrumbs, Panko, crushed crackers, or cornflake crumbs, depending on your preference. Once breaded, the chicken cordon bleu is ready to be baked or pan-fried, resulting in a crispy, golden exterior and a juicy, cheese-filled centre.
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Refrigerate before breading
To prevent the cheese from melting out of your chicken cordon bleu, it is recommended that you chill the stuffed chicken breasts in the refrigerator before breading. This will help the cheese stay in place while the chicken cooks.
First, prepare your chicken breasts by cutting each one horizontally into 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, as this may cause the meat to tear. Next, top each piece of chicken with a slice of ham and a handful of shredded cheese. You can use Swiss cheese, or try other cheeses such as gruyere, smoked gouda, or mozzarella.
Roll each piece of chicken tightly, tucking in the sides, and place them on a new piece of plastic wrap. Wrap the chicken tightly in the plastic wrap, twisting the ends to create a secure roll. At this point, you can refrigerate the stuffed chicken breasts for up to one day before proceeding with the next steps. Chilling the stuffed chicken breasts will help the cheese and ham stay in place during the cooking process.
When you are ready to cook, simply remove the chicken rolls from the refrigerator and proceed with breading and cooking according to your chosen recipe. By refrigerating the stuffed chicken breasts before breading, you can help ensure that the cheese stays in place and doesn't melt out during the cooking process.
Additionally, some people suggest freezing the cheese portions before assembling the chicken cordon bleu. This can help the cheese cook inside the chicken without oozing out. However, freezing the cheese is not necessary if you simply refrigerate the stuffed chicken breasts before breading, as this step already helps to prevent the cheese from melting out.
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Try different cheese types
While Swiss cheese is the most popular choice for Chicken Cordon Bleu, you can use any cheese you like. Shredded cheese is easier to work with and less likely to leak out of the chicken while baking. If you want to use sliced cheese, opt for larger chicken breasts and chill the stuffed chicken in the refrigerator before breading.
- Mozzarella: This mild and creamy cheese can add a stringy, stretchy texture to your Chicken Cordon Bleu.
- Cheddar: A sharp cheddar cheese can provide a stronger, more pungent flavour to complement the ham and chicken.
- Gruyère: With a slightly sweet and nutty flavour, Gruyère can add a touch of sophistication to your dish.
- Provolone: This cheese has a mild flavour and melts well, making it a good choice for Chicken Cordon Bleu.
- Monterey Jack: For a slightly tangy and mild flavour, Monterey Jack can be a great option. It melts well and has a creamy texture.
Feel free to experiment with different types of cheese to find the flavour and texture that you like best. Just remember to use shredded cheese or thin slices to ensure it stays inside the chicken during baking.
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Roll ham around cheese
Chicken Cordon Bleu is a delicious, easy-to-make dish that is perfect for a weeknight dinner or a special occasion. The key to getting the cheese to stay in the chicken is to roll the ham around the cheese before placing it inside the chicken breast. Here is a step-by-step guide to achieving this:
Prepare the Chicken:
Start by placing each chicken breast half between sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to about 1/8 inch thick, being careful not to tear the meat. The chicken should be thin and even, making it easier to roll later on. You can also season the chicken with salt and pepper at this stage if desired.
Make the Ham and Cheese Roll:
Place a piece of cheese on each ham slice. You can use shredded Swiss cheese or any other cheese of your preference. Sprinkle the cheese lightly with thyme and season with salt and pepper to taste. Now, carefully roll up the ham around the cheese, jelly-roll style. Ensure that the cheese is completely enclosed within the ham.
Assemble the Chicken Cordon Bleu:
Place the ham and cheese roll inside each pounded chicken breast. Position it in the centre and ensure that it is secure and doesn't shift around. Once the roll is in place, carefully roll up the chicken breast tightly, enclosing the ham and cheese within. Tuck in the ends neatly to secure the filling.
Secure with Toothpicks (Optional):
At this stage, you can secure the chicken roll with toothpicks if desired. However, some recipes suggest techniques to avoid using toothpicks, such as wrapping the chicken in plastic wrap and twisting the ends to create a firm roll.
Breading and Baking:
For the breading, you can use a variety of options such as crushed cornflakes, regular breadcrumbs, Panko breadcrumbs, or crushed crackers. Dip the chicken rolls in melted butter, then roll them in the breading of your choice, ensuring an even coating. Place the breaded rolls in a greased baking dish and bake until the chicken is cooked through and golden brown. The baking time will depend on the size of your rolls and your oven's temperature, but it typically ranges from 20 to 40 minutes.
Now you know the trick to keeping the cheese in your Chicken Cordon Bleu! Enjoy your delicious, cheesy creation.
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Seal with toothpicks
Chicken cordon bleu is a delicious dish, but it can be tricky to keep the cheese from oozing out. One way to secure the cheese inside is to seal the chicken with toothpicks. Here's a step-by-step guide to help you achieve that:
Prepare the Chicken:
Start by butterflying each chicken breast, cutting it in half horizontally to create two pieces. Place the chicken between two sheets of plastic wrap and use a meat mallet or rolling pin to pound it gently until thin and even, being careful not to tear the meat.
Create a Pocket:
Cut a deep pocket into the thickest part of each chicken breast. Be careful not to cut too close to the edges. The opening of the pocket should be about three to four inches long. This pocket will hold the cheese and ham filling.
Fill the Pocket:
For each chicken breast, take your chosen cheese (such as shredded Swiss cheese, Gruyere, or smoked gouda) and roll it up tightly in a slice of ham. Gently tuck the cheese and ham roll into the pocket you created in the chicken breast. Make sure the filling is completely inside the pocket.
Now it's time to seal the chicken with toothpicks. Take two toothpicks and insert them diagonally across the opening of the pocket, crossing them in an "X" shape. This will help secure the filling inside and prevent the cheese from leaking out during cooking. Make sure the toothpicks are firmly inserted into the chicken, but be careful not to push them too deeply, as you'll need to remove them before serving.
Coat and Cook:
At this point, you can continue with your preferred chicken cordon bleu recipe. Typically, you would coat the stuffed chicken in flour, egg, and breadcrumbs before baking or frying. The toothpicks will help keep the cheese from escaping during this process. Remember to remove the toothpicks before serving, and enjoy your perfectly sealed chicken cordon bleu!
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Frequently asked questions
Try using a cheese that melts well, such as Gruyere, and roll it up in ham before placing it inside the chicken breast. This will help to prevent the cheese from melting out.
The most popular type of cheese used in Chicken Cordon Bleu is Swiss cheese. However, Gruyere, smoked gouda, mozzarella, and gouda are also good options, as they melt well and provide a different flavor profile.
First, cut a pocket into each chicken breast. Place the cheese and ham inside the pocket, making sure they are completely inside. Then, seal the pocket with toothpicks or roll the chicken up tightly and secure it with plastic wrap. Finally, coat the chicken with flour, egg, and breadcrumbs before baking or frying.
Yes, Chicken Cordon Bleu can be made ahead of time and refrigerated for up to one day. It can also be frozen for up to three months, either before or after breading.
Chicken Cordon Bleu can be served with simple sides such as roasted vegetables like asparagus or green beans. It can also be served over white rice or mashed potatoes.
