Frederic Melton
Chicken cordon bleu is a classic French dish that is surprisingly easy to make at home. It traditionally consists of meat wrapped around cheese, then breaded and fried or baked. The most popular cheese to use is Swiss cheese, which pairs well with the ham and chicken. However, other cheeses such as Gruyere, Chavroux’s goat’s cheese, Camembert, Saint Agur, and Pié d’Angloys can also be used to create different flavour profiles. Swiss cheese is usually added on top of the chicken rolls during baking to create a melted cheese topping. The dish is often served with a decadent cream sauce made with Parmesan cheese and Dijon mustard.
| Characteristics | Values |
|---|---|
| Type of cheese | Swiss cheese, Gruyere, goat's cheese, Camembert, Saint Agur, Pié d’Angloys |
| Texture | Hard cheeses are traditional, but shredded cheese is also used |
| Flavour | Fruity, woodland, salty, tart, mild, creamy, sharp, pungent, smooth, full-bodied |
| Quantity | 1 oz per chicken breast |
| Substitutes | Any cheese |
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What You'll Learn
Swiss cheese is the most popular
The Swiss cheese adds a unique blend of fruity and woodland flavours to the dish. It has a hint of tart and saltiness, giving the meat a full-bodied flavour. Swiss cheese also has the ideal depth of flavour and satisfying melt factor, resulting in a tender and delicious Chicken Cordon Bleu.
While Swiss cheese is the most popular choice, other types of cheese can also be used. For example, French Gruyere, with its iconic holes and blend of fruity and woodland flavours, can be a suitable substitute. Goat's cheese, such as Chavroux's log, offers a milder taste that pairs well with a colourful, crispy salad. Le Rustique Camembert and Bayonne ham blend together perfectly for a cordon bleu with depth and character.
The sauce served with Chicken Cordon Bleu also varies according to preference. A traditional sauce includes Parmesan cheese and Dijon mustard, while other recipes suggest a simple combination of mayonnaise and mustard. A decadent cream sauce can also be made with Parmesan cheese, Dijon mustard, and Worcestershire sauce.
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Gruyere for a unique blend of flavours
Chicken cordon bleu is a classic French dish that is loved by many. While Swiss cheese is the most popular type of cheese used in this dish, Gruyere can be an excellent substitute that brings a unique blend of flavours.
Gruyere is a hard cheese that has a depth of flavour and a satisfying melt, resulting in a tender and delicious cordon bleu. It has a distinct appearance due to its iconic holes or air bubbles. In terms of taste, Gruyere offers a blend of fruity and woodland flavours, with a hint of tart and saltiness, creating a full-bodied flavour that pairs beautifully with the meat.
When making chicken cordon bleu with Gruyere, the process is similar to using other types of cheese. Start by preparing the chicken breasts by pounding them to an even thickness and seasoning them with salt and pepper. Then, layer the chicken with slices of ham and shredded Gruyere cheese. Roll the chicken vertically, jelly roll-style, ensuring the ham and cheese are securely contained within.
To add a crunchy texture, roll the stuffed chicken in melted butter, then coat it with seasoned breadcrumbs. You can also add crushed cornflakes or crushed Ritz crackers for an extra crispy coating. Bake the chicken rolls until cooked through, and the cheese is melted.
For an indulgent touch, serve your chicken cordon bleu with a decadent cream sauce. You can make a simple sauce by mixing mayonnaise and mustard or elevate it with a cream sauce made with Parmesan cheese and Dijon mustard.
With its distinctive flavour profile and melting qualities, Gruyere cheese is an excellent choice for chicken cordon bleu, offering a unique twist to this classic dish.
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Goat's cheese for a milder taste
Chicken cordon bleu is a classic French dish that is surprisingly easy to make at home. The traditional recipe consists of meat wrapped around cheese, then breaded and fried or baked. While Swiss cheese is the most popular choice, you can substitute it with any cheese of your preference.
For a milder taste, Chavroux's goat's cheese log is an excellent option. Its subtle flavour pairs beautifully with tender turkey breast, smoked ham, and fresh herbs. The goat's cheese also complements a colourful, crispy salad of cucumber and cherry tomatoes.
When preparing chicken cordon bleu with goat's cheese, you can follow a similar process as with other cheeses. Start by pounding chicken breasts to create thin, even pieces. Season the chicken with salt and pepper. Then, top each piece of chicken with a slice of ham and a handful of shredded goat's cheese. Roll the chicken tightly, securing it with a toothpick if needed.
Next, prepare a coating by combining melted butter and garlic in one dish and mixing breadcrumbs with thyme in another. Dip each chicken roll in the butter mixture, then coat it evenly with the breadcrumbs. Place the rolls in a baking dish and bake at 350°F for 30-40 minutes, or until the chicken reaches an internal temperature of 165°F.
Goat's cheese chicken cordon bleu can be served with a variety of sauces. A simple sauce made from mayonnaise and mustard is a popular choice. For a fancier option, you can make a Dijon cream sauce by combining Dijon mustard, Worcestershire sauce, and Parmesan cheese. Enjoy your mild and delicious goat's cheese chicken cordon bleu!
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Camembert for depth and character
Chicken cordon bleu is a classic French dish that is loved by many. While Swiss cheese is the most popular type of cheese used in this dish, you can use any cheese of your choice. For a chicken cordon bleu with depth and character, Le Rustique Camembert and Bayonne ham are a perfect blend.
Camembert is a soft, creamy cheese with a rich, earthy flavour. When used in chicken cordon bleu, it adds a depth of flavour and a creamy texture to the dish. To prevent the Camembert from becoming too runny during cooking, tie your chicken escalopes as you would a roast. This will keep the cheese securely inside the chicken, infusing it with flavour.
The key to a successful chicken cordon bleu is to ensure that the cheese is securely enclosed within the chicken. This can be achieved by carefully cutting a deep pocket into the chicken breast, stuffing it with the Camembert and ham, and then sealing it closed. This technique ensures that the cheese does not leak out during the cooking process.
Additionally, pounding the chicken breast to an even thickness before rolling it up with the cheese and ham is essential. This helps create a uniform shape that cooks evenly and allows for a neat presentation. Seasoning the chicken with salt and pepper before adding the cheese and ham also enhances the overall flavour of the dish.
Finally, the choice of coating is crucial. A combination of breadcrumbs and crushed crackers or cornflakes can be used to create a crunchy exterior. Baking or frying the chicken cordon bleu until the coating is golden and the cheese is melted will result in a delicious and impressive dish.
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Saint Agur for a creamy punch
Chicken Cordon Bleu is a dish that is surprisingly easy to make and is a crowd-pleaser. The classic recipe calls for Swiss cheese, but feel free to substitute it with any other cheese of your choice. Saint Agur, a rich and creamy French blue cheese, is an excellent choice for those who want to add a creamy punch to their Chicken Cordon Bleu.
Saint Agur is produced in the Auvergne region of central France, an area renowned for other blue cheeses such as Bleu d'Auvergne and Fourme d'Ambert. This cheese stands out with its octagonal shape, inspired by the region's ancient volcanic basalt stone structures. The unique flavour of Saint Agur is achieved by using local milk, predominantly from Montbéliarde cows, and hand-salting each wheel to enhance its aroma and taste. The maturation process involves repeatedly piercing the wheels with needles, contributing to the development of its characteristic flavour and texture.
When using Saint Agur in your Chicken Cordon Bleu, you can expect a creamy and pungent flavour with a hint of mushroom. Its rich and creamy texture will melt beautifully, creating a succulent and indulgent centre. The saltiness of the cheese will also enhance the overall taste of the dish, providing a savoury contrast to the sweetness of the ham.
To prepare Chicken Cordon Bleu with Saint Agur, start by pounding chicken breasts to an even thickness of about 1/4 inch. Season the chicken with salt and pepper, then layer each breast with a slice of ham and a generous amount of shredded cheese. Roll the chicken tightly, jelly-roll style, and secure it with toothpicks if needed. Dip the rolls in melted butter, then coat them in seasoned breadcrumbs. Bake the Chicken Cordon Bleu until cooked through, and serve it with your choice of sauce.
For a sauce that complements the creamy punch of Saint Agur, consider a simple combination of mayonnaise and mustard, or elevate it with sour cream, herbs, buttermilk, and Dijon mustard. Chicken Cordon Bleu with Saint Agur is best served fresh, but leftovers can be stored in an airtight container in the fridge for a few days. Reheat in the oven or air fryer to maintain the crunch of the coating.
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Frequently asked questions
Chicken cordon bleu is a dish that traditionally consists of meat wrapped around cheese, then breaded and pan-fried or deep-fried.
The most popular type of cheese to use when making chicken cordon bleu is Swiss cheese. However, other cheeses such as Gruyere, Chavroux’s goat’s cheese, Camembert, Saint Agur, and Pié d’Angloys cheese can also be used.
Besides cheese, chicken cordon bleu typically includes chicken cutlets, cooked ham, bread crumbs, and simple spices.
To make chicken cordon bleu, you first pound chicken cutlets with a mallet to create thin, even pieces. Then, you season the chicken with salt and pepper and top each piece with a slice of ham and cheese. The chicken is then rolled vertically to contain the ham and cheese, secured with a toothpick, and arranged in a baking dish. Finally, the chicken rolls are sprinkled with breadcrumbs and baked in the oven until cooked through and the cheese is melted.
A traditional sauce for chicken cordon bleu is a cream sauce made with Parmesan cheese and Dijon mustard. Other sauce options include mayonnaise and mustard, or a more indulgent option such as Alfredo sauce.
