Bushra Griffith
Chicken cordon bleu is a comfort food classic that consists of breadcrumb-crusted chicken breasts wrapped around ham and melted cheese. The most popular type of cheese used in this dish is Swiss cheese, although some recipes call for cheddar, Gruyère, blue cheese, or brie. The term cordon bleu refers to the wide blue ribbon worn by members of the highest order of knighthood, L'Ordre des Chevaliers du Saint-Esprit, which was instituted by Henri III of France in 1578.
| Characteristics | Values |
|---|---|
| Cheese type | Swiss cheese, Gruyere, Saint Agur, Pié d’Angloys, Pepper jack, Cheddar, Blue cheese, Brie, Gouda, Mozzarella |
| Cheese texture | Hard, shredded, creamy, smooth, sharp, elastic, soft |
| Cheese quantity | One slice per chicken breast |
| Cheese placement | Inside the chicken, rolled up with ham |
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What You'll Learn
Gruyere and prosciutto
Chicken Cordon Bleu, or "Blue Ribbon Chicken", is a Swiss dish that traditionally consists of a flattened chicken breast filled with ham and Swiss cheese, then rolled up, breaded, and baked or fried. The Swiss cheese used in this dish is typically Gruyère, which is a hard cheese with a unique blend of fruity and woodland flavours, and a hint of tart and saltiness. Gruyère also melts well, adding a rich, creamy, and nutty flavour to the dish.
For a modern twist on the classic recipe, prosciutto can be used in place of ham. Prosciutto is a type of cured pork that adds a salty flavour to the dish. When using prosciutto, it is important to use a cheese that melts well, such as Gruyère, to ensure the dish holds together during cooking.
To make Chicken Cordon Bleu with prosciutto and Gruyère, start by pounding a chicken breast to a flat, even thickness. Layer the prosciutto and Gruyère on top of the chicken, then roll it up tightly. The chicken can be secured with toothpicks to ensure it stays together during cooking.
Next, prepare the dredging bowls. Beat eggs in one bowl, and mix flour, salt, and pepper in another bowl. Dip the chicken roll in the egg mixture, then coat it in the flour mixture. Finally, coat the chicken in breadcrumbs and bake at 350°F for 30-35 minutes, or until golden brown and cooked through.
This recipe offers a perfect blend of flavours and textures, bringing a gourmet dining experience to your table. The prosciutto and Gruyère filling adds a savoury and creamy taste to the dish, while the breadcrumbs provide a delicious crunch.
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Goat's cheese and turkey
Turkey Cordon Bleu is a delicious and elegant dish that is surprisingly easy to make. It features tender turkey tenderloin stuffed with cheese and coated in crisp, golden breadcrumbs. The key to this dish is using the right type of cheese to complement the flavour of the turkey.
Goat's cheese is an excellent choice for a Turkey Cordon Bleu as it has a mild and creamy flavour that pairs well with the turkey. Chavroux's goat's cheese log is a popular option, as it has a subtle taste that everyone can enjoy. The goat's cheese can be paired with cured ham for a salty punch and served with a colourful, crispy salad of cucumber and cherry tomatoes. This creates a light and refreshing meal that is perfect for a summer day.
For those who prefer a more indulgent option, try using a creamy blue cheese like Saint Agur. The richness of the blue cheese pairs beautifully with the turkey and adds a sharp, creamy taste to the dish. Serve this version with cranberry sauce and seasonal green vegetables for a festive touch. The combination of sweet and tangy cranberry sauce with the creamy blue cheese is a match made in heaven.
When preparing the Turkey Cordon Bleu, it is important to use soft, fresh breadcrumbs rather than dry breadcrumbs, as they provide a better consistency. Make sure to remove any toothpicks before serving and always use a food thermometer to ensure the final internal temperature is 165°F. With these tips, your Turkey Cordon Bleu will be a show-stopping dish that your family and friends will love!
Whether you choose the mild and refreshing goat's cheese or the rich and creamy blue cheese, your Turkey Cordon Bleu is sure to be a crowd-pleaser. So, fire up your ovens and get ready to impress your taste buds with this delicious and elegant dish!
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Camembert and Bayonne ham
While Swiss cheese is the most popular type of cheese used in cordon bleu, you can use any cheese you like. For instance, Le Rustique Camembert and Bayonne ham blend together perfectly for a cordon bleu with depth and character. 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, infusing into the meat for a deliciously creamy dish.
To make a Camembert and Bayonne ham cordon bleu, start by preparing your chicken breasts. Use a sharp knife to cut each chicken breast in half horizontally, creating two halves. Place the chicken breast halves 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 Bayonne ham on each piece of chicken, followed by a handful of shredded Camembert cheese. Roll the chicken tightly, tucking in the sides, and place it on a new piece of plastic wrap. Wrap the chicken securely in the plastic wrap, pinching and twisting the ends to create a compact roll.
To assemble the cordon bleu, cut a deep pocket into the thickest part of a thick chicken breast, being careful not to cut too close to the edge. Place two of the ham and cheese rolls inside the pocket, ensuring they are completely inside the chicken. If desired, you can secure the opening with toothpicks.
Finally, create a crunchy coating by dipping the stuffed chicken breast in melted butter and then rolling it in breadcrumbs, crackers, or cornflakes. Bake the cordon bleu in the oven until the chicken is golden brown and cooked through. Serve with a simple sauce, such as mayonnaise and mustard, or a more traditional cordon bleu sauce made with condensed soup, sour cream, and lemon juice.
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Saint Agur and turkey
Chicken Cordon Bleu is a classic French dish that traditionally consists of meat wrapped around cheese, then breaded and fried or baked. While Swiss cheese is the most popular choice, other types of cheese such as Gruyere, Chavroux's goat's cheese, Camembert, Saint Agur, and Pié d’Angloys can also be used to create different flavour profiles.
Saint Agur is a rich and creamy French blue cheese produced in the Auvergne region of central France. It has an 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, which contributes to the development of its characteristic flavour and texture.
When using Saint Agur in Chicken Cordon Bleu, you can expect a creamy and pungent flavour with a hint of mushroom. Its rich and creamy texture melts beautifully, creating a succulent and indulgent centre. The saltiness of the cheese enhances 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 Saint Agur. 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 until cooked through, and serve with your choice of sauce.
Saint Agur is also used in a turkey crown stuffing recipe, providing a delicious creaminess while helping to keep the stuffing moist. The recipe involves mixing cooked onion, garlic, thyme, rosemary, lemon zest, flat-leaf parsley, black pepper, sausage meat, dried apricots, pistachios, breadcrumbs, and an egg. The mixture is then stuffed into a turkey crown, which is roasted and served with a jus made from the leftover fat, wine, and water (or stock).
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Swiss cheese
When making chicken cordon bleu, Swiss cheese is the most popular type of cheese to use. It pairs well with the ham and chicken, and its shreds can be rolled up in ham slices and then tucked inside a pocket cut into the chicken. However, some people may find Swiss cheese underwhelming and prefer to use other types of cheese such as Gruyere, mozzarella, gouda, or cheddar-type cheeses.
While Swiss cheese is a popular choice for cordon bleu, it is not the only option. Some people may prefer to use other types of cheese, such as Gruyere, which melts amazingly well and can be paired with prosciutto for a salty and nutty flavour. Other options include mozzarella, gouda, or cheddar-type cheeses, depending on personal preference and taste.
In conclusion, Swiss cheese is a popular and traditional choice for cordon bleu, especially when making chicken cordon bleu. Its flavour and melting properties make it a good option for this dish. However, there are also many other types of cheese that can be used to create different flavour profiles and textures, so feel free to experiment and find the combination that suits your taste.
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Frequently asked questions
The most popular cheese for cordon bleu is Swiss cheese, but you can use any cheese you like. Some recipes call for cheddar, Gruyère, blue cheese, or brie.
Cordon bleu typically uses chicken or turkey, with ham or prosciutto.
Cordon bleu is Swiss in origin, derived from schnitzel. The term comes from the French phrase, referring to the wide blue ribbon worn by members of the highest order of knighthood, L'Ordre des Chevaliers du Saint-Esprit, instituted by Henri III of France in 1578.
A simple sauce to accompany cordon bleu can be made by mixing mayonnaise and mustard together.
