Emily Carter
Chicken cordon bleu is a dish that is surprisingly easy to make at home, and it's even possible to make it ahead of time. The chicken breasts are rolled up with ham and cheese (usually Swiss cheese, but other types can be used) and coated in breadcrumbs. The rolls are then baked until golden brown. There is some debate about whether to cover chicken cordon bleu when baking it. Some recipes suggest lightly covering it with plastic wrap when storing it in the refrigerator, but it is not clear whether the plastic wrap should be removed before baking. Other recipes do not mention covering the chicken at all. Therefore, it is recommended to follow the specific instructions of your chosen recipe when deciding whether to cover the chicken while baking.
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What You'll Learn
Chicken cordon bleu ingredients
Chicken cordon bleu is a dish that is surprisingly easy to make at home. It is made with chicken breasts, ham, and cheese, and is usually coated in breadcrumbs. The chicken is pounded thin, layered with ham and cheese, rolled up, and then baked.
The most popular type of cheese to use when making chicken cordon bleu is Swiss cheese. However, you can substitute any other cheese and it will still be delicious. The cheese is rolled up inside the ham, which helps to stop it from melting out.
The chicken is seasoned with salt and pepper, and sometimes also paprika and garlic powder. The chicken rolls are then coated in flour, beaten egg, and breadcrumbs. The breadcrumbs can be regular, or you could use panko, crushed cornflakes, Ritz crackers, or gluten-free breadcrumbs.
Chicken cordon bleu is traditionally topped with a decadent cream sauce. This can be made with Parmesan cheese and Dijon mustard, or you could use mayonnaise and mustard.
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How to prepare chicken breasts
Chicken cordon bleu is a French dish that is surprisingly easy to make at home. It involves rolling chicken breasts around slices of ham and cheese, coating them in breadcrumbs, and baking until cooked through. Here is a step-by-step guide on how to prepare chicken breasts for this delicious dish:
Step 1: Prepare the Chicken Breasts
Start by placing a boneless, skinless chicken breast on a cutting board. If the chicken breast is thick, you can butterfly it open by slicing it horizontally to create two halves. Place the chicken between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to a thickness of about 1/4 inch. Be careful not to pound too hard, as you want to avoid damaging the meat.
Step 2: Layer the Fillings
On each pounded chicken breast, layer thin slices of deli ham and Swiss cheese. You can also add other ingredients like chives or mustard, which will enhance the flavour and help anchor the toppings. If you prefer a different type of cheese, feel free to use cheddar, mozzarella, or any other variety that suits your taste.
Step 3: Roll the Chicken
Roll each chicken breast jelly-roll style, ensuring that the ham and cheese are completely enclosed. If you have any stray edges of ham or cheese, tuck them in as best you can. This step is important to ensure that the fillings don't melt out during baking.
Step 4: Coat the Chicken
Prepare a coating for your chicken rolls by mixing breadcrumbs, Panko, Parmesan cheese, garlic powder, onion powder, salt, and pepper in a shallow bowl. In a separate dish, beat an egg. Dip each chicken roll first in the egg, then roll it in the breadcrumb mixture until evenly coated. You can also use crushed cornflakes or gluten-free breadcrumbs for a crunchy texture.
Step 5: Bake the Chicken
Preheat your oven to 350-375 degrees Fahrenheit. Prepare a baking dish by coating it with non-stick spray or lining it with parchment paper for easy cleanup. Place the coated chicken rolls in the dish, leaving some space between them. Bake for about 30 minutes, or until the chicken is cooked through. The internal temperature of the thickest part of the chicken should reach 165 degrees Fahrenheit.
Once baked, let the chicken rest for a few minutes before slicing and serving. Chicken cordon bleu can be served with a variety of sides, such as mashed potatoes, rice, or roasted vegetables. Enjoy your homemade, restaurant-worthy meal!
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Rolling and coating the chicken
Chicken Cordon Bleu is a dish consisting of chicken, ham, and cheese, which is then breaded and baked or fried. The chicken is rolled up with ham and cheese inside, and then coated in breadcrumbs. This gives the dish its characteristic golden, crisp exterior.
To prepare the chicken, you should first cut and pound the chicken breasts. Place each chicken breast 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 can cause the meat to tear. Aim for a thickness of about 1/2 inch.
Next, you will roll up the chicken with the ham and cheese inside. Start by laying the chicken breasts smooth-side down. Then, lay the ham and cheese on top. Roll up the chicken carefully, ensuring that the ham and cheese are tucked inside and secure it with toothpicks if needed.
Once the chicken is rolled, it's time to coat it in the breadcrumbs. First, dip each chicken breast into a beaten egg, and then dip it into the breadcrumb mixture. You can use regular breadcrumbs, panko breadcrumbs, or a blend of both for an extra crispy texture. Make sure to pat the breadcrumbs lightly so that they adhere to the chicken.
Finally, place the breaded chicken rolls into a baking dish and prepare to bake according to your chosen recipe's instructions.
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Baking the chicken
Chicken cordon bleu is a dish that is surprisingly easy to make and is a great way to elevate boneless, skinless chicken breasts. It is made by rolling up chicken breasts around ham and Swiss cheese, topping them with seasoned breadcrumbs, and baking them.
To bake chicken cordon bleu, first prepare the chicken breasts by cutting each breast horizontally to create two halves. Then, 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. Be careful not to pound too hard, as you don't want the meat to tear.
Next, butterfly the chicken breasts by cutting them open like a book. Place the ham and cheese inside, and roll up the chicken breasts, securing them with toothpicks if needed. At this point, you can wrap the stuffed chicken breasts and place them in the refrigerator until you are ready to bake them.
Before baking, prepare your dredging station by stirring together a breadcrumb coating and beating eggs in a separate dish. Dip each chicken breast into the eggs, then into the breadcrumb mixture, and place them in a baking dish. Mist the tops of the chicken breasts with baking spray and add a drizzle of melted butter.
Bake the chicken cordon bleu at 350°F for 20-35 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown. The internal temperature of the chicken should reach at least 160-165°F. Let the chicken rest for a few minutes before slicing and serving.
Chicken cordon bleu can be served with a simple sauce made by stirring together mayonnaise and mustard, or a more decadent cream sauce made with Parmesan cheese and Dijon mustard. It pairs well with sides such as mashed potatoes, green beans, or roasted broccoli.
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Storing and reheating leftovers
Chicken cordon bleu can be stored in the refrigerator for up to 24 hours before cooking. To do this, place the uncooked cordon bleu on a wire rack on a baking sheet and cover it lightly with plastic wrap. When you're ready to cook it, bake it as directed, adding 5 minutes to the baking time.
Leftovers can be stored in an airtight container in the fridge for up to 3 to 4 days. To reheat, you can use a microwave, an air fryer, or a skillet. If using a microwave, place the cordon bleu on a microwavable plate and cover it loosely with plastic wrap. Microwave on Medium-High (70%) for 1 to 2 minutes or until it reaches an internal temperature of 165°F. You can also reheat in an air fryer at 320°F for 13-18 minutes. Alternatively, you can slice the leftovers and reheat them in a skillet until heated through.
It is not recommended to freeze leftover chicken cordon bleu as the coating will become soggy. However, if you want to freeze uncooked chicken cordon bleu, arrange the completely cooled rolls on a lined baking sheet, cover, and freeze for about two hours. Then, transfer the frozen rolls to an airtight freezer bag and store them in the freezer for up to four months. To thaw, transfer the container to the fridge the night before you plan to cook it. Bake the thawed rolls for about 10 minutes at 350°F.
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Frequently asked questions
No, you do not cover chicken cordon bleu when baking it.
Bake chicken cordon bleu for 20-25 minutes or until the chicken is cooked through. Aim for an internal temperature of 160°F (or 165°F) in the thickest part of the chicken.
Preheat your oven to 350°F before baking chicken cordon bleu.
Chicken cordon bleu is typically topped with a creamy sauce made with mayonnaise, mustard, and sometimes, Parmesan cheese.
To prepare chicken cordon bleu, start by pounding chicken breasts to an even thickness. Spread mustard over the chicken, then layer on ham and Swiss cheese. Roll up the chicken, dip it in egg white, and coat it with breadcrumbs.
