Claire Thompson
Chicken Cordon Bleu is a French dish that is surprisingly easy to make at home. The classic recipe involves stuffing chicken breasts with ham and Swiss cheese, rolling them up, and coating them in breadcrumbs before baking or frying. While the traditional version is deep-fried, many modern recipes opt for a healthier baked version that still results in a crunchy, golden exterior. The key to achieving this texture and colour lies in the seasoning and preparation of the breadcrumbs. This can be done by toasting them in butter and olive oil, adding spices, or even using crushed cornflakes for extra flavour.
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What You'll Learn
Seasoning the chicken
Firstly, prepare the chicken breasts by pounding them to a thickness of around 1/4 to 1/2 an inch. This can be done using the flat side of a meat tenderizer or mallet, or a rolling pin. Place the chicken between two sheets of plastic wrap to protect your work surface.
Once the chicken is prepared, season the meat with salt and pepper. One recipe suggests using 1/2 a teaspoon of Kosher salt and 1/4 teaspoon of pepper for each breast. You could also add other spices to the meat at this stage.
Some recipes suggest adding a slice of ham to the chicken breast before rolling, which can add further seasoning to the dish. Black forest ham is recommended by one source, but any smoky or honey-glazed ham will work well.
After seasoning, the chicken is ready to be rolled and stuffed with cheese. Swiss cheese is the most popular choice, but other options can be used, such as provolone or cheddar. The chicken can then be coated in butter and rolled in seasoned breadcrumbs before baking.
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Preparing the coating
Next, prepare the breading station. This involves having separate dishes of melted butter or olive oil, and the crumbs of your choice. Some recipes suggest adding garlic to the butter or toasting the crumbs in butter and olive oil before baking for extra flavour. You can also add Parmesan cheese to the crumbs for a more savoury taste.
Finally, take your stuffed chicken rolls and dip them first in the butter or oil, and then coat them in the crumbs. Press lightly to help the crumbs stick to the chicken. You can secure the rolls with toothpicks to prevent them from unravelling.
Once the chicken rolls are coated, they are ready to be baked.
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Coating the chicken
Preparing the Chicken
Start by selecting smaller chicken breasts, preferably about 5 to 6 ounces each. If you only have larger chicken breasts, you can cut them in half crosswise to create thinner cutlets. Place the chicken breasts between two pieces of plastic wrap and use a meat mallet or rolling pin to pound them to a uniform thickness of around 1/4 to 1/2 inch. This tenderises the meat and ensures even cooking.
Seasoning the Chicken
Generously season the chicken with salt and pepper. You can also add other spices or seasonings of your choice, such as garlic powder or Italian seasoning, to enhance the flavour. Don't be shy with the seasoning, as it will add depth to the dish.
Stuffing and Rolling the Chicken
Place a slice of ham and about 1 ounce of cheese on each chicken breast. Roll the chicken jelly roll-style, ensuring the ham and cheese are completely enclosed. You can use toothpicks to secure the rolls. This step is important, as it keeps the fillings inside while creating a uniform shape for even cooking.
Breading the Chicken
For the breading station, you'll need three shallow dishes. In the first dish, prepare your chosen adhesive, such as a mixture of Dijon mustard, honey, and olive oil, or simply melted butter. The adhesive will help the breadcrumbs adhere to the chicken and keep it moist. In the second dish, prepare your chosen breadcrumbs, such as regular breadcrumbs, seasoned breadcrumbs, or panko breadcrumbs. You can also experiment with crushed cornflakes for added flavour and crunch. In the third dish, prepare an egg wash by beating an egg with a small amount of water.
Now, it's time to bread the chicken! First, dip each chicken roll into the adhesive or brush it on evenly. Then, roll the chicken in the breadcrumbs or cornflake crumbs, pressing lightly to ensure a complete coating. Finally, dip the crumb-coated chicken into the egg wash and then back into the breadcrumbs for a second coating. Place the breaded chicken on a prepared baking sheet or wire rack.
Baking the Chicken
Preheat your oven to around 350°F (180°C). Place the chicken in the oven and bake for approximately 30 to 35 minutes, or until the chicken is cooked through and golden brown. The internal temperature of the chicken should reach at least 160°F (74°C) for food safety.
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Baking the chicken
Chicken Cordon Bleu is baked rather than fried, which makes it healthier and less hassle. The chicken is stuffed with ham and cheese, coated in breadcrumbs, and baked until golden.
Preheat your oven to 350°F. Spray a baking dish or rimmed baking sheet with cooking spray or line with parchment paper. Place the chicken rolls in the dish and bake for 30-35 minutes, or until the chicken is cooked through. The chicken is cooked when it reaches an internal temperature of 160°F, which will rise to 165°F once removed from the oven.
You can also bake the chicken on the center oven rack for a similar amount of time, or until the chicken is cooked through. If you want to add some colour to the chicken, bake it for 10 minutes at 350°F.
For a crunchier exterior, reheat the chicken in the oven at 300°F for about 10 minutes.
Chicken Cordon Bleu can be made ahead of time and stored in the refrigerator for up to 24 hours before baking. It can also be frozen and will keep for up to 3 months.
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Making the sauce
Chicken Cordon Bleu is often served with a sauce. There are several options for the type of sauce to use, but a common theme is a creamy mustard sauce.
One option is to make a sauce with mayonnaise and mustard. You can adjust the ratio of mustard to mayonnaise to taste. This sauce is simple to make and can be prepared while the chicken is baking.
Another option is a honey Dijon mustard sauce. This sauce is made with honey, Dijon mustard, and olive oil. This sauce can be used as a dipping sauce or drizzled over the chicken.
If you're looking for something a little more indulgent, you can make a cream sauce with Parmesan cheese and Dijon mustard. This sauce is perfect for those who want a richer, more decadent dish.
For a more traditional option, a Dijon cream sauce is a classic choice. This sauce is made with cream and Dijon mustard and is the perfect complement to the crispy, golden chicken.
Finally, if you're looking for something a little different, you can make a Mornay sauce, which is a type of cream sauce. This sauce is a perfect complement to the Chicken Cordon Bleu, adding a touch of elegance to the dish.
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Frequently asked questions
Seasoning breadcrumbs for chicken cordon bleu is simple. You can use a combination of salt, pepper, and thyme. You can also add Parmesan cheese, garlic, and parsley flakes to the breadcrumbs for extra flavour.
Panko breadcrumbs are the most popular choice for chicken cordon bleu as they get very crispy. However, you can also use regular toasted breadcrumbs, crushed cornflakes, or crushed Ritz crackers.
Before coating the chicken in breadcrumbs, dip the chicken bundles in melted butter or olive oil. This will help the crumbs stick to the chicken.
Chicken cordon bleu is often served with a creamy sauce, such as a mustard cream sauce, a honey Dijon sauce, or an Alfredo sauce with a hint of Dijon.
