Jake Harper
Chicken Cordon Bleu is a delightful dish that combines chicken, ham, and cheese. The key to achieving the perfect Chicken Cordon Bleu is to roll the ingredients into a flawless cylinder, ensuring that each bite contains a delightful combination of flavours and textures. To achieve this, plastic wrap is essential. It helps to roll the chicken tightly and evenly, keeping the filling secure and minimising the risk of it escaping during the cooking process. This technique also helps maintain the shape of the roll during cooking and aids in storage if you're preparing the dish ahead of time.
| Characteristics | Values |
|---|---|
| Purpose of plastic wrap | To help achieve a tight and even roll, keep the stuffing securely encased, and maintain the shape of the chicken cordon bleu |
| Plastic wrap usage | Place chicken breast between two sheets of plastic wrap, pound flat, and remove top sheet before layering with ham and cheese |
| Rolling technique | Lift one end of the plastic wrap and gently roll the chicken breast over the filling, twisting the ends to seal |
| Refrigeration | Place rolled chicken wrapped in plastic wrap in the fridge for at least 30 minutes to help it firm up and maintain its shape during cooking |
| Freezing | For long-term storage, wrap uncooked chicken cordon bleu and freeze for up to 3 months |
| Breading | Dip chicken bundles in melted butter, then coat with cornflake crumbs or breadcrumbs |
| Baking | Bake at 400 degrees F for about 20-30 minutes or until the internal temperature reaches 160 degrees F |
| Sauce | Combine mayonnaise, mustard, and honey to make a simple honey mustard sauce |
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What You'll Learn
Flatten chicken breasts between two sheets of plastic wrap
To flatten chicken breasts between two sheets of plastic wrap, start by placing the chicken breasts between the two sheets of plastic wrap. Use a sharp knife to carefully cut each chicken breast horizontally in half to create two halves. Be cautious not to tear the meat.
Next, use a meat mallet or rolling pin to pound the chicken breasts into thin, even pieces. This process helps to create a thin, uniform surface that is essential for the perfect roll. Ensure that the chicken breasts are pounded to a thickness of about 1/4 inch.
Once the chicken breasts are flattened, you can remove the top layer of plastic wrap. This step is crucial as it exposes the chicken breasts, allowing you to layer them with the remaining ingredients, such as ham and cheese.
The plastic wrap plays a vital role in this process by providing a sanitary barrier between the chicken and your hands or utensils. It also helps to hold the chicken in place while you pound it, ensuring a more even and consistent thickness.
After pounding, carefully lift one end of the plastic wrap and gently roll the chicken breast over the filling. The plastic wrap will guide you in creating a compact cylinder, ensuring that each bite contains a delightful combination of tender chicken, savoury ham, and gooey cheese.
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Layer with ham and cheese
Layering the chicken cordon bleu with ham and cheese is a crucial step in achieving the perfect flavour combination. The most popular type of cheese to use is Swiss cheese, which pairs wonderfully with the chicken and ham. However, feel free to experiment with different types of cheese to find your preferred flavour.
To begin layering, place the flattened chicken breast on a sheet of plastic wrap and remove the top layer of plastic. Top each piece of chicken with a slice of ham and a handful of shredded cheese. If you're feeling indulgent, you can even add two slices of cooked bacon to each portion. Spread about a tablespoon of mayonnaise-mustard mixture over the ham and cheese for an extra kick of flavour.
When layering, it's important to ensure that the ham and cheese are neatly arranged and evenly distributed across the chicken breast. This will guarantee that each bite of the finished dish delivers a delightful combination of flavours and textures.
Once you've finished layering, it's time to carefully lift one end of the plastic wrap and gently roll the chicken breast over the filling. Use the plastic wrap to guide the roll into a compact cylinder, making sure the filling stays securely encased. This technique will ensure a tight and even roll, reducing the risk of the filling escaping during cooking.
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Roll the chicken breast over the filling
Rolling the chicken breast is a crucial step in the preparation of Chicken Cordon Bleu. This step ensures that every bite combines tender chicken, savoury ham, and gooey cheese. To roll the chicken breast over the filling, follow these steps:
Pound the Chicken Breast
Place the chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently and carefully pound the chicken breast until it is flattened and thin, creating a uniform surface. Be careful not to tear the meat while pounding.
Remove the Top Layer of Plastic Wrap
Once the chicken breast is flattened, carefully remove the top layer of plastic wrap. This will expose the surface of the chicken breast that you will be working on.
Layer the Filling
On the exposed surface of the chicken breast, neatly arrange the slices of ham and cheese. You can also add cooked bacon for extra flavour. Place the filling ingredients close together, covering most of the chicken breast surface.
Lift the Plastic Wrap
After arranging the filling, carefully lift one end of the plastic wrap that is still underneath the chicken breast. Gently lift and guide the chicken breast, using the plastic wrap to help roll it over the filling.
Form a Compact Cylinder
As you lift the plastic wrap, gently roll the chicken breast over the filling until it forms a compact cylinder. The plastic wrap helps guide the roll and ensures that the filling stays securely encased.
Twist the Ends
Finally, twist the ends of the plastic wrap to cinch the roll closed, similar to how you would close a sausage. This step helps to secure the filling inside the chicken breast and ensures that it maintains its shape.
Remember to remove the plastic wrap before cooking the Chicken Cordon Bleu. You can also refrigerate the wrapped chicken for at least 30 minutes to help it firm up and maintain its shape during cooking.
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Twist the ends of the plastic wrap to seal the roll
To twist the ends of the plastic wrap to seal the roll, start by holding one end of the plastic wrap firmly in one hand, and the other end in your other hand. Then, twist the ends in opposite directions, much like twisting the top of a candy wrapper or a stick of dynamite. This will create a tight seal at each end of the chicken cordon bleu roll, helping to secure the filling inside.
The twisting action of the plastic wrap ends is a simple yet effective way to contain the chicken, ham, and cheese filling. It ensures that the roll maintains its compact, cylindrical shape and that the filling does not escape during storage or cooking. This technique is especially useful if you plan to make the chicken cordon bleu in advance and refrigerate or freeze it before cooking, as it keeps the roll neat and tidy.
When twisting the ends, it is important to apply enough force to create a tight seal, but not so much that the plastic wrap breaks or tears. A gentle but firm twist should be sufficient. Additionally, leaving a small amount of plastic wrap extending beyond the ends of the roll will make it easier to grasp and twist the material.
After twisting the ends, you may want to tie or secure the twisted plastic wrap with a knot or a simple piece of string. This adds an extra layer of security to ensure the roll remains closed. However, this step is optional, as the twisted ends should hold the roll together effectively.
Finally, if you are using toothpicks to secure the chicken cordon bleu roll, you can twist the plastic wrap ends around the toothpicks for added stability. This will help keep the toothpicks in place and further reduce the risk of the roll unraveling.
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Refrigerate the wrapped chicken for at least 30 minutes
After you've wrapped your chicken cordon bleu, it's important to refrigerate it for at least 30 minutes. This is a crucial step in maintaining the shape of your chicken roll during the cooking process. By placing your wrapped chicken on a tray or plate and covering it with plastic wrap, you can let it chill in the refrigerator. This helps the chicken firm up, ensuring that the layers adhere well to each other. This, in turn, locks in the rolled shape and prevents any potential unravelling during cooking.
The refrigeration period is an essential step in the preparation of chicken cordon bleu. It helps to ensure that your chicken roll holds its shape and doesn't unravel when cooked. This technique is especially useful if you're making chicken cordon bleu ahead of time, as it aids in storage and keeps the stuffing securely encased.
You can refrigerate the wrapped chicken for up to one day in advance, or even freeze it for up to three months if you're preparing it well ahead of time. This flexibility in preparation time allows you to plan and make chicken cordon bleu conveniently.
When refrigerating, it's important to use a suitable tray or plate that can fit in your refrigerator. Additionally, make sure to cover the chicken securely with plastic wrap to prevent any potential contamination and to maintain moisture.
After refrigerating for at least 30 minutes, your chicken cordon bleu is ready to be cooked. You can then proceed with the next steps of the recipe, such as breading and cooking the chicken bundles to perfection.
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Frequently asked questions
Place the chicken breast between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them into thin, even pieces.
You can put a slice of ham and a handful of shredded Swiss cheese on top of the chicken breast. You can also add two slices of cooked bacon.
Carefully lift one end of the plastic wrap and gently roll the chicken breast over the filling, using the wrap to guide the roll into a compact cylinder. Twist the ends to cinch the roll closed like a sausage.
Place the Chicken Cordon Bleu on a tray or plate and cover it with plastic wrap. Refrigerate for at least 30 minutes or up to one day in advance. You can also freeze it for up to 3 months.
Dip the chicken bundles in melted butter, and then into cornflake crumbs or breadcrumbs. Transfer to a lightly greased baking sheet and bake for about 20-30 minutes at 400 degrees Fahrenheit, or until the chicken is cooked through.
