Claire Thompson
Chicken Cordon Bleu is a dish with a fancy name that is surprisingly easy to make at home. It is made with chicken breasts, stuffed with thin slices of deli ham, and Swiss cheese, rolled jelly roll style, and dipped in breadcrumbs. The French term Cordon Bleu translates to blue ribbon, which is associated with being the best or of extremely high quality. While the exact origin of the dish is unclear, it is believed to have originated in Switzerland or France.
Characteristics and Values of Ham used in Chicken Cordon Bleu
| Characteristics | Values |
|---|---|
| Type of Ham | Deli ham, prosciutto, smoked turkey, or Serrano ham |
| Thickness | Thinly sliced |
| Quantity | 1-2 slices |
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What You'll Learn
Chicken Cordon Bleu uses thin slices of ham
Chicken Cordon Bleu is a dish that uses thin slices of ham, rolled up inside a chicken breast with cheese, before being coated in breadcrumbs and fried or baked. The name "Cordon Bleu" means "blue ribbon" in French, which is associated with being the best or of extremely high quality.
To make Chicken Cordon Bleu, you will need thin slices of ham, usually deli ham, which is layered with cheese, and rolled up inside a chicken breast. The chicken breast should be butterflied and pounded thin, before being seasoned with salt and pepper, and spread with dijon mustard. The ham and cheese are then layered on top, and the chicken is rolled up, jelly-roll style, and secured with a toothpick. The chicken roll is then coated in flour, beaten egg, and breadcrumbs, before being fried or baked.
It is important to use thin slices of ham when making Chicken Cordon Bleu, as thicker slices may not roll up neatly inside the chicken breast and could cause the chicken to tear. The ham should be layered with cheese, which can be Swiss cheese, Gruyère, provolone, or cheddar, depending on your preference. The number of slices of ham and cheese used may vary depending on their size and your personal preference.
Chicken Cordon Bleu is a simple and delicious dish that is sure to impress. It can be made ahead of time and refrigerated or frozen before cooking, making it a convenient option for a fancy dinner. The dish is typically served with a simple sauce, such as a creamy Dijon-Parmesan sauce, or mayonnaise and mustard mixed together. Sides should be simple and complementary, balancing the richness of the dish with something fresh, crisp, or carby.
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Ham is layered with cheese
Chicken cordon bleu is a dish of chicken breast wrapped around ham and cheese, breaded, and then fried or baked. The ham used in chicken cordon bleu is typically thin slices of deli ham. It is important to ensure that the ham is not too thick, or it will not roll well and could tear the chicken.
When preparing chicken cordon bleu, the chicken breast is first butterflied or sliced horizontally to create two halves. The chicken is then pounded thin using a meat mallet or rolling pin. The next step is to layer the ham and cheese on each breast. The type of cheese used is typically Swiss, but other types such as Gruyère, provolone, or cheddar can also be used.
Once the ham and cheese are layered, the sides of the chicken breast are folded in and then rolled from the bottom to the top to create a tight roll. The chicken roll is then breaded by dredging it in flour, beaten egg, and breadcrumbs. The breaded chicken is then fried in a skillet with butter and oil until browned on all sides. Alternatively, the chicken can be baked in the oven at 400°F for 15-20 minutes or until the internal temperature reaches 165°F.
The final step is to top the chicken cordon bleu with a simple sauce. The sauce can be made by mixing mayonnaise and mustard, or a more complex Dijon cream sauce can be prepared by mixing Dijon mustard, Worcestershire sauce, and Parmesan cheese. Chicken cordon bleu is a relatively easy dish to prepare and is sure to impress with its combination of juicy chicken, melted cheese, and crunchy coating.
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The ham and cheese are rolled up inside the chicken
Chicken Cordon Bleu is a dish that features chicken breasts wrapped around ham and cheese, then breaded and fried or baked. The ham and cheese are rolled up inside the chicken, creating a swirl of flavour when sliced.
To make Chicken Cordon Bleu, start by placing a chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken until it reaches the desired thickness, typically around 1/4 to 1/2 inch thick. This process of flattening the chicken breast is often referred to as butterflying. Season the chicken with salt and pepper, and you may also spread a teaspoon of Dijon mustard for added flavour.
Next, layer the ham and cheese on top of the chicken breast. It is recommended to use thinly sliced deli ham to ensure it rolls well without tearing the chicken. Swiss cheese is the classic choice, but Gruyère, provolone, or cheddar can also be used. Add a second slice of cheese if you prefer a sharper taste.
Once the ham and cheese are in place, fold in the sides of the chicken and roll it tightly from bottom to top, jelly roll style. Secure the roll with a toothpick if needed. Repeat this process for each chicken breast.
Now it's time to bread the chicken rolls. Prepare three dishes: one with flour, one with beaten eggs, and one with breadcrumbs (preferably Panko for a lighter, airier crunch). Dredge each chicken roll in flour, then dip it in the beaten eggs, and finally roll it in the breadcrumbs. Make sure the chicken is well-coated.
To cook the Chicken Cordon Bleu, heat a large skillet over medium heat and add a tablespoon each of butter and oil. Brown the chicken rolls on all sides, then transfer them to an oven preheated to 400°F (or 375°F for a less crispy option) and bake for 15-20 minutes, or until the internal temperature reaches 165°F. Alternatively, you can skip the frying step and directly bake the breaded rolls for 30-35 minutes.
Chicken Cordon Bleu is often served with a creamy Dijon sauce, made with Dijon mustard, Worcestershire sauce, and Parmesan cheese. This sauce complements the dish, adding a tangy and savoury dimension to the flavours of the ham and cheese rolled up inside the chicken.
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The chicken is then coated in breadcrumbs
Chicken Cordon Bleu is a dish of meat wrapped around cheese, then breaded and fried or baked. The chicken is the star of the dish, but the ham is also an important component. The chicken is coated in a layer of breadcrumbs, which gives it a crispy texture and golden colour. This step is essential to the dish's signature crunch and mouthwatering appearance.
The breadcrumbs are a key part of the dish's appeal, providing a satisfying contrast to the juicy, tender chicken. The crunch of the breadcrumbs complements the softness of the meat and the oozing cheese. This textural contrast is a hallmark of the dish, setting it apart from other meals and making it a true masterpiece for the senses.
To achieve this coveted crunch, the chicken is carefully coated in a layer of breadcrumbs. This process involves a standard breading procedure: dredging the stuffed chicken in flour, then dipping it in beaten egg, and finally rolling it in breadcrumbs. This three-step process ensures an even and thorough coating, creating the ideal base for that sought-after crispness.
While regular breadcrumbs can be used, some recipes recommend using Panko breadcrumbs for an even lighter and airier crunch, akin to the texture achieved in restaurant dishes. This type of breadcrumb elevates the dish, providing a delicate crispness that enhances the overall sensory experience.
After coating the chicken in breadcrumbs, the dish is almost ready for its final step – cooking. Whether fried or baked, the breadcrumbs play a starring role in the dish's transformation, taking on a golden hue and delivering that irresistible crunch with every bite.
The coating of breadcrumbs is an essential step in the Chicken Cordon Bleu recipe, adding texture, colour, and flavour to the dish. It is this crucial step that takes the dish from a simple stuffed chicken breast to a true culinary masterpiece, worthy of its "blue ribbon" moniker.
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The dish is served with a sauce
Chicken Cordon Bleu is a classic French dish that is typically served with a creamy mustard sauce. The sauce is made with a roux of butter and flour, cooked until slightly browned, and then mixed with whole milk, Dijon mustard, Parmesan cheese, salt, and pepper. This traditional French recipe is known for its blend of flavours and textures, complementing the crispy chicken, melty cheese, and smoky ham.
The creamy sauce is the perfect finishing touch to this dish, and it can be drizzled over the chicken or served on the side. Some recipes substitute the mustard with mayonnaise, or even leave it out altogether. However, the classic version always includes mustard as the base ingredient.
There are also variations to the sauce that you can try. For instance, you can add cornstarch and heavy whipping cream to the butter, broth, and bouillon mixture to create a rich and creamy sauce. This sauce goes well with veggies, pasta, or any chicken dish.
Another variation includes using a can of Campbell’s Cream of Chicken and Mushroom Soup, whole milk, mustard, and Madeira wine to create a unique and tasty sauce.
No matter the variation, the Chicken Cordon Bleu sauce is a key component to elevating this dish and creating an unforgettable dining experience.
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Frequently asked questions
Thinly sliced deli ham is the best option for chicken cordon bleu.
Chicken cordon bleu is a dish made with chicken breasts wrapped around ham and cheese, breaded, and fried crisp.
Swiss cheese is the most popular cheese to use in chicken cordon bleu, but you can also use Gruyère, provolone, or cheddar cheese.
First, butterfly the chicken breasts, place a thin slice of ham and cheese inside, roll it up, coat it in breadcrumbs, and then deep-fry or bake it.
Chicken cordon bleu is a rich dish, so it's best to balance it out with something fresh, crisp, or carby. Some simple side options include a salad, roasted vegetables, or bread.
