Chicken Cordon Bleu
This is a classic recipe that I’m sure you’ve tried before. But if you’re like me its been years since you had it last. While the classic filling is ham and swiss cheese, this becomes even more interesting if you change the meat and cheese. For example last time we used grison and monterey jack. I would also suggest using the combination from Phyllo Coureur des Bois, gouda and prosciutto. You could give a little bit of an Italian twist by filling the chicken with provolone and capicollo.
Ingredients
Boneless, skinless chicken breasts (1 per person)
Slices of swiss cheese or another cheese of your choice (enough slices to cover each chicken breast)
Slices of ham or another meat (enough to cover each chicken breast)
Flour
Paprika
Wine (optional)
Chicken stock (optional)
Cream (optional)
Required Equipment
Cutting board
Chef’s knife
Frying pan
Heat source (I would completely be impressed if you made this over an open fire, but I suggest using stove top and an oven)
Directions
Pour yourself a glass of wine and roll up your sleeves. I think this goes nicely with a chardonnay but if you’re using stronger cheese than Swiss and stronger meat than ham you might be able to get away with a light-bodied red wine. Although if you’re looking for an excuse to drink rosé, this would be it.
Remove filets from chicken (with a knife unless you just want to rip them off with your hands, this is why your sleeves are rolled up) and save them for another recipe. Consider making Buffalo chicken strips with them, or perhaps dumplings. Butterfly each chicken breast by placing the chicken on a cutting board and slicing horizontally away from you through the thickest part of the breast. You’ll be left with a large thin piece of chicken breast.
Lay a large slice of cheese on the breast and then put the ham (or other meat) on top. Roll the breast leaving the meat and cheese in the middle. Hold the breast closed with tooth picks. I suggest not using colored tooth picks, have you ever seen Bridget Jones Diary when she uses green kitchen twine to hold a bouquet garnis in her soup? Green toothpicks will bleed green coloring into your chicken- which I suppose is okay on St Patrick’s day.
Sprinkle flour and paprika on a plate or a piece of wax paper. Roll the chicken breast in the flour and paprika until coated. If you want to be more traditional, instead of coating in flour you can dip the chicken in some beaten egg and then cover with bread crumbs.
In a hot pan heat some oil and then add the chicken and brown on all sides. Remove from pan and bake in a 350 degree oven until cooked. Meanwhile you can deglaze the pan that the chicken was cooking in with ½ cup white wine (if you haven’t already finished the bottle) and some chicken stock to create a sauce. If you would like the sauce a little thicker, add some cream and then reduce to the desired consistency.
This is a classic recipe that I’m sure you’ve tried before. But if you’re like me its been years since you had it last. While the classic filling is ham and swiss cheese, this becomes even more interesting if you change the meat and cheese. For example last time we used grison and monterey jack. I would also suggest using the combination from Phyllo Coureur des Bois, gouda and prosciutto. You could give a little bit of an Italian twist by filling the chicken with provolone and capicollo.
Ingredients
Boneless, skinless chicken breasts (1 per person)
Slices of swiss cheese or another cheese of your choice (enough slices to cover each chicken breast)
Slices of ham or another meat (enough to cover each chicken breast)
Flour
Paprika
Wine (optional)
Chicken stock (optional)
Cream (optional)
Required Equipment
Cutting board
Chef’s knife
Frying pan
Heat source (I would completely be impressed if you made this over an open fire, but I suggest using stove top and an oven)
Directions
Pour yourself a glass of wine and roll up your sleeves. I think this goes nicely with a chardonnay but if you’re using stronger cheese than Swiss and stronger meat than ham you might be able to get away with a light-bodied red wine. Although if you’re looking for an excuse to drink rosé, this would be it.
Remove filets from chicken (with a knife unless you just want to rip them off with your hands, this is why your sleeves are rolled up) and save them for another recipe. Consider making Buffalo chicken strips with them, or perhaps dumplings. Butterfly each chicken breast by placing the chicken on a cutting board and slicing horizontally away from you through the thickest part of the breast. You’ll be left with a large thin piece of chicken breast.
Lay a large slice of cheese on the breast and then put the ham (or other meat) on top. Roll the breast leaving the meat and cheese in the middle. Hold the breast closed with tooth picks. I suggest not using colored tooth picks, have you ever seen Bridget Jones Diary when she uses green kitchen twine to hold a bouquet garnis in her soup? Green toothpicks will bleed green coloring into your chicken- which I suppose is okay on St Patrick’s day.
Sprinkle flour and paprika on a plate or a piece of wax paper. Roll the chicken breast in the flour and paprika until coated. If you want to be more traditional, instead of coating in flour you can dip the chicken in some beaten egg and then cover with bread crumbs.
In a hot pan heat some oil and then add the chicken and brown on all sides. Remove from pan and bake in a 350 degree oven until cooked. Meanwhile you can deglaze the pan that the chicken was cooking in with ½ cup white wine (if you haven’t already finished the bottle) and some chicken stock to create a sauce. If you would like the sauce a little thicker, add some cream and then reduce to the desired consistency.
To serve you can either give each of your guests an entire breast, otherwise you can slice and give everyone a few medallions, which looks pretty attractive.
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