Chicken Cordon Bleu

Although it is startlingly easy to cook on a weeknight, chicken cordon bleu is fully capable of standing on its own as the main course at your next dinner party. This is despite the fact that it is a dish that can be prepared in a matter of minutes. It is the case that this is the case because of how simple it is to prepare. Due to the fact that it is crisp, cheesy, and offers a profound sense of contentment, this time-honored recipe is rightfully deserving of a permanent spot in your recipe rotation. Moreover, it is deserving of a spot in your collection of recipes to be rotated.

Although it is true that producing this dish needs more effort than simply placing a chicken breast in the oven, the flavor return is well worth the additional effort that is necessary in order to produce the dish since it is excellent. The dish is prepared by placing a chicken breast in the oven. As an additional point of interest, once you have constructed one bundle, the subsequent bundles are quite straightforward to put together once the initial bundle has been constructed. One of the most significant advantages is that this is the case. In order to get started, you should begin with chicken cutlets that you have purchased from the shop (you can ask your butcher to cut them for you), deli ham that has already been sliced, and Swiss cheese that has already been sliced (or even grated!). The order in which these components are utilized is the one that is specified above. As a result of this, the process of preparing the supper will be far less tough than it would have been otherwise.

Once you have figured out how to make chicken cordon bleu, you are going to be pleasantly surprised by how simple it is to create this “fancy” dinner. You are going to be astonished by how easy it is to make.

What kind of information would you be able to share with me regarding the origins of the name “Chicken Cordon Bleu”?
After conducting some research, I was quite aback to discover that the dish that is commonly referred to as chicken cordon bleu was not named after the French culinary school that was founded with the same name. When I found out about this information, I was taken aback. The name of the cooking school that is today known as Le Cordon Bleu was derived from the name of a chivalry order of French aristocrats that became famous for their sumptuous feasts. The name of the order was derived from the name of the cooking school. This tradition served as the source of inspiration for the naming of the school, which was based on the tradition. Following the completion of the knighting procedure, “Le cordon bleu,” which came to be linked with great culinary ability, was handed to each and every member of the organization. Throughout the course of British history, this blue ribbon was known as the “le cordon bleu.”

Recipes that are regarded to be “fancy” in the world of chicken cookery include the dish known as chicken cordon bleu. The fact why this is the case is due to the fact that it is a dish that has been around for a period of time that is rather extensive. A chicken breast that has been pounded to a very thin consistency serves as the foundation for this meal, which is comprised of ham and cheese that are wrapped around the chicken breast. The chicken breast is then topped with cheese and ham. with the following phase, the chicken breast will be coated with breading, and then it will be fried until the chicken is beautiful and crispy, and the cheese will be totally melted while it is being cooked. What I mean when I say that it is a genuine delight is precisely what I intended to communicate to you!

Ingredients For Chicken Cordon Bleu
The ingredients for this chicken cordon bleu recipe are rather short, and even fewer if you exclude the dijonnaise. Here’s everything you’ll need:

Chicken: Boneless, skinless chicken breasts are rolled thinner to accommodate the ham and cheese stuffing.
For seasoning, use kosher salt and black pepper.
Swiss cheese is a classic ingredient in chicken cordon bleu.
We created this dish to use up leftover holiday ham, but you may substitute deli ham if you don’t have any leftovers.
All-purpose flour aids in the adhesion of the breadcrumbs to the chicken’s skin.
Egg: Make a quick egg wash to help the breadcrumbs stay.
Panko breadcrumbs cook up crispy without absorbing a lot of oil.
Canola oil: To pan fried the chicken.
The Herby Dijonnaise recipe calls for mayonnaise, sour cream, herbs, buttermilk, Dijon mustard, and salt & pepper.

How to Make Chicken Cordon Bleu.
The complete recipe is provided below, but here’s a quick guide on creating chicken cordon bleu:

Step 1: Start with thinly pounded chicken breasts. If you can’t find cutlets in your grocery store, cut tiny chicken breasts in half horizontally, place them between two sheets of parchment paper or plastic wrap, and pound them to about 1/4-inch thickness.
Step 2: Fold ham and cheese into chicken: Season the pounded chicken, then top each piece with sliced cheese and ham, arranging the slices in the center. Fold the chicken ends over to enclose the filling, similar to how a letter is folded in thirds. Secure the bundled parcels with wooden picks.
Step 3: Coat the chicken in breadcrumbs: Set up a dredging station with separate dishes for flour, whisked eggs, and panko breadcrumbs. Working with one bundle at a time, dredge in flour, then egg, and finally panko.
Step 4: Cook. Fry the breaded chicken in batches in hot oil until golden brown; move to a wire rack on a rimmed baking sheet and bake at 350°F for 7 minutes, or until cooked through.

What to Serve with Chicken Cordon Bleu
Chicken cordon bleu is typically served with a thick cream sauce. We speed things up with a Herby Dijonnaise (recipe below) for a new twist on the classic sauce. Beyond the sauce, chicken cordon bleu only requires a delicious green side salad, but you might also want to try Garlic-Parmesan Green Beans, Au Gratin Potatoes, Mashed Potatoes With Cream Cheese, or Roasted Broccoli Macaroni and Cheese.

How to Store Chicken Cordon Bleu.
Chicken cordon bleu leftovers can be refrigerated in an airtight container for up to three days. To avoid a soggy coating, reheat leftovers in the oven or air fryer until well warmed through. You can use the microwave in a pinch, but the breadcrumbs will most likely be mushy.

What Makes This Chicken Cordon Bleu Special?
There are many chicken cordon bleu recipes out there, but this is one of our favorites due to one special ingredient: leftover ham. While deli ham will suffice, the sweet-savory taste from leftover Honey-Baked Ham elevates this dish significantly. It’s the ideal dish for when you need to use up leftover ham but don’t want to eat it again. This dish will change your mind.

Ingredients

4 (7-oz.) boneless, skinless chicken breasts
1 1/2 tsp. kosher salt, divided, plus more for sprinkling
1/2 tsp. black pepper, divided
4 (1-oz.) Swiss cheese slices, each cut into 3 strips
4 (1-oz.) deli ham or leftover Honey-Glazed Ham slices, halved lengthwise
1/4 cup all-purpose flour
1 large egg, beaten
1 1/2 cups panko breadcrumbs
Canola oil, for frying
Herby Dijonnaise (recipe follows)

Directions

Flatten chicken:

Preheat oven to 350°F. Place an oven-safe wire rack inside a rimmed baking sheet, and set aside. Place chicken between 2 pieces of parchment paper; use a rolling pin to flatten to about 1/4-inch thickness.

Make chicken bundles:

Place chicken breasts, smooth sides down, on a plate. Sprinkle evenly with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place 3 Swiss cheese strips crosswise in the center of each chicken breast; place ham slices on top of cheese.

Fold each chicken breast in thirds, like an envelope, over ham and cheese to seal; secure with wooden picks.

Coat chicken in bradcrumbs:

Place flour, egg, and panko in 3 separate wide, shallow bowls. Stir remaining 1 teaspoon salt and 1/4 teaspoon pepper into panko. Working with 1 chicken breast at a time, dredge in flour, and shake off excess. Dip in egg, letting excess drip off. Dredge in panko to coat, pressing to adhere. Place on prepared wire rack.

Cook chicken:

Pour oil to a depth of 1/4 inch in a large skillet, and heat over medium. Working in 2 batches, place breaded chicken in hot oil; fry until golden brown, 2 to 4 minutes per side. Return chicken to prepared rack.

Bake chicken:

Bake in preheated oven until chicken is cooked through, 5 to 7 minutes. Remove from oven; lightly sprinkle with additional salt. Remove and discard wooden picks. Serve chicken with Herby Dijonnaise.

FAQs:

Can I use different types of cheese and ham?

In fact, you have the ability to manipulate the filling in order to make it conform to your individual preferences. You get the opportunity to sample a variety of cheeses, including Gruyère and mozzarella, as well as a selection of hams and even turkey in a variety of flavors. There is also the possibility of experimenting with various varieties of cheese. In addition to the conventional components, which consist of Swiss cheese and ham, you have the option of experimenting with other potential combinations.

Can I make Chicken Cordon Bleu ahead of time?

In response to your inquiry, the answer is yes. It is possible to prepare the chicken breasts in advance and then store them in the refrigerator, covered, for up to a day before you cook them. After you have finished preparing your leftovers, you may preserve them in the refrigerator for up to three to four days if you place them in a container that is airtight and store them there. If you do this, you will be able to extend their shelf life for a longer period of time.

What can I serve with Chicken Cordon Bleu?

When it comes to complementing Chicken Cordon Bleu, there is a wide range of side dishes that are perfect for the occasion. The following are some examples of the types of side dishes that fall under this category: mashed potatoes, vegetables that have been steamed, rice pilaf, and spinach salad.

Can I freeze Chicken Cordon Bleu?

You are able to freeze chicken cordon bleu that has not been baked previously. You have the ability to carry out this activity. It is recommended that the chicken breasts that have been constructed be wrapped in plastic wrap and aluminum foil in order to ensure that they are as tightly packed as possible. After that, they should be placed in a bag or container that is designed specifically for freezing, and then they should be frozen. When you are ready to bake them in accordance with the instructions that are provided in the recipe, it is strongly suggested that you let them defrost in the refrigerator for an entire night.

How do I know when the chicken is cooked through?

After the chicken has been cooked all the way through, the temperature on the inside of the bird should reach 165 degrees Fahrenheit (74 degrees Celsius). When you want to be completely confident that the chicken is no longer pink and that the juices flow clear, you should cut into the thickest portion of the chicken. You also have the option of cutting into the largest section of the chicken.