Chicken Cordon Bleu

In honor of Fat Tuesday I decided to make a French-inspired dish that doesn’t disappoint. Did you know that chicken cordon bleu is actually an American dish with a French name that means “blue ribbon”? Learn something new everyday! Well, don’t let this fancy-named, French-sounding, American chicken dish fool you, it’s super easy to make and super delicious to eat! To save on prep time we buy a club pack of chicken breasts then we flatten, trim and freeze them in individual zip lock bags. Laissez les bons temps rouler!

Chicken Cordon Bleu

  • 4 boneless, skinless chicken breasts, pounded to 1/2″ thickness
  • 4 slices swiss cheese
  • 4 slices ham
  • 1/2 cup flour
  • 1 teaspoon paprika
  • salt and pepper
  • 1 egg
  • 1/2 cup breadcrumbs
  • 2 tablespoons Parmesan cheese
  • 1 tablespoon oil
  • 1/2 cup dry white wine or white cooking wine
  • 1 teaspoon chicken bouillon
  • 1 tablespoon cornstarch
  • 1 cup light cream

Preheat oven to 350 degrees. Fold a slice of swiss in half and break into two pieces, place on chicken breast so cheese isn’t hanging off (you wouldn’t want all the cheesiness to melt out now, would you?). Place a slice of ham in the center of each chicken breast, again so it’s not hanging off. Starting at the smaller end of the chicken, begin to roll it up like you would roll sushi and then secure with a toothpick. In three separate bowls mix together [bowl one: flour, paprika and salt and pepper] [bowl two: egg, beaten] [bowl three: breadcrumbs and Parmesan cheese]. Dredge each piece of chicken in the flour mixture, then the egg, then the breadcrumb mixture. In a medium skillet over medium heat, add oil and breaded chicken seam side down. Fry for about 2 minutes on on all sides. You don’t want the chicken cooked all the way through. Remove chicken from skillet and place in a baking dish. Bake for 40 minutes or until chicken is cooked all the way through. Meanwhile, in the same skillet that the chicken was fried in, add wine and bouillon making sure to scrape up any leftover chicken bits. Bring to a simmer. In a separate bowl, blend cornstarch with cream and whisk slowly into the skillet. Cook until thickened. Drizzle over chicken before serving.

Advertisements

About Jessica9232

I love design, art, typography and photography, I'm also passionate about cooking and trying out new recipes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Popular Posts

Older Posts

Twitter

Error: Twitter did not respond. Please wait a few minutes and refresh this page.

Enter your email address to follow this blog and receive new posts by email.

Foodie Blogroll

Foodie Blogroll
%d bloggers like this: