I cannot believe I waited this long to create a recipe for Chicken Cordon Bleu. Crispy outside with melty goodness inside. What more could you want? I have to admit though, am not much of a fan of Swiss cheese. So, I substituted with Gruyère cheese. In my opinion, the substitution only made this recipe better!
Yes, there are definitely a few more steps to this recipe than my usual. However, it is relatively easy. Make a few extra. Leftovers are a blessing and can be enjoyed for up to two days in the fridge. Plan on at least one piece of chicken per person. This recipe will yield two servings.
HOW TO PREPARE CHICKEN CORDON BLEU
PREPARING AND STUFFING THE CHICKEN
Cut each chicken breast in half. Be mindful not to cut all the way through. Leave the breast attached at one side. Lay each split breast between sheets of parchment paper and pound as thin as you can get without breaking the flesh. Season both sides with kosher salt and black pepper.
Top one side of the inside of each chicken breasts with the deli ham and Gruyère cheese.
Fold the other side of the chicken breast over and tuck in the ham and cheese. Secure tightly with long toothpicks (do not forget to remove before serving). Try to seal as much as the edges as you can with the toothpicks. You will need about six for each breast.
DREDGING AND FRYING THE CHICKEN
Heat oven to 350 degrees. Prepare a dredging station. Add enough flour in a bowl for both breasts. Season with kosher salt, black pepper and a few dashes of paprika. In a separate bowl, whisk the eggs with the heavy cream. In a third bowl, mix well, both types of breadcrumbs.
Heat up canola oil in a frying or cast iron pan. You just want enough oil in the pan to cover the chicken breast about halfway. Dredge each piece of chicken in the flour, then the egg, then coat with the breadcrumbs. Be sure that the entire piece is fully coated. This will help to secure the cheese/ham inside.
Place chicken in hot oil and brown on both sides.
Once browned, remove chicken and drain any excess grease. Salt. Place chicken on parchment lined baking sheet. Bake in oven for at least 20 to 25 minutes. I did turn my halfway through baking.
DIJON SAUCE FOR CHICKEN CORDON BLEU
While the chicken is baking, and close to being finished, prepare the dijon sauce. In a saucepan, melt a tablespoon of butter. Add a tablespoon of flour and cook for about a minute or so just to get rid of the raw flour taste. Whisk in the heavy whipping cream, Dijon mustard and nutmeg. Allow to thicken to a sauce-like consistency. If you notice that the sauce is a little too thick, add a touch more heavy cream. I kind of sucked at photographing the sauce on the finished chicken, but the taste was amazing! See photo below!
TO FINISH AND SERVE THE CHICKEN CORDON BLEU
Remove chicken from oven and allow to rest for a few minutes.
Be sure to remove all toothpicks. Plate the chicken. Top with the Dijon cream sauce, or on the side. Serve up this fabulous Chicken Cordon Bleu with a side of my Broccoli Pasta. ENJOY!!!
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[…] In the time it takes you to cook the pasta…this awesomeness is done! You can eat it alone or as a side dish with your favorite protein. I paired mine with a fabulous Chicken Cordon Bleu. […]