CHICKEN CORDON BLEU

Ingredients

  • 2 boneless chicken breasts
  • 8 slices Gruyere cheese
  • 6 slices deli ham or Proscuitto
  • AP flour for dredging
  • McCormick Paprika
  • 2 eggs
  • 2 TBLS heavy whipping cream or whole milk
  • 1 C panko bread crumbs
  • 1/2 C seasoned bread crumbs
  • Kosher salt/Pepper
  • canola oil for frying
  • 1 TBLS butter
  • 1 TBLS flour
  • 3/4 C heavy whipping cream
  • 1 TBLS Dijon
  • 2 TBLS grated Parmesan cheese
  • few dashes ground nutmeg
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I cannot believe I waited this long to create a recipe for Chicken Cordon Bleu. Crispy outside…melty goodness inside…what more could you want? I have to admit though…I am not much of a fan for Swiss cheese…so I went for it’s gourmet counterpart…Gruyere…and it was FABULOUS!

Yes..there are definitely a few more steps to this recipe than my usual…but it is relatively easy…make a few extra…leftovers are a blessing! Plan on one piece of chicken per person.

Cut each chicken breast in half, but leave it attached at one side. Lay each split breast between sheets of parchment paper and pound thin. Season both sides with kosher salt and pepper.

Top one side of the inside of each chicken breasts with the deli ham and Gruyere 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…I used about 6 for each breast.

Heat oven to 350 degrees. Prepare a dredging station. Add enough flour in a bowl for both breasts…season with salt, pepper and a few dashes of paprika. In a separate bowl, whisk the eggs with the heavy cream. In the last bowl, mix well, both types of breadcrumbs.

Heat up canola oil in a frying or cast iron pan…you just want enough 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 and place on parchment lined baking sheet. Bake in oven for at least 20 to 25 minutes. I did turn my halfway through baking.

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 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!

Remove chicken from oven and allow to rest for a few minutes.

Be sure to remove all toothpicks. Serve and ENJOY! I paired mine with this amazing Broccoli Pasta.

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