cltnom Archives – Charlotte Fashion Plate

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.

two chicken breasts butterflied on parchment paper to use for chicken cordon bleu

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.

dredging station for chicken cordon bleu

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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I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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a pot of steamed mussels in white wine and garlic

This recipe for my Steamed Mussels with White Wine and Garlic may just be the easiest, quickest and tastiest dish out there! You can enjoy as an appetizer with crusty bread, or make as a meal and pour over top your favorite pasta. Either way, you are not going to believe the flavor you can create in just about fifteen minutes from start to finish!

It is not always necessary, but I do like to clean my mussels prior to steaming. Pick through the mussels and discard any that are open prior to cleaning. Place mussels in a bowl with a bit of cold water and a touch of flour for a few minutes. The mussels will ingest the flour and spit it out along with any sand and/or grit. Rinse thoroughly. For a complete “how-to,” check out my blog on How to Clean Clams.

HOW TO PREPARE STEAMED MUSSELS WITH WHITE WINE AND GARLIC

Melt the butter in a deep pan. Add in the garlic, shallots, red pepper flakes, kosher salt and black pepper. Allow the garlic and shallots to just infuse the butter and soften. This should take about three minutes. Do NOT brown or burn.

ingredients for steamed mussels with white wine and garlic

Pour in the white wine and clam juice. Turn up the heat enough to bring the mixture to a heavy simmer. Toss in the rinsed mussels and place lid.

Mussels will only take only a minute or so, to open and be fully cooked. Steaming too long may cause the mussels to become chewy. Check for any mussels that fail to open. Discard immediately. Stir in the fresh parsley, lemon zest and fresh lemon juice.