Ultimately very tasty and pretty quick to make. together well and look nice. total), thin slices ham or prosciutto (about 4 oz. First, I brushed the chicken with egg and rolled in breadcrumbs instead of flour. Working one at a time, place chicken between sheets of parchment paper and pound with a mallet or rolling pin until about ¼" thick. No big deal. Restaurant recommendations you trust. I would definitely try it again. I use the "smokiest" ham I can buy and spread a little dijon inside the breasts before rolling (the
Getting the chicken to stay together and not let the ham/cheese slip out of the sides is the hardest part. Second, I fried the chicken in butter for about 10 minutes until it was nicely browned, then I put it in the oven at 350 for another 20 minutes. They hold
taste was good though, Congrats! I will definately be making this again and again. (And the string never gets lost.). Recipes you want to make. Going forward, I will slice this into 1 inch rounds (much prettier, too) as pictured in photo number 26. This classic dish features chicken breasts stuffed with thin slices of ham and cheese that are then coated in breadcrumbs and pan-fried. Add comma separated list of ingredients to exclude from recipe. of butter on all sides and stuck the pan in a 350 degree oven for 20 mins. February 3, 2020. This Chicken Cordon Bleu recipe is a fancy but simple meal that anyone can make. Instead of simmering the chicken in the sauce, I whisked the cream,wine, bouillon and cornstarch in a bowl, then simmered it for about 10 min. My fiancee` said this was the best dish I ever made, and he's more of a beef man. Second, I fried the chicken in butter for about 10 minutes until it was nicely browned, then I put it in the oven at 350 for another 20 minutes. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear. Spread flour on a plate. 6 skinless, boneless chicken breast halves. © 2020 Condé Nast. Mixed the cornstarch and heavy cream in a separate bowl and added to the wine mixture, stirred with a wisk until it came to a boil and thickened. Bake chicken until an instant-read thermometer inserted into the thickest part registers 165°, about 5 minutes. Doubled the sauce so we could have some with our steamed aparagus. FANTASTIC chicken recipe!!!!! It was wonderful !!! 'Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! After making this again recently, I learned that even a small chicken breast, after pounded and filled, is too large a portion. I also tie the breasts both ways with orange kite string in small bows. Fold breast in half over ham and cheese and press edges together to firmly seal. They hold
This is one of my favorite meals, and it's amazingly easy! I made a few changes to this recipe. Info. total), cup finely chopped parsley (from about ¼ bunch), Tbsp. Prepared the wine, butter and bullion in a saucepan. Pan fried in 3 tbs. This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Your daily values may be higher or lower depending on your calorie needs. I've tried it with many different wines, and i liked it best with Sauvignon Blanc. I scaled this recipe to 24 for a holiday dinner. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 … I couldn’t get the chicken to fold together on the edges so the cheese came out. I use the "smokiest" ham I can buy and spread a little dijon inside the breasts before rolling (the
Ad Choices, skinless, boneless chicken breasts (about 1½ lb. Cooking advice that works. First, I brushed the chicken with egg and rolled in breadcrumbs instead of flour. Last, when I blend the cream at the last stage, I like to add about 1/4 cup fresh chopped basil to the mix -- serve with chopped fresh basil on top, too - or substitute whatever herb you like (fresh is best, but only add it last). To revisit this article, select My Account, then View saved stories. I just tripled the wine and boullion after i took the chicken out and let it cook off a little, then added triple the whipping cream and triple the cornstarch, plus a little paprika for color. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Third, if you want to eliminate wine, just use 1/2 cup chicken broth (from a can, if needed) -- or just use salted water. See my photo's - Yummy !!! Tie the excess plastic. Then, reduce fat a little by using half butter and half olive oil when you brown (3 tbsp. Not to beat a dead horse, but this dish was fantastic. You will also want to double the sauce - because it is soooo good - Thank you for sharing your recipe, This is an excellent recipe, but I still prefer the look and texture of finishing it in a 350' oven. 584 calories; protein 41.6g 83% DV; carbohydrates 7.7g 3% DV; fat 40.9g 63% DV; cholesterol 195.3mg 65% DV; sodium 655.3mg 26% DV. Amount is based on available nutrient data. Cook chicken, turning occasionally, until browned on all sides, 2–3 minutes per side. First, pound the breasts to half-inch thickness at least (this will let you reduce the 30 min cook time to about 15, max). I love to serve chicken cordon bleu with these easy French Green Beans, or Mashed Potatoes and Roasted Vegetables! Season chicken all over with salt and pepper. Percent Daily Values are based on a 2,000 calorie diet. The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). Two blue ribbon tastes in wedded bliss -- Chicken Cordon Bleu II! Perhaps I needed practice on using the mallet. pepper in a shallow bowl. neutral oil (such as grapeseed or vegetable). I did however use deli sliced ham and wrapped the cheese up in it so it would not melt out during cooking. Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work. salt, and ½ tsp. Prepared the wine, butter and bullion in a saucepan. Place a rack in middle of oven; preheat to 375°. All rights reserved. Served with steamed veggies and noodles and a side salad. alone, and spooned it over the chicken. I also tie the breasts both ways with orange kite string in small bows. Although it had cheese all over the sides, it tasted great. This will be on the table the next time my in-laws and other dignitaries come to town. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Place a cheese and ham slice on each breast within 1/2 inch of the edges. The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). Served with broccoli & rice pilaf. To revisit this article, visit My Profile, then View saved stories. Simpler take on a traditional cordon bleu. This wine sauce is out of this world! Thank you! Classic Chicken Cordon Bleu baked in the oven and topped with a delicious sauce with a trick for wrapping them perfectly, without toothpicks! This is wonderful, Behr! I made a few changes to this recipe. You saved Chicken Cordon Bleu II to your. It turned out fantastic. A delicious French classic, chicken cordon bleu is made of chicken breasts stuffed with ham and Swiss cheese. Remove the toothpicks, and transfer the breasts to a warm platter. My 6 adult guests could only eat half of theirs. Pan fried in 3 tbs. Oil will keep the butter from burning, too. Chicken Cordon Bleu 56233 INGREDIENTS: BONELESS, SKINLESS CHICKEN BREAST WITH RIB MEAT (CONTAINING UP TO 8% SOLUTION OF WATER, SUGAR, SALT, DRIED CHICKEN BROTH, DRIED GARLIC, DRIED ONION, MODIFIED POTATO STARCH, FLAVORING, VINEGAR WITH NATURAL FLAVOR, SODIUM PHOSPHATES), PASTEURIZ Sprinkle both sides of chicken with salt, oregano, and pepper. "classical" recipe). Sliced the cooked chicken into 1 inch rounds and topped with sauce and fresh parsley. Bon Appetite! together well and look nice. Bobby's Grilled Chicken Cordon Bleu Bobby reinterprets the classic chicken cordon bleu by grilling chicken breasts before topping them with cheese and prosciutto. 4 kids ranging in age from 13 to 7, my wife and I ate the whole thing. Pound chicken breasts if they are too thick. alone, and spooned it over the chicken. Most people won't think twice about serving basic cornbread when is on the table. I normally don’t make anything other than asian food, but this was pretty good. Serving it over rice and asparagus makes for a deliciously unified and well-rounded meal. Chicken Cordon Bleu sauce really completes this dish. Transfer to a plate. Used cooking string rather than toothpicks. This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon.