Chicken Cordon Bleu

posted in: Recipes | 0

Chicken cordon bleu is one of the first recipes where I really impressed myself. It's a meal that’s in our rotation now, and something I enjoy makings with the kids. It does take some prep, but after you make it the first time, it'll be a breeze to recreate.

Ingredients:

1 Cup diced ham
4 chicken breasts
4 slices Swiss cheese

Breading Stations
1 egg
3/4 cup bread crumb
1/2 cup milk
3/4 cup flour

Gravy
1 can cream of chicken soup
1/2 cup milk
1/4 T onion powder
1/4 T garlic salt
1/8 T pepper

Instructions:

  • Preheat oven to 350 degrees.
  • Butterfly the chicken almost all the way through, leaving a portion connected.
  • Cover with Saran Wrap and pound to thin out the meat.  We're trying to get a wide surface area, ideally a 6 inch by 8 inch rectangle, something that you can easily roll the rest of the ingredients in.
  • Remove Saran Wrap and add 1 slice of Swiss cheese and 1 small scoop of ham to the center of the chicken.
  • Starting at one end, roll the chicken into a log. You want to make sure that when you finish the log, there’s no ham or cheese showing. Insert 2 to 4 toothpicks into the chicken roll to make sure it stays together.

Note: If the chicken tears, or the ham/cheese is visible, it’s not the end of the world, that can be saved with the breading.

  • Setup your dipping stations. Add flour to bowl 1, then the milk and eggs to bowl 1 and the bread crumbs to bowl 3.
  • Dip the chicken into flour mix, then to the egg mix and then the bread crumbs, and since we’re double breading it, back into the egg mixture and then back into the bread crumbs.
  • To fry, add oil and butter to the bottom of a pan, and heat over medium high.
  • Place the chicken into the oil and brown on 3 sides, about 4 minutes each side. You want a golden brown crust here.
  • Remove chicken to a baking sheet and put into the oven for an additional 20 minutes, until the chicken is cooked all the way through.
  • While the chicken is in the oven, make the gravy. Pour can of cream of chicken soup into a pot with ½ cup of milk and heat through. Add the seasoning.
  • To Serve, remove the toothpicks, and spoon some of the sauce over the chicken. I like mine with egg noodles on the side!

 

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