This spring my sweet Mellow Man asked me to learn how to make Chicken Cordon Bleu, as he really the kind of Chicken Cordon Bleu they served at one of our favorite French restaurants. I hadn’t ever made it before, but I thought I could learn. Well, after practicing for a while, I think I have found a great and fairly easy Chicken Cordon Bleu recipe. We’ve had it almost every week for a month, so I think that Mellow Man has gotten his fill. Thankfully, every time I made it, he told me that it was delicious! Here’s the Chicken Cordon Bleu recipe that we’ve been using. I modified it from a very popular one found at All Recipes (which is one of my favorite places to find recipes).
- 4 Boneless, Skinless Chicken Breasts, trimmed
- 4 (ish) slices of ham
- 2-4 pieces of swiss cheese, depending on your taste and the size
- 1/4 Cup Bread Crumbs
- 1 Tsp Paprika
- 1/3 Cup of Butter
- 1/4 Cup Dry Wine Wine (we use Pinot Grigio)
- 1/4 Cup Chicken Broth
- 1 Cup Heavy Cream
- 1 Tsp Corn Starch
I start by splitting the breast and then pounding the chicken t0 a quarter inch thickness. I try to open them more with the knife too, so that I get the most surface area as possible. Also, if you use your mallet to thin the chicken too much, your chicken will be destroyed. Now, most recipes call for “rolling” the Swiss cheese and ham into the chicken, but I found that it was hard to secure the ham and cheese inside the chicken this way. Here’s how I cheat– I roll the ham and cheese separately, and then place the roll in the chicken. It’s much easier for me!
Then using round toothpicks, NOT FLAT (they’ll break off), I pin the sides of the chicken until it’s into roll that is wrapped entirely around the cheese and ham. I mix the bread crumbs and paprika in a small bowl, and take all of the chicken “rolls” and coat them entirely in the bread crumbs and paprika mixture. While I’m doing this, I’m melting 1/3 of a cup of unsalted butter in a nonstick skillet that I have a lid for. Once the butter is melted, I put all of the chicken in skillet. I turn them over gently using a rubber skillet to insure that I don’t knock off the bread crumbs.
Once the chicken is fully browned, I pour in the chicken broth and white wine mixture and bring it to a boil. Once it is boiling, I turn the temp down to medium low, and cover the skillet and allow it to simmer for 20 to 30 minutes.
While the chicken is simmering in the skillet, I mix together the heavy cream and cornstarch. After the chicken is cooked, I place all of the chicken pieces on a cookie sheet, and let them cook in the oven at 275 degrees for 15 minutes. This is to crisp the outside of the chicken while I make the sauce. (I cooked this chicken in the oven on the same sheet that I warmed the bread on!) The chicken should be completely cooked already. Inside the skillet is a nice mixture of broth, chicken drippings, Swiss cheese that leaked out, butter and wine. I slowly pour in the cream and corn starch. Using a roue whisk, I continually mix the sauce as I raise the temperature. Keep mixing it slowly, and with the help of the corn starch the sauce will thicken. I then pour a bit of the sauce over the Chicken Cordon Bleu and the asparagus that I serve with it! Yum!