June 20, 2019 / Leave a Comment
Chicken Cordon Bleu, contrary to common belief, is an American dish – and a relatively new one, at that. While the American Chicken Cordon Bleu first sprang up on menus in the 1960s in the United States, it is in fact heavily influenced by a type of dish in Europe called a roulade, which is essentially a food formed by rolling a type of meat – often chicken, ham or fish – and filling the inside with a varied mixture of cheese, herbs, and spices.
Popular in Italy, Germany, France, and Switzerland, the roulade is evident in many national dishes. However, you won’t find Chicken Cordon Bleu in the annals of cooking in any of those countries. It is most similar to Veal Cordon Bleu, a dish made largely in Austria and Germany.
This trendy and popular dish is such for a reason – who doesn’t like chicken, ham, cheese, and breading? Exactly. Additionally, it really isn’t very tricky to make.
The straight-forward recipe we have for you below is attainable by any home chef, and the results are sumptuous. Chicken Cordon Bleu is a great dish for home dinners, a fairly-easy family meal that won’t break the bank, or even a trendy party dish – once you take the finished product and slice into “discs” that can serve essentially as finger food for guests!
While there are many takes and variations, this is a very traditional Cordon Bleu recipe. We hope you enjoy it as much as we have!
Chicken Cordon Bleu
- 1 fat chicken “supreme” boneless, skinless half chicken breast
- ½ cup breadcrumbs - I like Japanese panko breadcrumbs for breading
- 1 egg
- 1 tablespoon Dijon mustard
- ½ cup flour for breading
- 2 slices deli ham per serving
- ½ cup shredded Gruyère cheese per serving
- Preheat oven to 450° F.
- Create a pocket incision in the thickest part of each chicken breast: Insert a pairing knife and make an incision about 2 inches long.
- Gently push the blade in and sweep it through the whole breast so that it cuts a pocket about ¼” in from the outside of the flesh all the way around the edges. The smaller you can make the incision, but the bigger the interior cavity you can create the better.
- Set aside.
- Make two ham-and-cheese bundles by tightly rolling up ¼ cup cheese in a ham slice.
- Cut the ends of each roll-up to size so they match the size of the breast, then shove them as deep into the pocket that you created in the chicken (don’t worry about trying to keep the rolls pretty!).
- Press the pocket closed – mold the flesh together well. Season the stuffed breast with salt and pepper, then place on a plate, cover tightly with cling-wrap and refrigerate 20 minutes (this allows the flesh to bind together so it’s held intact while baking).
- Beat the eggs and mustard together in a bowl. Spread the flour on one plate, the egg-wash on a second and the breadcrumbs on a third.
- Coat each chicken breast in the flour, patting off any excess, then dip in the egg-wash and coat thoroughly, then coat well with the breadcrumbs.
- Place on a foil-lined baking sheet and bake on the very bottom oven rack at 450° for 10 minutes.
- After that first 10 minutes, move the baking sheet to the center rack, lower the temperature down to 400° and bake for an additional 20 minutes.
- After the final 20 minutes, check to see that the breast meat in the thickest part of each supreme is 160° with a meat thermometer. Let the chicken rest 5 minutes under a loose, foil tent before serving.