The Best Chicken Cordon Bleu Recipe
By nifty@50
The Poultry Dish Worthy Of The Blue Ribbon
Chicken Cordon Bleu is a poultry dish with origins in the United States, that was inspired by France. The name Cordon Bleu is French for Blue Ribbon. The dish most likely to have influenced the creation of Chicken Cordon Bleu is the Swiss dish Veal Cordon Bleu, which is ham & Cheese rolled in veal breaded and fried or baked.
Why this Recipe beats the rest.The basic ingredients in Chicken Cordon Bleu are chicken breast, ham or prosciutto and cheese, either Swiss or Gruyere. There are two elements that make this recipe better than the rest. First the chicken is dipped in flour before being dipped in the egg mixture which helps the egg retain more of the breading. Second, although there are many possible breading options such as Panko Asian Bread Crumbs, Italian Bread Crumbs or even crushed Corn Flakes, this recipe uses crushed French's Fried Onions, which gives you unique and tasty advantage over the rest.
Ingredients
4-Boneless chicken breast
8-Slices of Swisscheese
8-Slices of ham
1/4-All purpose four
2-Cups of French's Fried Onions chrushed
2-Tablespoons melted salted butter
1/2-Teaspoon salt
1/2-Teaspoon ground pepper
1/2-Teaspoon garlic salt
Directions
Set each chicken breast on it's side and butterfly cut each to half it's original thickness. Next, cover in plastic wrap or wax paper and with a wooden mallet or heavy skillet pound each breast until it is 1/4 inch thick. Lightly salt & pepper each piece of breast front and back. Place 2 slices of ham followed by 2 pieces of Swiss cheese on each breast. Then, tightly roll each breast securing the seam with tooth picks or skewers ( skewers are much easier to find and remove after baked). Place 1/4 flour in a tray with 1/2 teaspoon of salt, pepper and garlic salt mixed in. Roll all four breasts in flour mixture until well coated. In tray with two eggs well beaten and lightly seasoned with salt & pepper, roll each breast and then roll in a tray with 2 cups of crushed French's Fried onions mixed with two tablespoons of melted butter. Roll each breast until well coated. Place on a edged baking tray that has been sprayed with butter spray, with the seam of the Chicken Cordon Bleu down. Place in a preheated oven at 350 degrees for about twenty to twenty five minutes or well browned.
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Comments
Very nicely done, love the photos and the tips... thanks.
The selection of ham,I'd think,is important;as I'd not want it too salty or to balance it with other seasonings.As always,a mouth watering presentation Nifty@50.:)
Thanks cknoettg for your post! I too like to challenge myself with new culinary recipes. You should try this recipe, it is one that is sure to impress your dinning guests!
Thanks medor, for your kind words & post! Your words of encouragement are greatly appreciated!
You make a great point Mentalist acer! I opted to use ham (boar's Head), instead of prosciutto, because it is less salty. For special occasions, try Gruyere cheese instead of Swiss. It is quite a bit more expensive, but worth the expense! Thanks for the kind words & post!
My goodness! What a gourmet you are!! Can't wait to try.
Thanks Truckstop Sally, for your post & kind words! Enjoy in good health!
This is one of my favourite dishes and yet I have never attempted to make it myself. This gives me the inspiration to try. Thanks so much. Bookmarked, of course!
Love and peace
Tony
This is one dish I have never attempted, I shouldn't have read this on an empty stomach! I think I will attempt it, thanks for the pics and great info.
It's really not that difficult to make, and you get to take your aggressions out on the poultry. LOL! Thanks tonymac04 for your post & kind words!
Thanks phillip goodson, for your compliments & post! Give it a try! Chicken, ham and cheese, what could possibly go wrong!LOL!
I love how you use the skillet on the chicken! I'm going to have to start doing that. It looks so much easier and quicker than using a mallet. Recipes looks really good too.
Thanks AlmostLola for your post & kind words! With all the really good non-stick pans around, I don't often find need for a cast iron skillet, but for this job it works really well!
I love your presentation. It's really increase my appetite after reading all information about this recipes. I love chicken very much. You make it better by share this. As usual, I'll show this to my mom. I also love the video. Well done, my friend. Rated up. Take care!
Prasetio,
Thanks prasetio30, for your kind words & post! I hope that your Mom makes this for you. The fried onion crust really smells great when it comes out of the oven.
I think this would really be a hit at my house and will try this recipe. The onions would definitely add a unique and delicious twist. Thank you for sharing!
Thanks dearabbysmom, for your kind words & post! The fried onion crust adds a unique taste that is delicious, yet not at all over powering!
I love your idea of using the cast iron skillet for a pounding mallet. Lots less work and more uniform results. Thanks for the tips. The recipe sounds delicious.
Not only does it do a quick job, but you get to work out your daily frustrations as well LOL! Thanks PegCole17, for the kind words & post!
A great feast that anyone can make with your easy to follow instructions. Who could ask for more?
Thank you KoraleeP, for your kind words & post! I've found that Chicken Cordon Bleu is a favorite at many formal functions, where beef or pork may not be appropriate!
cknoettg 14 months ago
I like challenging cooking assignments, but had for some reason never considered how chicken cordon bleu was made. I really appreciate you writing this article!