Chicken Cordon Bleu is a classic dish that has its roots in French cuisine. Its name, “Cordon Bleu,” translates to “Blue Ribbon” in French, indicating its association with excellence and culinary distinction. The exact origin of Chicken Cordon Bleu is a matter of debate, but it is believed to have been inspired by the traditional Swiss dish called “Cordon Bleu,” which consists of breaded and fried meat filled with cheese. Over time, the recipe evolved to include chicken breasts stuffed with ham and cheese, then breaded and baked or fried to perfection.
Flavor Profile: Chicken Cordon Bleu offers a delightful combination of flavors and textures. The chicken breasts are tender and juicy, complemented by the savory, smoky notes of the ham. The cheese, often Swiss or Gruyère, adds a creamy and slightly nutty taste. The breading provides a satisfying crunch and helps seal in the flavors, creating a harmonious blend.
Serving Suggestions: Chicken Cordon Bleu is typically served as a main course. It pairs well with a variety of side dishes, such as roasted potatoes, steamed vegetables, or a fresh green salad. The dish can be served with or without a sauce, depending on personal preference. A classic option is to drizzle a creamy cheese sauce or a velvety Mornay sauce over the chicken. Alternatively, serving it with a side of tangy Dijon mustard can provide a delightful contrast to the richness of the dish. With its elegant presentation and flavorful components, Chicken Cordon Bleu is often featured on special occasion menus and is sure to impress your guests with its culinary finesse.
Cordon Bleu Chicken
Ingredients
- – 4 boneless skinless chicken breasts
- – 4 slices Swiss cheese
- – 4 slices ham
- – 1/2 cup all-purpose flour
- – 1/2 teaspoon salt
- – 1/4 teaspoon black pepper
- – 2 eggs beaten
- – 1 cup breadcrumbs
- – 2 tablespoons vegetable oil
For the sauce:
- – 2 tablespoons unsalted butter
- – 2 tablespoons all-purpose flour
- – 1 cup milk
- – 1/2 cup shredded Swiss cheese
- – 1/2 teaspoon Dijon mustard
- – Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Place each chicken breast between two sheets of plastic wrap and pound them gently with a meat mallet or rolling pin to an even thickness of about 1/4 inch.
- Remove the plastic wrap and season each chicken breast with salt and pepper.
- Place a slice of Swiss cheese and a slice of ham on top of each chicken breast.
- Roll up each chicken breast tightly, tucking in the sides as you go. Secure with toothpicks if needed.
- In three separate shallow bowls, place the flour mixed with salt and pepper, beaten eggs, and breadcrumbs.
- Dip each chicken breast into the flour mixture, then into the beaten eggs, and finally into the breadcrumbs, pressing lightly to adhere the breadcrumbs.
- Heat the vegetable oil in a large oven-safe skillet over medium heat. Add the breaded chicken breasts and cook until golden brown on all sides, about 4-5 minutes per side.
- Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- While the chicken is baking, prepare the sauce. In a small saucepan, melt the butter over medium heat. Add the flour and cook for about 1 minute, stirring constantly.
- Gradually whisk in the milk and continue to cook until the sauce thickens, about 3-4 minutes.
- Remove the saucepan from heat and stir in the shredded Swiss cheese until melted. Add Dijon mustard, salt, and pepper to taste.
- Remove the toothpicks from the cooked chicken breasts and serve them with the cheese sauce drizzled over the top.
