Chicken Cordon Bleu

Chicken Cordon BleuFrom time to time I bring out a recipe that is not commonly thought of, and this past week was one of those times. The dish this past week was chicken cordon bleu; chicken stuffed with ham and swiss cheese, truly delicious. The recipe itself is really easy to make, a bit messy, but easy to make.

Ingredients:

  • 3 large skinless chicken breasts
  • Salt
  • Pepper
  • 6 slices of thinly sliced deli ham of your preference (virginia, honey, baked)
  • 12 slices of Swiss cheese
  • 1/4 cup of flour, seasoned with salt and pepper
  • 1 cup of panko bread crumbs
  • 2 eggs, beaten
  • 2 tsp water
  • 1 tbs thyme
  • 1 tbs of olive oil

Chicken Cordon BleuFirst start by preheating your oven to 375 degrees. Now get your chicken ready. Start by laying down some plastic wrap, then place your chicken breast, then another piece of plastic wrap. You do this to prevent chicken juices from flying around your kitchen. 🙂
With your meat mallet, using the flat side, pound out each breast until about 1/4 thick. Now be careful not to tear the chicken as it can easily be accomplished. The breast will probably double in size. Continue this process for each breast.

Remove each breast from the plastic wrap and season with salt and pepper. Lay two pieces of cheese on the breast, two pieces of ham on top of the cheese, then two more pieces of cheese. Roll up each breast into a roll, or log if you will, folding in whatever you can with the chicken to form somewhat of a seal.

Now you need three bowls, one for the beaten egg with water, one for the flour, and one for the panko bread crumbs seasoned with the thyme. Add some olive oil to the panko, and mix well.

Chicken Cordon BleuTake your flour and thoroughly dust each breast, then put in the egg mixture (this is where it gets messy), then carefully roll in the breadcrumbs and place in your baking dish. Repeat this process with each breast.

Bake in the oven for roughly 25-30 minutes. The outer coating should be golden brown. Remove from the oven, and let cool for a few minutes. Cut into large slices and serve with garlic mashed potatoes. Trust me, this one is worth it.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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