An excellent Chicken Cordon Bleu for that very special dinner with that very special person. With these step by step photo instructions, you can make this classic recipe at home.
Editor’s Note: This recipe was originally published on January 13, 2010, which was only two weeks into the life of this blog. It is updated with clarification of instructions and photos.
A “cordon bleu” is a thin, usually pounded meat wrapped around a cheese filling. It is then usually fried. The French term “cordon bleu” is translated as “blue ribbon” and the dish first appeared in the 1940s.
I had previously done a chicken cordon bleu with a pounded out chicken breast. It did work but got overly complicated.
I’ve decided to do a “stuffed” method instead of whacking it with the meat pounder and rolling it. That is an option if you want or need to take out aggression. If you do the rolling method, use slices of cheese and ham. Dicing works better for stuffing.
My Rating
It is a nice upper 4 to lower 5. Not too complicated for home.
Pro Tips: Recipe Notes on Chicken Cordon Bleu
The Chicken
I suggest medium to larger size skinless boneless chicken breasts. You can use smaller (8 oz or less), but they are hard to find and hard to stuff without going through the side.
If you do the flattened out chicken breast, you should use slices of cheese and ham, but diced works better for this pocket method.
Making the hole for stuffing
I like to use a knife to make the slit in the chicken breast. Do it on the thicker side of the breast and 1 to 1 1/2 inches long and initially 1 inch deep. Then I like to use my finger to extend the pocket. You can use the knife, but it tends to go too far.
The Stuffing
While I use Swiss cheese and ham, you can vary the stuffing as you wish. I added a little onion, but it is not needed.
The Breading
I like to brown the bread crumbs a bit, but you don’t have to, but be sure the bread crumbs are cool before adding the cheese.
The breading in this and all recipes stick a lot better if the meat is very dry before the flour coat. Also, allowing the coating to set for 5 to 10 minutes before cooking will help it sit up and stick better.
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Preheat oven to 400 convection or 425 conventional. Heat a medium skillet over medium-high heat with 1 tablespoon olive oil. Add 1 cup of panko breadcrumbs and brown.
Mince one green onion (optional). Dice 2 oz. Swiss cheese and 2 oz. Ham together in 1/8-1/4 inch pieces. Toss together.
Prep the chicken breast. Pat dry with paper towels. Trim the fat. Lay a breast on a cutting board. Cut a slit about 1 1/2 inch long and deep into the thick side of the breast. Expand the pocket to extend into most of the breast. BE CAREFUL not to put a hole in your pocket.
Make a dredge line. I used breading pans from William-Sonoma. Mix 1/2 cup flour, 1 tsp onion salt, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp pepper. In a second pan/bowl, one egg and 1 tablespoon water and whip with a fork. In a third pan/bowl, place the browned breadcrumbs. Add 1/4 cup shredded parmesan cheese to the breadcrumbs.
Line the pan with aluminum foil. Spray the rack pan heavy with Pam. It won’t help the cooking but makes clean up better.
Assembly: Stuff the chicken breasts. You could use a toothpick to close the pocket, but I didn’t and had no leaking. Dry well. Dip in the flour mixture. Coat both sides and shake off the excess. Dip in the egg wash, shake off excess. Then the breadcrumbs. Place on a rack.
Place on center rack of the preheated oven. Cook until 165 internal temperature. About 40-45 minutes.
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Homemade Chicken Cordon Bleu
Ingredients
- 4 boneless skinless chicken breasts
- 2 oz ham - diced
- 2 oz Swiss cheese - diced
- 1 green onion - optional
- 1 cup bread crumbs - -panko or homemade
- 1/4 cup Parmesan cheese - shredded
- 1 egg
- 1/2 cup flour
- 1 teaspoon onion salt
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon olive oil
Instructions
- Preheat oven to 400 convection or 425 conventional. Heat a medium skillet over medium-high heat with 1 tablespoon olive oil. Add 1 cup of panko breadcrumbs and brown.
- Mince one green onion (optional). Dice 2 oz. Swiss cheese and 2 oz. Ham together in 1/8-1/4 inch pieces. Toss together.
- Prep the chicken breast. Pat dry with paper towels. Trim the fat. Lay a breast on a cutting board. Cut a slit about 1 1/2 inch long and deep into the thick side of the breast. Expand the pocket to extend into most of the breast by finger or knife. BE CAREFUL not to put a hole in your pocket.
- Make a dredge line with shallow pans or plates. Mix 1/2 cup flour, 1 tsp onion salt, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp pepper. In a second pan/bowl, one egg and 1 tablespoon water and whip with a fork. In a third pan/bowl ,place the browned breadcrumbs. Add 1/4 cup shredded parmesan cheese to the breadcrumbs.
- Line the pan with aluminum foil. Spray the rack pan heavy with Pam. It won't help the cooking but makes clean up better.
- Assembly: Stuff the chicken breasts. You could use a toothpick to close the pocket, but I didn't and had no leaking. Dry well. Dip in the flour mixture. Coat both sides and shake off the excess. Dip in the egg wash, shake off excess. Then the breadcrumbs. Place on a rack.
- Place on center rack of the preheated oven. Cook until 165 internal temperature. About 40-45 minutes.
Recipe Notes
Pro Tips:
- You can also flatten the chicken roll it if you want.
- I used three large breasts in the pictures, but I wrote this for 4.
- I like the touch of onion, but it is not traditional and omit if you want.
- The breading sticks better if you are sure to dry the breasts well, and after coating, let them sit for 5-10 minutes before cooking or freezing.
- Good refrigerated for 3 to 4 days. Should freeze well either before or after cooking.
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Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally Published January 13, 2010
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