Chicken Cordon Bleu is a classic and delicious dish loved by many. It features tender chicken breasts filled with savory ham and melted cheese, all coated in a crispy breadcrumb crust. Whether served as a weeknight dinner or for a special occasion, Chicken Cordon Bleu is always a hit!
This recipe involves simple techniques like pounding chicken breasts, layering with ham and cheese, and breading before baking or frying. With clear instructions and a little practice, you can easily recreate this classic dish in your own kitchen. Plus, it’s a versatile recipe that allows for customization based on your preferences. So, while it may require some time and attention to detail, the end result is definitely worth the effort!
Here are some cooking tips to ensure your Chicken Cordon Bleu turns out perfectly
- Even Thickness: Pound the chicken breasts to an even thickness using a meat mallet or rolling pin. This ensures uniform cooking and prevents unevenly cooked chicken.
- Secure with Toothpicks: Use toothpicks to secure the rolled chicken breasts. This prevents the filling from leaking out during cooking and helps maintain the shape of the rolls.
- Proper Coating Technique: When coating the chicken in flour, egg, and breadcrumbs, use one hand for the dry ingredients (flour and breadcrumbs) and the other hand for the wet ingredients (eggs). This prevents the coating from becoming too clumpy and ensures an even crust.
- Chill Before Baking: For a crispier coating, chill the breaded chicken rolls in the refrigerator for 20-30 minutes before baking. This helps the breading adhere better to the chicken and prevents it from falling off during cooking.
- Use a Meat Thermometer: To ensure the chicken is cooked through, use a meat thermometer to check the internal temperature. Chicken should reach an internal temperature of 165°F (75°C) when fully cooked.
- Rest Before Serving: Allow the cooked Chicken Cordon Bleu to rest for a few minutes before slicing and serving. This allows the juices to redistribute, resulting in juicier and more flavorful chicken.
- Sauce on the Side: If serving with a sauce, such as a creamy cheese sauce or Dijon mustard sauce, consider serving it on the side rather than pouring it over the chicken. This prevents the crispy coating from becoming soggy.
- Garnish for Flavor: Add a sprinkle of fresh herbs, such as parsley or chives, over the finished dish for a pop of color and added flavor.
By following these cooking tips, you’ll be well on your way to making delicious and perfectly cooked Chicken Cordon Bleu that will impress your family and friends, enjoy!
FAQ’s about Chicken Cordon Bleu
Can I use different types of cheese and ham?
Yes, you can customize the filling based on your preferences. While Swiss cheese and ham are traditional choices, feel free to experiment with other cheeses like Gruyère, mozzarella, or cheddar, and different types of deli meats.
How do I prevent the cheese from oozing out during baking?
To prevent the cheese from melting out of the chicken rolls, make sure to secure them tightly with toothpicks and chill them in the refrigerator before baking. This helps the cheese stay in place during cooking.
Can I bake Chicken Cordon Bleu instead of frying it?
While traditionally Chicken Cordon Bleu is breaded and fried, you can bake it for a lighter option. Place the breaded chicken rolls on a baking sheet lined with parchment paper and bake in a preheated oven until cooked through and golden brown.
What side dishes pair well with Chicken Cordon Bleu?
Chicken Cordon Bleu pairs well with a variety of side dishes such as mashed potatoes, roasted vegetables, steamed green beans, or a crisp garden salad.
Can I reheat leftovers?
Yes, you can reheat leftover Chicken Cordon Bleu in the oven or microwave until warmed through. However, be cautious not to overheat as it may cause the chicken to become dry.
Easy Chicken Cordon Bleu Recipe
Ingredients
- 4 boneless skinless chicken breasts
- 4 slices Swiss cheese
- 4 slices ham
- ½ cup all-purpose flour
- 2 eggs beaten
- 1 cup breadcrumbs
- Salt and pepper to taste
- Toothpicks
For the Sauce (Optional):
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 ½ cups milk
- ½ cup shredded Swiss cheese
- Salt and pepper to taste
Instructions
- Preheat the Oven:Preheat your oven to 375°F (190°C). Grease a baking dish or line it with parchment paper.
- Prepare the Chicken:Place each chicken breast between two sheets of plastic wrap. Pound them with a meat mallet or rolling pin until they are about 1/4 inch thick. Season both sides of the chicken breasts with salt and pepper.
- Assemble the Chicken:Lay a slice of ham on top of each chicken breast.Place a slice of Swiss cheese on top of the ham.Roll up each chicken breast tightly, starting from the short end. Secure the rolls with toothpicks to prevent them from unraveling.
- Coat the Chicken:Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.Dredge each chicken roll in the flour, shaking off any excess.Dip the floured chicken rolls into the beaten eggs, allowing any excess to drip off.Roll the chicken rolls in the breadcrumbs, pressing gently to adhere.
- Bake the Chicken:Place the coated chicken rolls in the prepared baking dish.Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the coating is golden brown and crispy.
- Make the Sauce (Optional):In a saucepan, melt the butter over medium heat.Stir in the flour to form a paste (roux). Cook for 1-2 minutes, stirring constantly.Gradually whisk in the milk until smooth. Cook, stirring constantly, until the sauce thickens and comes to a simmer.Remove from heat and stir in the shredded Swiss cheese until melted. Season with salt and pepper to taste.
- Serve:Remove the toothpicks from the chicken rolls before serving.Optionally, spoon the sauce over the chicken just before serving.
- Enjoy!Chicken Cordon Bleu is best served hot with your favorite side dishes, such as mashed potatoes, steamed vegetables, or a crisp green salad.
What to do if you don’t have Swiss cheese
Feel free to experiment with other cheeses like Gruyère, mozzarella, or cheddar 🙂