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Chicken Cordon Bleu Recipe – Fun to Make, Even More Fun to Eat!
This is a classic dish that is often thought of as being very gourmet, which is both delicious and fun. It is a very popular dish to serve at dinner parties or other special occasions because it looks very impressive. While it may seem daunting to make, this dish is actually quite straightforward. With a few simple steps, you will have a beautiful and delicious Chicken Cordon Bleu that is fun to make and even more fun to eat. You can even make a Delicious Pork Codron Bleu if you want to try the “other” white meat!
So jump right in, your friends and family are going to love it!
Chicken Cordon Bleu Recipe
This Chicken Cordon Bleu recipe is a classic dish that is always a hit. This delicious and unique dish is made with chicken, ham, and cheese stuffed inside a breaded and fried chicken breast. The result is a delicious, cheesy, and crispy chicken dish that is sure to please everyone at the table. While the dish may seem complicated, it is actually quite easy to make. With a little planning and some simple ingredients, you can have this classic dish on the table in no time. So what are you waiting for?!
Recipe Video
Recipe Ingredients
For the Chicken:
- 2 @ 6 to 8 ounces Chicken Breast - boneless and skinless
- 4 slices Black Forest Ham or Prosciutto – sliced very thin
- 2 t 3 ounces Brie or Swiss Cheese, cut into thin slices
- 2 cups of Flour for dredging
- 3 large Eggs – slightly beaten
- 2 cups Cracker Crumbs
- ¼ cup Extra Virgin Olive Oil
For the Sauce:
- 2 tablespoons Sweet Butter
- About 2 tablespoons Shallots - cut into very small dice
- 2 separate tablespoons Green Peppercorn
- 1 teaspoon Tarragon chopped
- ¼ cup Madeira or Port Wine, optional, add beef stock to replace
- 1 cup Beef Stock
- 1 teaspoon Black Pepper - freshly cracked
- ¼ cup Cognac
- 3 tablespoons approx. Heavy Whipping Cream
- Salt and Pepper to taste
- 2 more tablespoons Butter to add at the end
Recipe Instructions
Preheat Oven to 375ºF / 190ºC
For the Chicken:
- With the tip of a boning knife, butterfly each breast like Chef demonstrate in the video.
- Pound it and stuff with ham and cheese and using a film warp into a nice roll like in the video and refrigerate for one hour to solidify.
- Dip each breast in flour, then eggs and finally in the panko mixture. AGAIN BE SURE TO REFRIGERATEeach breast at least an hour and let them firm up. It will be much easier to manipulate for breading.
- In a sauté pan, heat oil until 365 degrees. Add breasts and sauté on both sides until light golden brown. Place in oven and cook for additional 10 minutes. Remove and let rest for 5 minutes before serving.
- Meanwhile, make the Sauce.
For the Sauce:
- In a saucepan heat the butter when hot add shallots and sauté really well, until light golden brown. Add the 1 tablespoon green peppercorns, tarragon, and Madeira or Port wine. Add stock and black pepper and cook for 10-15 minutes.
- Strain through a fine sieve. Add more green peppercorn and cracked black pepper. Add cream and Cognac then reduce to the correct consistency.
- You may have to add a little corn starch diluted with water if necessary and add butter at the last minute just before serving.
You can find the items below used in making this dish at our online store!
Master Chef at ChefJeanPierre.com
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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