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?!
2@ 6 to 8 ounces Chicken Breast - boneless and skinless
4slicesBlack Forest Ham or Prosciutto – sliced very thin
2t3 ounces Brie or Swiss Cheese, cut into thin slices
2cupsof Flour for dredging
3large Eggs – slightly beaten
2cupsCracker Crumbs
¼cupExtra Virgin Olive Oil
For the Sauce:
2tablespoonsSweet Butter
About 2 tablespoons Shallots - cut into very small dice
2separate tablespoons Green Peppercorn
1teaspoonTarragon chopped
¼cupMadeira or Port Wine, optional, add beef stock to replace
1cupBeef Stock
1teaspoonBlack Pepper - freshly cracked
¼cupCognac
3tablespoonsapprox. Heavy Whipping Cream
Salt and Pepper to taste
2more tablespoons Butter to add at the end
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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!