Here is a classic French dish that’s perfect for a special occasion or a fancy dinner party. This recipe features tender chicken breasts stuffed with ham and Gruyere cheese, then breaded and baked to crispy perfection. I have updated this recipe by adding a savory butter mixture. It’s important to use high-quality ingredients and follow a few key tips, such as pounding the chicken to an even thickness and sealing the filling inside it. With a little practice and attention to detail, you can master this elegant dish. Serve over wild rice or with truffle mashed potatoes.
Tips On How To Get Evenly Browned Breading
Use a heavy skillet. Cast iron works well
1. Leave your chicken out for one hour to come to room temperature. This is key to having your meat brown evenly. See USDA guidelines on meat safety.
That is why it is essential to never leave raw meat out for more than two hours. This time frame is even shorter if you’re in a hot, humid climate.
2. Heat your pan properly: heat your pan slowly on medium heat. Add oil and wait until it is hot. To test if your oil is hot enough, sprinkle a few breadcrumbs into pan, if bubbles form your ready to crisp the meat.
3. Be sure to completely enclose the cheese and ham stuffing. if it’s not enclosed properly, the cheese will melt and fall out of the chicken roll and burn.
Chicken Cordon Bleu
Equipment
- 1 meat mallet
- plastic wrap
- 3 shallow bowls or plates
- 1 kitchen tongs
- 1 heavy 12" sauté pan
- 1 pastry brush
- 1 rimmed baking sheet
- 1 baking rack
Ingredients
- 4 chicken breast (boneless /skinless)
- 4 thin slice of ham
- 4 slice gruyere cheese
Preparing Savory Butter
- ¼ cup unsalted butter (room temperature)
- 2 cloves garlic,minced
- 1 tbsp fresh parsley,chopped
Preparing Breading Station
- 1 cup all-purpose flour
- 1 teas kosher salt.
- 3 large eggs,beaten
- 2 cups bread crumbs
Crisping Breaded Chcken
- ¼ cup – Vegetable oil (for crisping)
Instructions
- Preheat oven to 400°F (200°C). Grease a baking sheet and set aside.
- Place each chicken breast between two sheets of plastic wrap and pound with a rolling pin until about 1/4-inch thick.
- Saute garlic in butter until aromatic. Do not let garlic brown.
- 4.Turn off the heat. Add parsley, salt and pepper to taste.
- Brush each chicken breast with butter mixture. Top with a slice of ham and gruyere.
- Fold the sides of the chicken over the butter mixture, ham and gruyere and roll up the chicken to completely enclose. Secure each chicken roll with toothpicks.
- Mix salt into cup of flour. Place flour, beaten eggs, and breadcrumbs in three separate shallow dishes.
- Dredge each chicken roll in flour, then dip in beaten eggs, and coat in breadcrumbs.
- Heat vegetable oil in a large skillet over medium-high heat. When oil is heated, fry each chicken roll for about 3-4 minutes on each side or until golden brown.
- . Transfer chicken rolls to the prepared baking sheet and bake for 20-25 minutes or until the chicken is cooked through and no longer pink in the center. Temperature should be just under 165 degrees. Place chicken on baking rack to rest for ten minutes. During resting time the chicken will keep cooking to reach 165 degrees. for doneness.
- Remove toothpicks from chicken rolls before serving. Enjoy!
