Classic Chicken Cordon Bleu Recipe
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5.0
63 reviews
Excellent
Classic Chicken Cordon Bleu Recipe
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You will love this delicious Chicken Cordon Bleu Recipe that is stuffed with ham and cheese that comes together in under 30 minutes.
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Ingredients
For the Chicken Cordon Bleu:
- ½ cup all-purpose flour
- ½ cup milk
- 1 large egg
- 1 cup breadcrumbs
- 2 large chicken breasts
- 4 slices of ham or prosciutto
- 6 slices of Swiss cheese or gruyere cut in half
- salt and pepper to taste
- oil for frying
For the Optional Sauce:
- 1 heaping tablespoon all-purpose flour
- 1 ½ cups chicken stock
- 1 tablespoon unsalted butter
- salt and pepper to taste
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Instructions
- Whisk together flour with salt and pepper in a shallow bowl.
- Next, whisk together an egg with milk, salt, and pepper in a separate shallow bowl.
- In another shallow bowl whisk together breadcrumbs with salt and pepper and set aside.
- Slice the chicken breasts in half widthwise.
- Pound the chicken breast out gently until it is has essentially doubled in size or is about a ¼ to 1/3” thick.
- Season the chicken with salt and pepper.
- Layer on a slice of ham and then 3 half slices of Swiss cheese.
- Fold in the sides slightly and then roll the chicken forward making sure the ingredients stay inside and are enclosed inside. Repeat until all the chicken is stuffed.
- Lightly coat the chicken roll in the flour and pat off any excess and then dredge in the egg wash on all sides.
- Coat completely in the breadcrumbs and repeat until all the chicken is coated.
- Fry the chicken cordon bleu minutes in about a ¼ cup of neutral flavored oil in a non-stick skillet over medium heat for 3 to 4 on all sides or until golden brown and cooked throughout when reading 165° F internally. See chef notes.
- Remove the chicken and discard all but 2 tablespoons of the frying oil.
- Whisk in the flour until combined and then pour in the chicken stock.
- Cook on high heat until thick and then finish with butter, salt, and pepper.
- Slice and serve with the simple pan gravy.
Notes
- Make-Ahead: This recipe is meant to be eaten as soon as it is finished cooking.
- How to Store: Cover the chicken cordon bleu and keep it in the refrigerator for up to 4 days. This will freeze covered for up to 3 months. Thaw it in the refrigerator for one day before reheating.
- How to Reheat: Place the desired number of chicken cordon bleu on a sheet tray lined with parchment paper and bake at 350° for 10 to 12 minutes or until warm throughout.
- You can use dark thigh meat and pound it out thin, although the finished product will certainly be smaller.
- If the ham happens to be larger, just simply trim it down until it is the size of the chicken.
- Other great cheeses would be comté or gruyere.
- Substitute ham with prosciutto for a more intense flavor.
- You may need to add more oil to the pan while frying to ensure it is being cooked on all sides.
- If the chicken begins to brown too quickly, turn the heat down to medium-low.
Nutrition Information
Show Details
Calories
553kcal
(28%)
Carbohydrates
37g
(12%)
Protein
47g
(94%)
Fat
23g
(35%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
168mg
(56%)
Sodium
865mg
(36%)
Potassium
742mg
(21%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
445IU
(9%)
Vitamin C
2mg
(2%)
Calcium
334mg
(33%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Calories | 553kcal | 28% |
| Carbohydrates | 37g | 12% |
| Protein | 47g | 94% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 168mg | 56% |
| Sodium | 865mg | 36% |
| Potassium | 742mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 445IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 334mg | 33% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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