Name: Easy Chicken Cordon Bleu Recipe-Family Favorite
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 4 slices Swiss cheese; 4 slices beef ham; 1 cup all-purpose flour; 2 large eggs; 1 cup breadcrumbs; Salt and freshly ground black pepper, to taste; 1/4 cup vegetable oil; 1 cup heavy cream; 1 cup shredded Swiss cheese; 1 tablespoon butter; 1 tablespoon all-purpose flour; 1/2 teaspoon garlic powder

Chicken Cordon Bleu is a dish that truly embodies classic comfort and elegance. Have you ever craved a meal that feels both sophisticated enough for guests and delightfully satisfying after a long day? That’s the magic of Chicken Cordon Bleu. Its allure lies in the harmonious marriage of tender chicken breast, savory beef ham, and melted, gooey Swiss cheese, all encased in a crispy, golden-brown coating. It’s a culinary symphony that consistently delights the palate. What makes this dish so incredibly special, and why do we find ourselves returning to it time and time again? It’s more than just the sum of its parts; it’s the comforting embrace of familiar flavors presented with a touch of culinary flair. Get ready to unlock the secrets to making an absolutely perfect Chicken Cordon Bleu in your own kitchen.

Ingredients:

4 boneless, skinless chicken breasts
4 slices Swiss cheese
4 slices beef beef ham
1 cup all-purpose flour (for dredgin extractg)
2 large eggs (for egg wash)
1 cup breadcrum extractbs (plain or panko for extra crispiness)
Salt and freshly ground black pepper, to taste
1/4 cup vegetable oil (for pan-frying)
1 cup heavy cream (for sauce)
1 cup shredded Swiss cheese (for sauce)
1 tablespoon butter (for sauce)
1 tablespoon all-purpose flour (for sauce)
1/2 teaspoon garlic powder (for sauce)
Salt and freshly ground black pepper, to taste (for sauce)

Preparing the Chicken

The foundation of a perfect Chicken Cordon Bleu is well-prepared chicken. Start by taking your 4 boneless, skinless chicken breasts. If they are particularly thick, you’ll want to flatten them slightly to ensure even cooking and make them easier to roll. A good way to do this is to place each chicken breast between two pieces of plastic wrap or inside a large zip-top bag. Then, using the flat side of a meat mallet, a rolling pin, or even a heavy skillet, gently pound the chicken until it’s about 1/2 inch thick. Be careful not to pound too thin, as you want it to hold its filling. Once flattened, season both sides generously with salt and pepper. This initial seasoning is crucial for building flavor throughout the dish.

Stuffing and Rolling the Chicken

Now comes the fun part: stuffing and rolling! Lay one flattened chicken breast on a clean surface. Place one slice of beef hamf ham on top of the chicken, covering most of the surface. Then, lay one slice of Swiss cheesebeef hamer the ham. You want the cheese to be positioned so that it will melt nicely inside when cooked. Starting from one of the shorter ends, carefully roll the chicken breast up tightly, tucking in the sides as you go. This will create a neat roulade. If the chicken seems to be unrolling, you can secure it with a toothpick. Repeat this process with the remaining chbeef hamen breasts, ham, and Swiss cheese.

Breading the Chicken

A golden, crispy exterior is key to a great Chicken Cordon Bleu. Set ugin extract dredging station with three shallow dishes or plates. In the first dish, place your 1 cup of all-purpose flour, seasoned with a pinch more salt and pepper. In the second dish, whisk your 2 large eggs until well combined. In the third dish, put your 1 cup orum extractreadcrumbs. If you’re usrum extract plain breadcrumbs and want a bit more texture, you can add a tablespoon or two of finely chopped parsley to them. Now, take each rolled chicken breast and first dredge it in the seasoned flour, ensuring it’s completely coated. Shake off any excess flour. Next, dip the floured chicken into the beaten eggs, making sure every surface is covered. Let any excess egg drip off. Finally, roll the egg-coatrum extractchicken in the breadcrumbrum extractpressing gently to help the crumbs adhere. You want a good, even coating.

Pan-Frying for a Golden Crust

To achieve that beautiful golden-brown crust and get a head start on cooking, we’ll pan-fry the chicken. Heat the 1/4 cup of vegetable oil in a large skillet over medium-high heat. You want the oil to be shimmering but not smoking. Carefully place the breaded chicken rolls into the hot oil, seam-side down if possible to help seal them. Don’t overcrowd the pan; cook in batches if necessary to maintain the oil temperature. Sear the chicken for about 2-3 minutes per side, until golden brown and crispy. This step is more about developing that delicious exterior than fully cooking the chicken, which will happen in the oven. Once all sides are nicely browned, remove the chicken from the skillet and place it on a plate lined with paper towels to drain any excess oil.

Baking and Making the Cream Sauce

Now, let’s finish cooking the chicken and prepare a luscious sauce to accompany it. Preheat your oven to 375°F (190°C). Arrange the pan-fried chicken rolls in a single layer in a baking dish. Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). While the chicken bakes, we can make the sauce. In a small saucepan, melt 1 tablespoon of butter over medium heat. Once melted, whisk in 1 tablespoon of all-purpose flour to create a roux. Cook the roux for about 1 minute, stirring constantly, until it’s lightly golden. Gradually whisk in the 1 cup of heavy cream. Continue to whisk until the sauce thickens. Stir in the 1 cup of shredded Swiss cheese, stirring until it’s completely melted and the sauce is smooth and creamy. Season the sauce with 1/2 teaspoon of garlic powder and salt and pepper to taste. The sauce should be rich and flavorful. Once the chicken is cooked, you can remove the toothpicks if you used them. Serve the hot Chicken Cordon Bleu drizzled generously with the prepared cream sauce.

Conclusion:

There you have it! Crafting your own delicious Chicken Cordon Bleu is an achievable and incredibly rewarding culinary adventure. We’ve walked through each step, from preparing the chicken breasts and filling them with savory beef ham and melted Swiss cheese, to achieving that perfect golden-brown crust. This classic dish, with its elegant presentation and comforting flavors, is sure to impress at any dinner party or become a cherished family favorite. Don’t be afraid to get creative with your serving suggestions – a side of creamy mashed potatoes or a crisp, fresh green salad perfectly complements the richness of the Chicken Cordon Bleu.

Remember, the beauty of cooking is personalization. Feel free to experiment with different types of cheese or even add a pinch of nutmeg to thbeef haméchamel sauce for an extra layer of flavor. Most importantly, enjoy the process and savor the incredible results. Happy cooking!

Frequently Asked Questions:

Can I make Chicken Cordon Bleu ahead of time?

Yes, you can prepare the stuffed chicken breasts a day in advance and store them in the refrigerator. For the best results, bake them shortly before serving to ensure the cheese is perfectly melted and the chicken is cooked through.

What are some good side dishes to serve with Chicken Cordon Bleu?

Classic pairings include creamy mashed potatoes, roasted asparagus, green beans almondine, or a simple garden salad with a light vinaigrette. A side of rice pilaf also works wonderfully.