Chicken Cordon Bleu

Do you get easily distracted? I do, and it’s actually getting quite annoying. I prepare the recipe in my head, working through all of the steps and ingredients…and then something goes amiss. Somewhere between planning the meal and actually preparing the meal my brain goes on a vacation…a detour as it were and I’m left standing in the kitchen…..

Chicken Cordon Bleu with a creamy Dijon gravy is much easier to make than you realize and so worth the effort | cookingwithcurls.com

wondering….what exactly just happened? Why am I telling you this? Well, it’s to show you that anyone can cook any one of my recipes. There are no special skills required, in fact half of the time I am creating solutions to problems that pop up after my brain has left on that vacation I just mentioned! 😉

The proper way to make Chicken Cordon Bleu is to create a slit in the side of each chicken breast. When you are distracted however, you may end up with your chicken breast butterflied…..

Chicken Cordon Bleu slit cookingwithcurls.com

Huh…well then, let’s just go with it and see what happens, right? YES!

Next we want to lay down 2 slices of ham and top them with 1/4th of the shredded cheese…..

Chicken Cordon Bleu cheese cookingwithcurls.com

You don’t have to do this on the chicken breast, I wanted to see how they would fit. 😉

Roll ham slices around the cheese and insert into the slit in the chicken breast…..

Chicken Cordon Bleu ham cookingwithcurls.com

This is where we pretend that there is just a slit in the chicken. 😉

Secure the opening with a wooden skewer or large toothpicks and set them aside…..

Chicken Cordon Bleu skewer cookingwithcurls.com

I could not find those silly skewers anywhere, so I grabbed some fancy cocktail toothpicks and they worked perfectly.

Mix rice flour and paprika together on a large plate. Set aside. Beat eggs and water together in a small bowl. Set aside. Mix panko crumbs with thyme and black pepper on a second large plate. Set aside…..

Chicken Cordon Bleu dredge cookingwithcurls.

Dredge each of the stuffed chicken breasts in the flour mixture. Then dip in the eggs, and dredge in the panko mixture. Set aside…..

Chicken Cordon Bleu coating cookingwithcurls.com

Heat 2 Tablespoons of olive oil in a large skillet over medium-high heat.

Place the coated chicken breasts in the oil and cook until golden brown, about 7 minutes……

Chicken Cordon Bleu skillet cookingwithcurls.com

Flip the chicken over and cook on the second side until golden brown and cooked through to 165 degrees…..

Chicken Cordon Bleu thermometer cookingwithcurls.com

Remove from skillet, place on a plate, cover with aluminium foil and allow to rest for 10 minutes. Make sure that you check insert the thermometer into the thickest part of the chicken and not into the molten hot cheese. 😉

To make the Dijon Gravy: Melt butter in a medium saucepan. Add the flour and whisk to combine. Simmer while continuing to whisk for 2 minutes to cook the flour…..

Chicken Cordon Bleu roux cookingwithcurls.com

Add the Dijon mustard, onion powder, and thyme, whisk. Pour in the milk or stock and whisk while cooking until thickened…..

Chicken Cordon Bleu gravy cookingwithcurls.com

Serve your Chicken Cordon Bleu with the Dijon Gravy poured over the top or on the side for dipping…..

Do something different with those chicken breasts tonight...Chicken Cordon Bleu | cookingwithcurls.com

The Dijon Gravy was kind of an after thought, I wasn’t exactly sure what I wanted to make. I knew that mustard would be perfect with ham and Swiss, but I hate mustard, lol. I decided to go for it and create a creamy gravy…and it was delicious!!

Chicken Cordon Bleu with Creamy Dijon Gravy | cookingwithcurls.com

I gave my daughter two choices: Honey Sesame Chicken or Chicken Cordon Bleu…I guess you can tell which on she chose. 😉

I am glad that she did. The chicken is moist on the inside and crunchy on the outside with ooey, gooey cheese inside wrapped in ham. Even better, it only took about 30 minutes to prepare, that makes this recipe a keeper!

I found an aged Swiss cheese at the grocery store, so I was able to keep it lactose-free. I also chose Applegate Farms Black Forrest ham that does not contain preservatives or nitrates. 🙂

P.S. don’t forget to remove the toothpicks before serving!!

If you still have some chicken breasts left over, try this delicious Chicken Parmesan…..

Chicken Parmesan

and Chicken Scaloppine…..

Chicken Scaloppine

Enjoy!!

Chicken Cordon Bleu

Serves 4
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Meal type Main Course
Chicken Cordon Bleu with a creamy Dijon gravy is much easier to make than you realize and so worth the effort.

Ingredients

  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
  • 8 Slices ham
  • 4 Ounces shredded Swiss cheese (a cup to 1 1/2 cups)
  • 1 cup rice flour
  • 1 teaspoon paprika
  • 2 Large eggs (beaten with 1 Tablespoon water)
  • 1 cup panko crumbs
  • 1 teaspoon thyme
  • 1/4 teaspoon ground black pepper
  • Dijon Gravy
  • 2 Tablespoons butter or oil
  • 2 Tablespoons all-purpose flour
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon onion powder
  • 1/2 teaspoon thyme
  • 1 cup milk or chicken stock (I used unsweetened cashew milk)

Directions

Make a slit in the side of each chicken breast using a sharp paring knife. Set aside.
Lay 2 slices of ham on work surface and top with one quarter of the cheese.
Roll ham slices around the cheese and insert into the slit in the chicken breast.
Secure the opening with a wooden skewer or large toothpicks.
Mix rice flour and paprika together on a large plate. Set aside.
Beat eggs and water together in a small bowl. Set aside.
Mix panko crumbs with thyme on a second large plate. Set aside.
Dredge each of the stuffed chicken breasts in the flour mixture. Then dip in the eggs, and dredge in the panko mixture. Set aside.
Heat 2 Tablespoons of olive oil in a large skillet over medium-high heat.
Place the coated chicken breasts in the oil and cook until golden brown, about 7 minutes.
Flip the chicken over and cook on the second side until golden brown and cooked through to 165 degrees.
Remove from skillet, place on a plate, cover with aluminium foil and allow to rest for 10 minutes.
To make the Dijon Gravy:
Melt butter in a medium saucepan.
Add the flour and whisk to combine. Simmer while continuing to whisk for 2 minutes.
Add the Dijon mustard, onion powder, and thyme, whisk.
Pour in the milk or stock and whisk while cooking until thickened.

This recipe will be partying at these link parties!

 

 

Comments

  1. Jamie @ Love Bakes Good Cakes says

    This is my kind of meal! My family would think I worked hard all day … but the secret would be mine!! 😀

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