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…..
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…..
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…..
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…..
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…..
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…..
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. 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…..
Add the Dijon mustard, onion powder, and thyme, whisk. Pour in the milk or stock and whisk while cooking until thickened…..
Serve your Chicken Cordon Bleu with the Dijon Gravy poured over the top or on the side for dipping…..
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!!
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…..
and Chicken Scaloppine…..
Chicken Cordon Bleu
|Prep time||15 minutes|
|Cook time||15 minutes|
|Total time||30 minutes|
|Meal type||Main Course|
- 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)
|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!