Chicken Cordon Blue by Chef Bari

Making Homemade Chicken Cordon Bleu by Chef Bari

Are you looking to impress your family and friends?  Then its a safe bet - Chicken Cordon Bleu will be at the top of Gourmet dishes.

I hope you enjoy my Chicken recipe dish - please join me on Facebook for more exciting dishes.

You can make from 2 to 5 pieces - or choice

Lets Get Cooking

Ingredients: 

5 - 4 oz Chicken Breasts 

5 slices are Deli Ham - of your choice

5 slices of white cheese - your choice : Typically Swiss or gruyere but really you can use most white cheeses that you personally enjoy.

Breading Station:  

1/2 cup of All Purpose Flour

Egg Wash - 2 eggs with 1/2 cup of milk or water - or choice

2 cups of Bread crumbs - season to your preference - I like to season with garlic powder, paprika, salt, pepper and Italian seasoning. Play around with your favourite spices. You can even add Cajun spice if you like.

Breaded Chicken Cordon Bleu ready to be lightly fried or baked in the oven by Chef Bari

Method: 

Slice Chicken Breast making a  pocket. 

Layout ham; layout sliced cheese on top of ham and roll.

Insert rolled ham and cheese into pocket of Chicken Breasts.

TIP: Once you stuffed the chicken breasts with the ham and cheese, freeze them individually. You can do this the night before - it makes the overall prep work seem easier.

Set up Breading Station - see Photo

Dip the chicken first into the flour, then into the egg mixture and finally into the breading.

Now - here you have two choices : you can set up your fryer or if you're health conscious- quick spray.  First choice - set deep fryer to 375 degrees F - once it's ready - deep fry chicken to a light golden brown.

If you use the second choice - quick spray as said and place in preheat oven at 375 degrees F.

Either way you choose - cook for 25 - 35  minutes depending on your oven. 

Bring out and let rest for 10 minutes before serving. 

Breading Station (not shown) includes a flour station first, egg wash second and breading third 

Stuffed Chicken Breasts ready for the Breading Station by Chef Bari

Cooked Chicken Cordon Bleu by Chef Bari

TIP NOTE: 

Because of the ham within the chicken it may appear your chicken may look pinkish - this is because of the ham bleeding into the flesh of the chicken meat. It's normal.  Just make sure clear juices are apparent. 

Raw chicken is obvious once you have cooked chicken enough times. 

If you aren't deep frying your chicken it will most likely be in the frozen state - therefore it's best to cook it for 45 minutes. 

As a professional chef - cooking procedure comes to touch and look - you just know when it's ready after experience. 

Robert Sauce

A nice sauce is the traditional Robert Sauce - a Demi-glaze Derivative ( brown gravy)  Sauce with shallots, Dijon mustard, white wine and fresh chopped parsley.

Sauce Robert is a brown mustard sauce and one of the small sauces, or compound sauces, derived from the Classic French Espagnole sauce, one of the mother sauces in French cuisine

Check out more great Gourmet dishes - such as my Apple-Cinnamon Stuffed Pork Loin  by Chef Bari

Robert Sauce by Chef Bari

Thank you for your support in my published cookbook : Canadian Recipes of the Great White North - much appreciated!

Please Note: All photos are by Chef Bari and are Copyright. 

Apple Cinnamon Stuffed Crusted Pork Loin by Chef Bari

Good Afternoon - I decided to make a couple of  Apple-cinnamon  stuffed Pork Loins with a Dijon Mustard and Garlic Crust, perfect for any fancy dandy Gourmet Dinner - sure to impress your guests.
By Chef Bari 

Ok - Lets get Cooking 

Here's a step by step photo preparation of how to do it. 

Method:

Apple-Cinnamon Filling 

Cut fresh apples of your choice into cubes (medium cut) along with 1/4 of a small onion.  

Place in small cooking sauté pan.

Add 1/4 cup of white & brown sugar. 

Add a teaspoon of fresh lemon juice & 1/4 teaspoon of Cinnamon.

Now here you can do one of several options: either add 1/4 cup fresh apple cider OR 1/4 cup of fresh orange juice. 

Set on burner and cook on medium heat. ( Myself I also placed in a fresh cinnamon stick to get that extra flavour) Cook for approximately 10 minutes. If you like you may thicken with cornstarch ( 1 teaspoon of cornstarch to 2 tablespoons of water or Apple juice - cold) Stir into Apple mixture until thicken.

Place in fridge to cool off. (Very important) 

Apple Cinnamon filling 

Mustard-Garlic Crust 

In a Bowl: 

1 cup of fine bread crumbs OR crackers - both fine. 

Add seasonings : a pinch of cumin/ garlic powder ( Note: I prefer fresh minced garlic) a pinch of Sea-Salt and Black Pepper, onion powder and a pinch of Italian seasoning.

Add 3 Tablespoons of melted butter and 2 tablespoons of Olive Oil. Mix together. 

Add  1 healthy tablespoon of  Dijon and regular mustard. Mix well. Let sit while preparing pork tenderloins.

Mustard-garlic crust with my Granddaughter helping out - isn't she so cute 

Prepare Pork Loins

Place pork loin on cutting board used for meats. Take a paring knife and remove the silver skin from tenderloin. Check out photo. 

Begin to filet pork loin by cutting down the length of the pork loin. Please see photo. 

Flatten pork loin by using a mallet or choice what you have in your kitchen. ( Tip: You can even use your potato masher)

Season pork loins with Sea-Salt ( You can use household salt too), ground course Black pepper and a tablespoon of Olive Oil.

Bring out of the fridge your prepared Apple-Cinnamon Salsa mixture. Place on each of the tenderloin - length-wise down the middle. Please see photo.

Carefully roll each pork tenderloin into a long even roll.

Pat each tenderloin with olive oil.

Now - take your prepared Mustard-Garlic Crust ( Tip: If not pliable, place in microwave for 15 seconds. 

Apply your Crust generously on top of each Pork Tenderloin.

Place in PRE-HEATED OVEN at 375 degrees F for 25 minutes. 

Pounded out Tenderloin - ready for stuffing

Both Tenderloins with apple cinnamon stuffing - ready to be rolled by Chef Bari

Mustard-garlic crust added - Pork loin is now ready for the oven by Chef Bari

Just out of Oven - Apple Cinnamon Stuffed Crusted Pork Loin by Chef Bari

You can do this with your family too - LIKE and Share - to support my efforts you can also buy my book :

Check out my Baked Chicken Fingers recipe including photos 

Note: All photos are by Chef Bari and copyright.