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.