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Letting the juices of life (or food) drip from my chin!

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Chicken Cordon Blue

I’ve always wanted to make Chicken Cordon Blue from scratch.  I looked in my Mastering French Cooking by Julia Child for the recipe, but much to my surprise it is not in there!  So I turned to another great source for recipes:  allrecipes.  of course I made a few changes to the recipe.  I found it awkward to wrap the chicken breasts around the ham and cheese and skewer them.  I think next time I will even slice a pocket into the breast instead of pounding them thin and prepare them by rolling them in breadcrumbs.  The sauce is delicious- I doubled it from the original (and I used Panko for breading instead of the flour)

Chicken Cordon Blue II adapted from allrecipes

Serves 6
Ingredients
  • 6 skinless, boneless chicken breast halves
  • 6 slices Swiss cheese
  • 6 slices ham
  • 1 egg beaten
  • 1 1/2 cups panko breadcrumbs (Japanese Style Breadcrumbs)
  • 3 Tablespoons butter
  • 3 Tablespoons vegetable oil
  • 1 cup dry white wine
  • 1 teaspoon paprika
  • 2 teaspoon chicken bouillon granules
  • 2 tablespoon cornstarch
  • 2 cups heavy whipping cream

Directions

  1. Pound chicken breasts thin (placing them in a ziplock bag so the juices do not splatter the kitchen). Place a piece of Swiss cheese (folded into smaller strips to fit) between two slices of ham slices and fold over the cheese to seal in.  Wrap each breast around the ham and cheese “packet” . Fold the edges of the chicken over the filling, and secure with toothpicks. Dip the rolled and secured chicken breasts first in beaten egg and then coat in Panko (or other bread crumbs) to coat the chicken pieces.
  2. Heat the butter and oil in a large skillet over medium-high heat, and cook the chicken until browned on all sides about 10 minutes. Remove browned chicken and put in a baking dish.  Cover with foil and place in  325F oven.  Add the wine and bouillon and paprika to the pan.  Mix the cornstarch with the cream and slowly add to the skillet, whisking constantly.  Pour the gravy over the chicken breasts in the oven and continue cooking for 20-25 minutes until the chicken runs clear.
  3. Remove the toothpicks.  Serve with gravy.This dish pairs nicely with steamed broccoli.