Cordon Bleu is meat wrapped around cheese (or with cheese filling), then breaded and pan fried or deep fried. The origins of original cordon bleu as a schnitzel filled with cheese are in Switzerland, probably around the 1940s.
° Veal cordon bleu is a dish of breaded veal, pounded thin and wrapped around a slice of ham or prosciutto and a slice of cheese such as Swiss, breaded, and then pan fried or baked.
° Schnitzel cordon bleu may be veal or ham.
° Chicken cordon bleu is a breaded cutlet dish of chicken.
° Ham cordon bleu uses ham instead of chicken, stuffed with mushrooms and cheese, instead of ham and cheese.
A popular way to prepare chicken cordon bleu is to butterfly a chicken breast and place a thin slice of ham or prosciutto inside, along with a thin slice of a soft, easily melted cheese. The chicken breast is then rolled into a roulade, coated in bread crumbs, and deep fried. Other variations exist where the chicken is baked rather than fried. Other common variations include omitting the bread crumbs, like I did here.
Chicken Cordon Bleu
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 4 skinless, boneless chicken breast halves
• 113 g/ 4 oz slices ham (I used black-forest)
• 4 slices Swiss or cheese of choice (I used Havarti)
• 4 tsp pesto (optional)
• 4 pieces sun-dried tomato, soaked in olive oil (optional)
• 4 ~ 6 Tbsp unsalted butter
• ½ cup chicken broth, unsalted
• 1/3 cup heavy whipping cream
• 1/3 cup milk
• 2 tsp cornstarch
• 1 tsp Dijon mustard (optional)
• salt & ground black pepper
◊ First watch these two videos by Food-etc-Blog, ‘ How to stuff a chicken breast‘, to learn a brilliant way to prepare a chicken breast for stuffing!
(Flap open the inner side of the breast. Into the thicker side, from the inner side, insert a paring knife to make about a 7.5 cm/3″ long pocket down, cutting in about halfway to not tear the pocket.)
◊ Place a slice or two of ham, flat. Top it with a slice of cheese, spread pesto, put dried tomato and roll the ham tight, folding the sides (to keep the fillings from spilling/melting out) and place it in the pocket made in the chicken breast (as shown in the video). If needed, secure it with a toothpick. Sparingly sprinkle stuffed breasts with salt and pepper.
◊ In a deep, non-stick pot, over medium to medium-high heat, add 4~6 Tbsp butter. When butter is hot, add stuffed breasts and brown all sides to golden brown. Add chicken broth, reduce heat to medium-low, cover, and simmer for 30 minutes, until breasts cook.
◊ Transfer breasts to a serving platter or individual plates (and remove the toothpicks).
◊ Blend the cornstarch with milk and cream in a small bowl, and whisk slowly into the pot. Continuously stir until thickened. Add mustard, quickly whisk and pour over the chicken breasts. Serve warm.
~ Bon Appétit! ~
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