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.
Chicken Cordon Bleu
4 skinless, boneless chicken breast halves
4 oz/113 gr 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 & 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 3-inch-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.
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