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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.
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Chicken Cordon Bleu
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
• 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
DIRECTIONS
◊ 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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So, what’s cooking in your kitchen?
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Oh YUM. I adore chicken cordon bleu but I’ve never actually made it for myself at home… I need to change that! The meat looks incredibly tender and that oozing filling is drool-worthy Fae! Love the addition of the sundried tomato and pesto. Yum xx
Looks absolutely delicious! Hugs
Oh Fae, that sure looks mouth-watering! My mouth is watering right now actually… Beautiful!
Lovely dish! Perfect for my husband’s upcoming birthday dinner!
Isn’t that so clever! Have to say yours look incredible. And, I would’ve thought, a far healthier version to most cordon bleu. Especially as it’s not deep-fried with loads of breadcrumbs.
Wow… looks amazing!
Stefano and I looooove this dish. We like the fried version a lot. I have never tasted your version. Must be delicious. I’m going to try it for sure!
The fried version is crunchy and fabulous. With this version, you cut the steps, the mess and some calories! 😀 )))
Thank you for the videos. I enjoyed watching. The chicken is truly delicious. and the photo is delightful. Thank you for sharing!
I LOVE Chicken Cordon Bleu! I remember having the frozen ones when I was a kid and loving it. Homemade ones must be out of this world! Thanks for the recipe Fae!
Never knew there were so many varieties! Great post.
I knew about them (and love every one of them), but did not know they were all from the cordon bleu family. I’ll eat them all, in every category, right now! 😀 )))
Sounds delicious!
So fancy!
This is a wonderful preparation of an old classic, Fae. I prefer it sautéed, as you’ve done, rather than deep fried. I bet that mustard sauce is a tasty accompaniment, too.
Thank you, Fae, for the recipe. Classic dish that I’ve had many times, but somehow never made my own. Now, I’ve got no excuse!
Your chicken cordon Blue look stunning & fabulous even, Fae! Waw even! Delectable food!
Delicious ! In France, Cordons bleus are almost always rolled in breadcrumbs and pan-fried, but your version, with the creamy butter sauce sounds so decadent and delicious ! I would love to have this for my dinner tonight!
Almost always, I had cordon bleu with breadcrumbs deep/shallow fried, and I lo~ve the crunch. Trying to cut down on unnecessary oil/carb calories, I thought, I’ll just brown them and cook them a little. Of course the sauce will make up for it! 😀 )))
Love it! We do eat Cordon Bleu a lot in the German speaking part of Switzerland :)!
I have many family members living in Germany speaking part of Switzerland and always enjoyed meals they prepared! 😛
They look lovely and very soft! Complimenti Fae!