Chicken Cordon Bleu

Chicken Cordon Bleu is a chicken boneless breast cut into butterfly, stuffed with ham and cheese, breaded, and then fried on oil/butter and baked to cooked the meat through.

Wiki Fact: The origins of original cordon bleu as a schnitzel filled with cheese are in Switzerland, probably around the 1940s, first mentioned in a cookbook from 1949. The earliest reference to “chicken cordon bleu” in The New York Times is dated to 1967, while similar veal recipes are found from at least 1955. The French term Cordon Bleu is translated as “Blue Ribbon”. -Wikipedia.

I been serving this dish since I was a 2nd/cook onboard T/T Sea Giant (One of the World’s largest built ship). I got some few mistakes in cooking this dish;

1st is the long process of seasoning and breading the chicken breast. Now I have my own formula of #Seasonin and #Breadin Mix which makes my work more easy and efficient. I also skip the normal process of breading which is rolling the chicken breast on the flour, dipping it on beaten eggs and finally coating it with bread crumbs. Now I only cover my Chicken Cordon Bleu with #Breadin Mix.

2nd is I omit the toothpicks which I use to close the slit of the chicken breast. Just handle it generously while frying and the stuffing will stay inside the chicken breast.

3rd is doing all the cooking on frying pans. This make the Chicken Cordon Bleu overly browned, not so sure if the meat is cooked thru and needs alot of your time and attention while frying. Instead, just fry both side until golden brown{about 2 minutes for each side}, and then finish the cooking inside the oven.

Finally is to served it with brown sauce/gravy. Lemon-Mushroom Sauce is best to compliment this dish.

Chicken Cordon Bleu Photo by Nino Almendra
Chicken Cordon Bleu
Photo by Nino Almendra
Chicken Cordon Bleu with Lemon Mushroom Sauce/Gravy, Boiled Potatoes  and Eugene's Cucumber Salad. Photo by Nino Almendra
Chicken Cordon Bleu with Lemon Mushroom Sauce/Gravy, Boiled Potatoes
and Eugene’s Cucumber Salad.
Photo by Nino Almendra

Now on with the cooking…

Chicken Cordon Bleu

Prep. time: 10 minutes

Cooking time: 35 minutes

Difficulty: Easy

Good for 12 crew

You will need;

5 pcs. (@1.2Kgs.) chicken boneless breast, cut a slit to make a pocket.

5 slice boiled ham {or any cold cuts you prefer.}

5 pcs. sliced cheese

Salt and freshly ground pepper or #Seasonin 

Flour and bread crumbs or #Breadin Mix

1/4 cup (4Tbsp.) cooking oil

1/4cup (4Tbsp.) unsalted butter

Brown Sauce/ Gravy

Freshly chopped parsley to garnish.

 

Direction;

Preheat oven to 160’C / 325’F. Gather all required ingredients. Season the chicken breast pocket with salt and freshly ground pepper or #Seasonin .

Insert a slice of ham and cheese inside the pocket of the chicken breast. Transfer into a tray lined with #Breadin Mix. Cover and roll the Chicken Cordon Bleu to coat properly. Tap excess #Breadin Mix before frying.

Fry on high heat with cooking oil and unsalted butter. Cook until golden brown, about a couple of minutes for each side. Transfer in an ovenproof dish or baking tray, {Tips: add a couple of tablespoons of water to the tray before baking, this will help cook your Chicken Cordon Bleu in a soft- juicy finished.} Cover with aluminum foil, bake at preheated 160’C / 325’F oven for 30 minutes or until cooked.

While you are waiting for the Chicken Cordon Breast to cooked inside the oven, you can start making your Brown Sauce/ Gravy. {Tips: To make Lemon Mushroom Sauce just add 1/2cup all-purpose cream and 4Tbsp. lemon juice to the Brown sauce/ gravy recipe.}

Take out the Chicken Cordon Bleu, slice and top with gravy. Garnish with freshly chopped parsley.

Enjoy your meal!!! 😉

 

Here’s how I do it;

Preheat oven to 160'C / 325'F. Gather all required ingredients.
Preheat oven to 160’C / 325’F. Gather all required ingredients. Season the chicken breast pocket with salt and freshly ground pepper or #Seasonin .
Insert a slice of ham and cheese inside the pocket of the chicken breast.
Insert a slice of ham and cheese inside the pocket of the chicken breast.
Transfer into a tray lined with #Breadin Mix.
Transfer into a tray lined with #Breadin Mix.
Cover and roll the Chicken Cordon Bleu to coat properly.
Cover and roll the Chicken Cordon Bleu to coat properly.
Tap excess #Breadin Mix before frying.
Tap excess #Breadin Mix before frying.
Fry on high heat with cooking oil and unsalted butter.
Fry on high heat with cooking oil and unsalted butter.
Cook until golden brown, about a couple of minutes for each side.
Cook until golden brown, about a couple of minutes for each side.
Turnover and brown the other side.
Turnover and brown the other side.
 Transfer in an ovenproof dish or baking tray, {Tips: add a couple of tablespoons of water to the tray before baking, this will help cook your Chicken Cordon Bleu in a soft- juicy finished.}
Transfer in an ovenproof dish or baking tray, {Tips: add a couple of tablespoons of water to the tray before baking, this will help cook your Chicken Cordon Bleu in a soft- juicy finished.}
Cover with aluminum foil.
Cover with aluminum foil.
Bake at preheated 160'C / 325'F oven for 30 minutes or until cooked.
Bake at preheated 160’C / 325’F oven for 30 minutes or until cooked.

 

While you are waiting for the Chicken Cordon Breast to cooked inside the oven,

you can start making your Brown Sauce/ Gravy. 

Lemon Mushroom Sauce/Gravy
Lemon Mushroom Sauce/Gravy

{Tips: To make Lemon Mushroom Sauce just add 1/2cup all-purpose cream

and 4Tbsp. lemon juice to the Brown sauce/ gravy recipe.}


 

...After 30 minutes. Take out the Chicken Cordon Bleu from the oven.
…After 30 minutes. Take out the Chicken Cordon Bleu from the oven.
Slice and top with gravy. Garnish with freshly chopped parsley.
Slice and top with gravy. Garnish with freshly chopped parsley.
Lemon Mushroom Sauce/Gravy, a great compliment for Chicken Cordon Bleu.
Lemon Mushroom Sauce/Gravy, a great compliment for Chicken Cordon Bleu.
Chicken Cordon Bleu with Lemon Mushroom Sauce/Gravy, Boiled Potatoes  and Eugene's Cucumber Salad. Photo by Nino Almendra
Chicken Cordon Bleu with Lemon Mushroom Sauce/Gravy, Boiled Potatoes
and Eugene’s Cucumber Salad.
Photo by Nino Almendra

Enjoy your meal !!! =)

Thanks alot for spending your precious time on my blog and hope this recipe encourage you to try cooking some Chicken Cordon Bleu.

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