You are here

Chicken Cordon Bleu

StevesCooking's picture
Steve Cooks chicken cordon bleu with a Creamy Parsley Sauce.
Ingredients
  Boneless skinless chicken breast 300 Gram, cut in half
  Ham slices 2 (Virginia ham- 1 slice per person)
  Swiss cheese slices 2 (1 per person)
  All purpose flour 1⁄4 Cup (4 tbs)
  Eggs 3 , whisk
  Plain bread crumbs 1 Cup (16 tbs)
  Salt and ground black pepper To Taste
  Olive oil 1 Tablespoon
For parsley sauce
  Shallot 1⁄2 Medium, finely chopped
  Garlic clove 1 , chopped finely
  All purpose flour 2 Teaspoon
  Chicken stock 1⁄2 Cup (8 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Heavy cream 1 Tablespoon
  Fresh italian flat leaf parsley 1⁄2 Cup (8 tbs), roughly chopped
Directions

GETTING READY
1. On chopping board, lay plastic wrap and place chicken in the middle. Fold and gently flatten it out with meat mallet or rolling pin.
2. Season with salt and ground black pepper.
3. Again lay a fresh plastic wrap on the chopping board and lay seasoned chicken in the middle.
4. Place ham and cheese slice on top. Using the plastic roll as shown in the video. Twist to make it nice and tight.
5. Pop it in refrigerator for 30 minutes.
6. In a bowl, take flour and season it with salt and pepper. Set aside.

MAKING
7. Take the chicken out of the refrigerator, remove the plastic and seal it with toothpick.
8. Coat the chicken with flour, shake and remove the excess, wash it with egg and then roll it in bread crumbs. Repeat the steps one more time.
9. In a pan, heat olive oil and sear chicken in it on all sides until golden brown.
10. Place chicken in a 350 degree F oven and cook for 20 minutes.
For Pasta Sauce:
11. Meanwhile, in a pan heat olive oil and sweat shallots for 5 minutes.
12. Add garlic, stir and cook for another 2 minutes.
13. Stir in flour and cook for an additional 2-3 minutes.
14. Pour stock and white wine. Stir well and reduce it by half.
15. Add cream and give it a good stir. Bring it to a boil and reduce for 1-2 minutes.
16. Add parsley and mix well. Taste and season with salt and pepper.

FINALIZING
17. When the chicken is rested, slice and remove the toothpicks.

SERVING
18. Serve chicken hot with pasta sauce and cooked peas.

Things You Will Need
Plastic wrap
Toothpicks (3 per person)

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Preparation Time: 
45 Minutes
Cook Time: 
40 Minutes
Ready In: 
85 Minutes
Servings: 
2

Rate It

Your rating: None
4.466665
Average: 4.5 (3 votes)