Chicken Cordon Bleu
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Courses
Serves: 4
Ingredients
  • 4 chicken breasts
  • 4 slices of cold cut smoked ham
  • 4 oz gruyère cheese, grated
  • 2 eggs
  • 2 cups breadcrumbs
  • 1 tbsp butter
  • 1 tbsp olive oil
  • salt and pepper
Instructions
  1. Place a ¼ of the cheese onto each slice of ham.
  2. Like a burrito, fold the sides up, then the bottom and roll it over into a little packet.
  3. Trim the chicken. You want them to be fairly uniform in size, so remove the little fillets if there are any and set aside. We can use those later to make some chicken fingers during the breading.
  4. Carefully take your knife and cut along the side of chicken breast.
  5. Continuing cutting it to the end, creating a "book".
  6. Open up the "book", and cut it a little more until it will lay flat. Make sure not to cut through, or you'll lose all your cheesy goodness when it cooks. Set all the chicken pieces aside on a plate.
  7. Using tongs (to keep your hands clean), place one of the chicken breasts on a counter lined with cling wrap. Place another large piece of cling wrap on top, and using a rolling pin, pound the chicken until it is ¼' thick all over.
  8. Lift off the top piece of cling wrap, and using the tongs, take the flattened chicken and set back on the plate. Continue the entire process with the remaining chicken breasts.
  9. Season both sides of each flattened chicken with salt and pepper.
  10. Picture the chicken piece as a book that you are going to close, and place one of the ham and cheese packets right beside the "seam". Fold the "book" over.
  11. In a shallow dish, crack the eggs, add salt and pepper, and mix with a fork.
  12. In another shallow dish, add some salt and pepper. Pour the breadcrumbs on top and mix until well combined.
  13. Carefully take a folded piece of chicken, and roll it in the egg mixture, making sure to coat both sides.
  14. Place the chicken in the breadcrumbs, flipping over and making sure to thoroughly coat. I also like to take the fillets that I trimmed off of the chicken and bread them like the breasts. They make tasty little chicken fingers.
  15. Place the chicken pieces on the clean plate. Wrap the plate in cling wrap and set it in the fridge for an hour to set.
  16. Heat the pan over medium heat, add the olive oil and the butter to melt.
  17. Place the chicken breasts (and the breaded fillets too) in the pan and cook for 2-3 on one side. Using tongs, turn the chicken over and cook for 2-3 minutes on the other side.
  18. Place the chicken breasts in a parchment lined baking dish, and put in the oven for 15-20 minutes, or until cooked through.
Recipe by Life at Cloverhill at https://lifeatcloverhill.com/2009/12/chicken-cordon-bleu.html