Chicken Cordon Bleu Recipe

Cordon Bleu is a dish named after the symbol of French nobility. Luckily, we don’t need knighthood to materialize all of our desires onto our dining table.

As I recently have a little time, I was searching on the web a few days ago. Attempting to find fresh, stirring tips, inspiring recipes that I have never tested before, to surprise my family with. Searching for a while but could not find any interesting things. Just before I thought to give up on it, I came across this scrumptious and easy treat by chance on Suncakemom. The dessert looked so delightful on its photos, that called for instant actions.

It was easy to imagine the way it is made, its taste and how much my hubby will probably like it. Actually, it is very simple to delight him when it comes to puddings. Yes, I am a lucky one. Or possibly he is.Anyway, I visited the webpage and simply used the step by step instuctions that have been coupled with great pics of the task. It really makes life less difficult. I can imagine that it is a slight inconvenience to take photos down the middle of baking in the kitchen as you may usually have gross hands so I genuinely appreciate the commitment she put in for making this blogpost and recipe conveniently followed.

That being said I am empowered to present my personal recipes in the same way. Thanks for the thought.

I was tweaking the initial mixture to make it for the taste of my loved ones. I’ve got to say it was an awesome success. They loved the flavour, the structure and loved having a sweet such as this during a busy workweek. They basically wanted even more, many more. Thus the next occasion I’m not going to make the same miscalculation. I am gonna double the volume .

This post is based on Chicken cordon bleu from SunCakeMom

Without breadcrumb:

Slice up the chicken breast. We can cut one breast horizontally into 4 reasonably slim slices.

We can beat them a bit slimmer with a meat mallet. Chicken breasts are tender on their own and will tear pretty quickly if beaten too hard so be gentle.

Lay the ham on top of the sliced chicken breasts then place on the sliced cheese, as well. We use cured Jamon Serrano but bacon or sliced ham can also be used.

Roll up the meat. This requires a bit of fiddling as the meat is slippery but it can be done pretty quickly.

Place the rolled up chicken breasts onto a tray.

Optionally sprinkle cheese, parsley or any spices of choice on top. Don’t forget the salt and pepper though.

Place them into a 350°F / 180°C preheated oven for about 30 minutes.

With breadcrumb:

Slice up the chicken breast. We can cut one breast horizontally into 4 reasonably slim slices.

We can beat them a bit slimmer with a meat mallet. Chicken breasts are tender on their own and will tear pretty quickly if beaten too hard, so be gentle.

Lay the ham on top of the sliced chicken breast then place on the sliced cheese, as well. We used cured Jamon Serrano but bacon or sliced ham can also be used.

Roll up the meat and secure them with pins or toothpicks. This requires some fiddling, especially if we managed to cut the meat to smaller than easily manageable pieces. Mind to stick the needles along the side the breasts will be rolled.

Beat eggs in a medium bowl, spread flour and breadcrumbs onto a big flat plate.

Roll the rolled up chicken breasts in the flour.

Transfer the floured meat into the beaten eggs. Make sure all sides are covered with the eggs.

Take it over to the breadcrumbs plate and roll it around. Dip both ends into the breadcrumbs too.

Bring the breadcrumbed chicken breast back into the beaten eggs bowl and cover it again with eggs.

Roll it again in breadcrumbs and make sure the ends are done too. No meat or especially cheese should be visible at this point otherwise the cheese will leak out. If necessary do the eggs-breadcrumbs step another time.

Heat oil to medium to high and fry the breadcrumbed Cordon Bleu in it until golden brown, for about 6-8 minutes. We need a somewhat higher temperature to create a solid crust quickly around the cheese before it melts.

Take them out and let the oil drip off. Before serving it, don’t forget to take out the meat pins or toothpicks.