Chicken Cordon Bleu Recipe
Chicken Cordon Bleu Recipe, a French classic dish in which chicken breast is wrapped with ham and cheese, then breaded and pan fried or deep fried. It is similar to a roulade, but more elegant. Chicken Cordon Bleu, perfect for date night dinners, holiday meals, and special occasions.
Equipment
Parchment paper or Plastic wrap
Meat mallet or Rolling Pin
Deep Frying Pot
Ingredients
- Sunflower Oil for Deep Frying
For Chicken Roulade
- 3 large Boneless Chicken Breast
- 3 Slices Ham (Chicken ham)
- ¾ cup Mozzarella Cheese Grated
- 1 teaspoon Salt to taste
- 1 teaspoon Red Chilli Flakes to taste
For Dredging Flour
- ¼ cup Plain Flour
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper powder
For Egg Wash
- 1 large Egg
- 2 tablespoon Water
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper powder
For Breadcrumb coating
- 1 cup Panko Breadcrumbs
- 1 teaspoon Salt
- ½ teaspoon Black pepper powder
- 1 teaspoon Italian Seasoning
- ½ teaspoon Red Chilli Flakes
- 1 teaspoon Garlic powder
For Sauce
- 3 tablespoon Butter
- 1 tablespoon Garlic peeled and chopped finely
- 3 tablespoon Plain Flour
- 1½ cup Milk
- 2 teaspoon Dijon Mustard
- ½ teaspoon Salt
- ½ teaspoon Red Chilli flakes
For Serving
- 1½ cups Boiled Green Peas
Instructions
- Preparing Chicken - Pat chicken breast dry using paper towel. Take your chicken breast on a cutting board, use a sharp knife to slice the breast in the middle so it opens like a book *butterfly*. Now place another sheet of plastic wrap or parchment paper over chicken and use a rolling pin of meat mallet to bash the chicken so it is even and thin. Be gently with this step. Now your chicken breast is thin and spread evenly.
- Stuffing chicken - Now sprinkle salt, pepper, chilli flakes over the chicken breast to season the chicken. Now place a slice of ham over the chicken, sprinkle ¼ cup of shredded cheese on top of the ham.
- Roulade Chicken - Start rolling the chicken tight like a log. If there is any hole on the chicken, make sure to seal it and roll like a roulade. Once it is rolled, season the roulade with salt pepper and chilli flakes. Now use a plastic wrap or parchment paper to roll the chicken tightly. Twist both the ends really well so it is tightly rolled and sealed. Repeat this for remaining chicken as well. Now place the roulade in fridge for at least 30 minutes.
- Make sauce - while the chicken is resting in fridge, make the sauce. Heat butter, garlic in a sauce pan, let it sizzle for a minute. Add in plain flour and roast in the butter for 2 minutes. Now pour in the cold milk and mix well. Keep mixing and cook until the sauce thickens and coat the back of spoon. Season with salt, red chilli flakes and mustard. Mix well. Sauce is done.
- Breading Station - Set up breading station. Take three trays or platter. Take plain flour + salt + pepper in a tray. Crack open egg, add water, salt, pepper in next tray. Take breadcrumbs, salt, pepper, red chilli flakes, Italian seasoning on another tray and mix well. Set this aside.
- Coating Chicken - Now take chicken from fridge. Unwrap the roulade, place it on plain flour and coat it on all sides. Now remove the chicken and add it to egg, coat with egg on all sides even on sides. Now add it to breadcrumbs and coat really well so the chicken is well coated with breadcrumbs.
- Frying Chicken roulade - Preheat oven to 190 degree C (370 degree F). Take a wire rack and keep it ready. Now heat oil on medium heat for deep frying in a deep pot. Add the chicken into the hot oil and fry on medium heat. Gently rotate the chicken so it fries evenly. Let it get golden colour on all sides. It will take 3 to 4 minutes to fry the chicken. Remove the chicken and place it on a wire rack.
- Baking Chicken - now place the chicken into the preheated oven and bake for 11 to 12 minutes. Once baked, remove the chicken from oven and let it sit for 5 minutes before slicing.
- Serving - once the chicken is rested, take it on a clean cutting board. Use a sharp knife to slice the chicken into thick slices. Serve chicken slices with boiled peas and the dijon cream sauce.
Nutrition
Nutrition Facts
Chicken Cordon Bleu Recipe
Serving Size
1 servings
Amount per Serving
Calories
902
% Daily Value*
Fat
39
g
60
%
Saturated Fat
18
g
113
%
Trans Fat
0.5
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
10
g
Cholesterol
309
mg
103
%
Sodium
3530
mg
153
%
Potassium
1237
mg
35
%
Carbohydrates
64
g
21
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
71
g
142
%
Vitamin A
1308
IU
26
%
Vitamin C
4
mg
5
%
Calcium
348
mg
35
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.