Chicken Cordon Bleu
Flavors Used:
“Sacré bleu!” is what you’ll be saying after a taste of this Dan-good Chicken Cordon Bleu! Who doesn’t love fried chicken filled with ham and gooey cheese? Especially when you top it with even more cheese. This chicken cordon bleu requires a little more work than most recipes but it’s worth every ounce of effort.
Chicken Cordon Bleu’s clues
The French term Cordon bleu wasn’t associated with this chicken dish originally but rather translated as “blue ribbon”. Originally, cordon bleu was a wide blue ribbon worn by members of the highest order of knighthood, L’Ordre des chevaliers du Saint-Esprit. This order of knights were instituted by Henri the third of France in 1578. The term has since been applied to food preparation to the highest standard by awe-inspiring cooks. Why? Simply because of the similarity of the blue sash worn by the knights and the blue ribbons of a cook’s apron.
The origins of dish chicken cordon bleu can be traced back to Brig, Switzerland. It was originally a schnitzel filled with cheese created around the 1940s. It was first put into text in 1949 but the first time the name Chicken Cordon bleu was referenced was in the New York Times in 1967. However, similar veal recipes are found back from around 1955.
Ingredients
- 1 boneless skinless chicken breast (butterflied, pounded flat)
- 2 slices of deli ham
- 8 slices of Swiss cheese
- 1 cup of flour
- 2 eggs
- 1 cup of bread crumbs
- Dan-O’s Original Seasoning
- 4 cups peanut oil
- 1 cup heavy whipping cream
- ½ stick of unsalted butter
- 2 oz cream cheese
- ¼ cup grated parmesan cheese
- 2 oz Fontina cheese
- Chopped parsley (garnish)
Preparation Instructions
Cheese sauce:
- In a pot over medium heat, bring heavy cream and butter to a low simmer.
- Then stir in cream cheese, 4 slices of Swiss cheese, fontina cheese, and grated parmesan.
Prepare the chicken:
- Butterfly chicken breast and cover with plastic wrap.
- Pound chicken until flat.
- Add ham and 4 slices of Swiss cheese to center of chicken breast and roll up.
- Wrap chicken roll with plastic wrap and spin (for shape).
- In three bowls, add flour to one, two eggs to another bowl, and bread crumbs and Dan-O’s to the third.
- Dredge chicken roll in flour, then egg, then breadcrumbs.
- In a pot heat 4 cups of oil and fry chicken roll for 5 minutes getting all sides golden brown.
- Remove from oil and place in baking dish and bake at 400 F for 30 minutes or until 165° F internal temperature.
- Slice chicken and pour cheese sauce over top. Serve and enjoy!
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