Chicken Breasts with Ham and Cheese (Chicken Cordon Bleu)
Complexity: easily
Servings: 4
Traditional cordon bleu is made with veal, but it's no less tender and refined when made with chicken breast. In this recipe, chicken breasts are stuffed with ham and cheese and then fried in breadcrumbs. The name itself translates from French as "Blue Ribbon," although the dish is considered to be of Swiss origin. Various legends circulate about the choice of this name: according to one, King Louis XV was so delighted with the chef's creation that he awarded it a medal (on a blue ribbon); another, a blue ribbon was used to tie pieces of meat for ceremonial serving; and a third, the chef was inspired by the blue ribbons woven into the hair of girls playing in the courtyard. No consensus was reached, but the dish, under its name, became known worldwide and delights gourmets to this day.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 skinless, boneless chicken breasts
- 16 thinly sliced ham, shredded
- 230 g Swiss cheese, coarsely grated
- 1 cup flour
- 2 tablespoons whole grain mustard
- 1 tsp sweet paprika
- 2 large eggs, beaten
- 3 cups breadcrumbs
- Vegetable oil, for frying
- Lemon wedges for serving
We recommend
Cooking the dish according to the recipe:
- In a medium bowl, combine the ham and cheese. Carefully cut a slit down the length of each chicken breast to create a pocket. Fill the pocket with the ham and cheese mixture and secure the edges with a skewer or a few toothpicks.
- In a shallow medium bowl, place the flour and season with a pinch of salt and ground black pepper.
In a second shallow bowl, whisk together the mustard, paprika, eggs, salt, and pepper. Place the breadcrumbs in a third bowl. Coat each chicken piece in the contents of these bowls, in the order in which they were filled: flour, eggs, then breadcrumbs.
Recipe Cordon Bleu. - In a large skillet with straight sides, add enough olive oil to completely cover the bottom by a depth of 6 mm. Heat over medium-high heat and, when the oil begins to sizzle, add the chicken in batches, lowering each piece into the oil away from you to avoid splattering. Add more oil between batches if needed.
- Fry for 10-15 minutes, until the internal temperature of the chicken breasts reaches 160°F (70°C). Transfer the meat to a plate lined with paper towels and season with salt and pepper, and drizzle with lemon juice.
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