Real Chicken Cordon Bleu




Posted in FoodRecipes

Introduction: Real Chicken Cordon Bleu

Simple, yet profound enough to get a style of cooking named after it. This dish is EASY, and a date killer. One of my signatures.

Step 1: Step 1: Ingredients.

Chicken cordon bleu is REALLY easy. The price per serving is near pathetically cheap.

I've seen a few knockoffs on the site, and I felt obligated to post the real thing. Sorry for the lack of pics, I'm still getting the digi-cam up and running. This recipe serves one. Scale to fit your needs.

bread crumbs (1/4 cup should be more than enough)
eggs (at least 1, scrambled)
1 boneless skinless chicken breast
about 1/8 cup swiss cheese
2-3 slices of thin cut (chipped) deli ham
olive oil
some toothpicks
a hammer
a book

Step 2: Flattening the Chicken

So, grab a hammer. I love starting recipes like this. Then, grab a book. I suggest "the davinci code" because I think Dan Brown needs to be beaten to death with a hammer. Throw the chicken breast between 2 pieces of plastic wrap, cover with the book, and beat the hell out of the book. The chicken should be very flat, and evenly thick.

Step 3: The Innards

Lay your breasts down (I always wanted to say that) on a plate. fill the middle with the cheese, leaving 1/4 of an inch or so to the outside edge, then pile the ham in the middle. The ham will add it's flavor to the cheese, and the chicken will also flavor the cheese. Cheese is a fantastic sponge for flavors, so use it to insulate the meats from one another.

Step 4: The Wrap and the Fry

So, now we need to bind this monster.

Fold the breast in half so it's a crescent. Take your toothpicks and seal off the seams with them. You can never overdo this. Heat a skllet on medium heat, with a liberal smattering of extra virgin olive oil. Dip the loaf in the scrambled egg, being sure to coat EVERYTHING, then coat the chicken fully in bread crumbs.

preheat your oven to 450.

fry this beast for about 5 minutes to a side, to firm up the crust.

Step 5: The Bake

Throw the loaf on a baking sheet, and bake it at 450 for about 10 minutes a side. The crust should be a nice golden brown, and the cheese will probably ooze out of the ends of the roll a little bit.

Pull out the toothpicks and serve toothpick side down.

protip: sub 1/8 cup chopped broccoli flourettes for the ham and you have chicken kiev. Use a bit of marinara and some mozarella for the fillings and you have stuffed chicken parmigiana. The possibilities for stuffed chicken are damn near limitless. Let me know what you come up with.



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    My dad was a chef, and he makes this great.

    In uk we call this a "chicken kiev" i friggin love these things i could eat hundreds!!!

    If you're lazy like me then you can just go to the local supermarket and pick up some frozen premade ones that are rather good. Great instructable however, chicken corodon blue is my favorite food.

    1 reply

    thanks :). Personally? The only reason I make them myself is cost (it's quite a bit cheaper to home-make, then freeze a few of them) and the health aspects of the pre-made stuff with all of the preservatives and whatnot.

    You seem to switch between terminology a bit, such as referring to the chicken breast as a 'loaf'. You should probably explain your various terms somewhere on here. Also, you provide no instructions on how to inject our package of meat and cheese into the hooker....err, chicken breast. Otherwise, I didnt realize its so simple. Good Job.

    2 replies

    it'll make sense when i post the pics. the "loaf" really does look like a meatloaf after you've wrapped it. I promise pics are on their way and it'll be a lot more clear.

    the chicken is wrapped around the meat and cheese. kinda like a burrito. there is no injection. nice instructable. would be even better with pics, but thanks

    Needs pix, also Chicken Kiev is more properly chicken wrapped around butter, yummy butter, no cheese or broccoli involved.

    5 replies

    I always thought kiev was cheese and broccoli. You should post one about the proper way to it. I'm curious.

    There are minor difference between gordon bleu and kievs, not that I could find them, it would have helped if they were the same base flavours, cheese and bacon kievs and garlic of some sort gordon bleu don't compare well...

    No, there are major differences, I hate to sound like a food Nazi, but cordon bleu is baked chicken stuffed with cheese and ham, Kiev is fried chicken stuffed with butter. If people are passing one off as another, it's either ignorance or deception. Similarities, yes, but no more than Papas Rellenos and Shepard's Pie or empanadas and Cornish Pasties.

    Both of these are friend and baked, and this wasn't a recipe for kiev, but a way to make it. My inclusion of the frying as a first step was to crisp up the shell a bit more, and give it more body so the cheese doesn't leak as much. The fry is quick, and to seal. The actual cooking process is really the bake.

    Oh right, sense made, thanks... See when you get Kievs made with sauce instead of butter it get's very complicated...

    I'm working on pics, but the camera's broke. I figure I'll have it running in a week or so. Just felt like putting the recipe out there :)

    Perhaps better as a slideshow due to this having no pictures... sounds tasty though.