Chicken Cordon Bleu Recipe
ROTISSERIE CHICKEN, SWEET HAM, MELTED PROVOLONE AND SWISS CHEESE, BROWN MUSTARD AND SNARF'S CREAMY PARMESAN DRESSING
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Ingredients
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Chicken & Filling
Breading & Coating
Sauce / Dressing
Finish & Garnish
Method
Chicken & Filling
- 1
Prepare chicken
Butterfly each chicken breast: place breast on cutting board, slice horizontally through thicker part to open like a book but do not cut through completely. If breasts are thick, place between plastic wrap and pound with a meat mallet to an even 1/4-1/2 inch thickness.
- 2
Season
Lightly season both sides of the flattened chicken breasts with 1 tsp salt and 1/2 tsp black pepper distributed evenly among the pieces.
- 3
Assemble cordon bleu
Spread about 1/2 tsp brown mustard over the inside of each flattened breast. On one half of each breast place 2 slices of ham folded as needed, then top with one slice each of provolone and Swiss cheese (you can overlap or fold cheese to fit). Fold the other half of the breast over the filling to enclose. Secure each roll with 2 toothpicks or kitchen twine at both ends to keep filling contained.
Breading & Coating
- 4
Set up dredging stations
Place flour in a shallow dish. In a second shallow bowl whisk together the eggs and 2 tbs milk. In a third shallow bowl combine breadcrumbs, 1/4 cup grated Parmesan, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
- 5
Bread the chicken
Working one at a time, dredge each rolled chicken first in flour, shaking off excess, then dip into the egg wash coating fully, letting excess drip back into bowl, then press into the breadcrumb mixture firmly, turning to coat all sides. Place breaded rolls on a baking sheet and let rest 10 minutes to help coating adhere. Remove toothpicks if using and replace with fresh ones just before cooking or leave in and remove after cooking.
- 6
Cook options
Option A - Shallow fry: In a large skillet heat 4 tbs vegetable oil over medium heat until shimmering. Add cordon bleu seams-side down and cook 3-4 minutes per side until golden brown, turning carefully to brown all sides; then transfer to a 375°F (190°C) oven for 8-10 minutes until internal temperature reaches 165°F (74°C). Option B - Oven only (lighter): Place breaded rolls on a parchment-lined baking sheet, spray or brush lightly with oil, and bake in a preheated 400°F (200°C) oven for 20-25 minutes, flipping once halfway through, until golden and internal temperature 165°F (74°C).
- 7
Rest
Remove cooked chicken cordon bleu from oven or skillet and let rest 5 minutes; this helps the cheese set and prevents hot juices from escaping when cut.
Sauce / Dressing
- 8
Prepare dressing
If using store-bought dressing, give it a good stir. To warm slightly, spoon 3-4 tbs of the dressing into a small saucepan and heat over low for 1-2 minutes, stirring, just until fluid (do not boil) so it will coat slices. Stir in 2 tsp extra brown mustard if you want a more pronounced mustard note; otherwise serve cold at room temperature.
- 9
Serve
Slice each rested cordon bleu on the bias into 1-1.5 inch thick slices. Arrange on a platter, spoon or drizzle the creamy Parmesan dressing alongside or over the slices, and offer extra brown mustard on the side for diners to add. Garnish with melted butter brushed on top and chopped parsley if desired.