Chicken Cordon Bleu Recipe

Chicken breasts: Boneless and skinless, these are the main protein component of the dish.

Ham: Thin slices that add a savory flavor and moisture to the chicken.

Swiss cheese: Provides a creamy and slightly nutty taste that pairs well with the ham.

Breadcrumbs: Used to coat the chicken rolls, giving them a crispy texture.

Flour: Helps the egg mixture adhere to the chicken.

Eggs: Beaten to create a coating that helps the breadcrumbs stick.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of spice and depth to the seasoning.

When pounding the chicken breasts to an even thickness, place them between two sheets of plastic wrap or parchment paper. This not only prevents the chicken from sticking to the mallet but also helps to avoid tearing the meat.

• boneless, skinless chicken breasts - Substitute with turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a suitable alternative.

• ham - Substitute with prosciutto: Prosciutto offers a similar salty and savory flavor but with a more delicate texture.

• swiss cheese - Substitute with gruyère cheese: Gruyère has a similar nutty and creamy flavor, making it an excellent replacement.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs provide a lighter and crunchier texture, which can enhance the dish.

• flour - Substitute with almond flour: Almond flour can be used for a gluten-free option and adds a slightly nutty flavor.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the chicken and adds a tangy flavor.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with additional umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile but is slightly milder and less pungent.

• Allow the chicken cordon bleu to cool completely before storing. This prevents condensation, which can make the breadcrumbs soggy.

• Wrap each chicken roll individually in plastic wrap or aluminum foil. This helps to maintain their shape and prevents freezer burn.

• Place the wrapped chicken rolls in an airtight container or a resealable freezer bag. Label the container or bag with the date to keep track of freshness.

• For short-term storage, refrigerate the chicken cordon bleu for up to 3 days. Ensure they are stored in the coldest part of the fridge.

• For long-term storage, freeze the chicken rolls for up to 3 months. When ready to use, thaw them in the refrigerator overnight.

• To reheat, preheat your oven to 350°F (175°C). Place the thawed chicken cordon bleu on a baking sheet and cover loosely with foil to prevent drying out. Bake for 20-25 minutes or until heated through.

• For a crispier coating, remove the foil during the last 5 minutes of reheating. This will help the breadcrumbs regain their crunch.

• Avoid microwaving the chicken cordon bleu as it can make the chicken rubbery and the cheese inside may not melt evenly.

• If you have leftover chicken cordon bleu, consider slicing it and using it in salads or sandwiches for a delicious twist.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken cordon bleu on a baking sheet lined with parchment paper.
  3. Cover the chicken loosely with aluminum foil to prevent it from drying out.
  4. Heat for about 20 minutes, or until the internal temperature reaches 165°F (74°C).
  5. Remove the foil for the last 5 minutes to crisp up the breadcrumbs.

• Microwave Method:

  1. Place the chicken cordon bleu on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through.
  4. If not heated through, continue in 30-second intervals until the internal temperature reaches 165°F (74°C).

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Place the chicken cordon bleu in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
  5. Ensure to turn occasionally to avoid burning the breadcrumbs.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the chicken cordon bleu in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure even heating.
  4. Continue until the internal temperature reaches 165°F (74°C) and the breadcrumbs are crispy.

• Oven: Used to bake the chicken cordon bleu at a consistent temperature of 350°F (175°C).

• Meat mallet: Essential for pounding the chicken breasts to an even ¼ inch thickness.

• Cutting board: Provides a stable surface for pounding and rolling the chicken breasts.

• Knife: Useful for trimming any excess fat or uneven edges from the chicken breasts.

• Toothpicks: Used to secure the rolled-up chicken breasts, ensuring they hold their shape during cooking.

• Mixing bowls: Needed for mixing the flour, salt, and pepper, as well as for holding the beaten eggs and breadcrumbs.

• Whisk: Helps in beating the eggs to a uniform consistency.

• Baking dish: Holds the chicken rolls while they bake in the oven.

• Tongs: Useful for handling the chicken rolls when dredging in flour, dipping in eggs, and coating with breadcrumbs.

• Meat thermometer: Ensures the chicken is cooked to the proper internal temperature, confirming it is no longer pink and the juices run clear.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This reduces prep time and ensures a smooth cooking process.

Use a meat mallet: Pounding the chicken breasts to an even thickness ensures they cook evenly and faster.

Assemble ahead: Roll up the chicken breasts with ham and cheese the night before. Store them in the fridge until ready to cook.

Preheat the oven: Always preheat your oven while prepping to save time.

Use a baking dish with a lid: This can help the chicken cook faster and stay moist.