Chicken Cordon Bleu
- Reviews 2
Ready In: 45 mins
Serves: 4
Ingredients
- 4 chicken breasts
- 8 slices swiss cheese
- 4 slices ham (Virginia baked ham)
- 1 tablespoon butter
- 1 cup dry white wine
- 1 tablespoon chicken bouillon powder
For Breading
- 1⁄2 cup flour
- 2 teaspoons garlic powder
- 1⁄8 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 teaspoon dry basil (crushed)
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1⁄2 cup milk
To Fry
- 3 tablespoons butter
- 1 cup canola oil or 1 cup vegetable oil
For Sauce
- 1 1⁄2 teaspoons black pepper
- 1 1⁄2 teaspoons garlic powder
- 1 teaspoon chicken bouillon powder
- 1 cup whipping cream (heavy) (optional)
- 1 tablespoon cornstarch (use more if needed)
For decoration
- crushed parsley flakes (optional)
- fresh kale (optional)
Directions
- Rinse chicken breasts with cool water.
- Slightly pound chicken if they are too thick. (The ideal thickness is about 3/8 inch.).
- Cut cheese and ham slices to the appropriate size and fit in the middle of the chicken breast (using the non-smooth side).
- Leave about 1/2 inch of space from the edges of the breast.
- Fold edges of chicken over top the ham and cheese and secure thoroughly with toothpicks.
- (Tip: use as many toothpicks as necessary to securely hold chicken together without exposing the ham and cheese filling.).
- Thoroughly mix together all the ingredients for the breading in a medium size bowl and set aside.
- Prepare another (small) bowl with the 1/2 cup of milk and set aside.
- Using a medium sized skillet (that has a lid), completely melt 1 tablespoon of butter using medium heat, and then add the oil (either vegetable or canola).
- Turn the skillet temperature to a medium-high setting, and allow a few minutes to raise the temperature.
- Individually take each filled chicken breast and submerge in the milk and then transfer to the breading mixture.
- Throughly coat each side of the breast carefully without unsecuring the chicken breast.
- Lightly shake off excess breading and carefully place each breast in skillet.
- Cook about 3-4 (or more if needed) minutes per side until golden brown.
- (Tip: If chicken is browning fast you may want to reduce the temperature. We want to make sure that the chicken is cooking on the inside as well.).
- Remove golden brown chicken breasts from skillet and place on a plate on top of a few paper towels to absorb excess oil.
- Turn off heat to skillet.
- Drain oil from skillet into an appropriate container (ex. ceramic bowl; refrain from using metal, it will get extremly hot) to cool.
- Wash skillet off to use again.
- Using the skillet, completely melt 1 tablespoon butter over medium heat.
- Mix together 1 cup dry white wine and 1 1/2 tablespoons of chicken bouillon (powder) using a wire whisk, and pour into skillet with the melted butter.
- Turn the setting to high, for the skillet, to heat until it starts to boil.
- Place the golden brown chicken breasts back into the skillet, cover, reduce heat to medium-low, and cook for 20 minutes.
- Mix together the ingredients for the sauce in a small bowl and set aside until chicken breasts are finished cooking.
- When 20 minutes has passed, remove the chicken breasts from the skillet and place on a serving platter. (Leave liquid in the skillet).
- Turn heat setting to medium-high and add the sauce mixture, stirring continuously.
- Heat until thickened, which takes a few minutes.
- (Tip: If sauce is not thick enough for you, mix together some cornstarch and water together in a small bowl, using a wire whisk, and apply the mixture sparingly to the sauce mixture in the skillet.).
- Turn heat off and spoon sauce over top of the chicken breasts.
- Top with parsley flakes and garnish with kale on the sides to decorate the dish.
- ENJOY!
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