Here’s a hearty meal that’s great any time of year. Chicken cordon bleu packs ham and Swiss cheese into a chicken breast! Enjoy this fantastic method of cooking a classic from Chef Blake. You’ll love this tasty meal!
How to Make Chicken Cordon Bleu
Ingredients you will need:
- 2 chicken breasts
- Sliced Swiss cheese
- Sliced ham
- Seasoned flour
- 1 egg (whisked)
- Panko bread crumbs
Slice a pocket into each chicken breast.
Insert slices of Swiss cheese and ham.
Pat chicken into seasoned flour.
Dip completely in egg.
Cover completely in Panko bread crumbs.
Fry chicken in 350 degree oil until cooked completely all the way through.
Are You Chicken in the Kitchen?
At Rada, we’re crazy about chicken recipes, and we hope you are too! Chicken is perhaps the healthiest, easiest meat to work with (and arguably the tastiest!).
We even made a cookbook featuring all chicken recipes! It’s called Are You Chicken in the Kitchen? and it’s packed full of great recipes from wraps and enchiladas to flavored and marinaded chicken breasts.
Order your copy of Are You Chicken in the Kitchen? at the online Rada store!
Also, check out some of our recipes that use chicken on our blog:
- Chicken Wild Rice Soup
- Meditteranean Chicken Salad Sandwiches
- Feta & Spinach-Stuffed Chicken
- Spinach Greek-Style Pizza with Chicken
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It’s What’s Inside That Counts!
Learn step by step how to make Chicken Cordon Bleu in this instructional video from Chef Blake. He has some great tips to follow as you cook to prepare the best recipe possible.
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Chicken Cordon Bleu Video Transcript:
Hello, welcome back to Rada’s Test Kitchen. My name is Blake Landau and today we’re going to be making Chicken Cordon Bleu. We’re going to be using the chicken breast we broke down in our previous video. We’re going to stuff them with some ham, some aged Swiss cheese, drudge them in flour and egg wash, bread them in Panko bread crumbs and then we’ll fry them.
So we have the chicken breast with the skin on it. That’s optional, you don’t have to have the skin. Easily comes off. Just trimming it up with the Rada Paring Knife. You can save the skin. So we have this really nice breast here. Either side, it doesn’t matter, but I like to go in on this side. Insert your blade and just kind of slice yourself a pocket into the breast. You want to know and understand where your blade is going. The hole will be as wide as your knife. The hole on the inside will be a big enough pouch you can stuff it full of ham and Swiss and make it worth cutting into.
I’ll do the second one here and I’ll keep the skin on this one. I’ll go in, cut up a little bit. Feel my blade going down here and come back up just like so. My blade came down and around. Now we’re going to take a piece of Swiss cheese, cut it however you’d like, we’ve got some ham. Trim it to make it so it fits in there easily. Double it up with the cheese. That’s the best part. Force it into place. You can kind of see where it is from here to here. We have some spots where it’s not in.
Now that we’ve got them stuffed, sometimes you can take a skewer and close it, but the key is to keep that small hole. Take the breast, stick it in a seasoned flour. Get it nice and good. Put it in some egg, fully whisked, completely incorporated. A whole egg. I’m using Panko bread crumbs here. It’s important that you really press it on there. Get those wet spots to adhere to the bread crumbs. There’s one portion. This is the skinless one. The purpose of the flour is to dry off the chicken breast so the egg can stick to it. The purpose of the egg is the glue for the Panko bread crumbs. The proteins in the egg bind everything to it.
We’re going to put this in the oil, at 350 degrees. Try not to spill it everywhere.
We have our fried chicken cordon bleus here. Like I said earlier, it was about 350 degrees in the fryer oil. It wouldn’t hurt to go down to 325, it won’t darken as much. You can then stick in the microwave to get the cheese melted nice. Otherwise, just slice and serve. Thanks for watching. See you next time.
End of Video Transcript