Chicken Cordon Bleu. A delicious French classic, chicken cordon bleu is made of chicken breasts stuffed with ham and Swiss cheese. The chicken will bake into a beautiful, golden, and crispy piece of meat that's perfectly swirled on the inside. Chicken Cordon Bleu sauce really completes this dish.
Two blue ribbon tastes in wedded bliss -- Chicken Cordon Bleu II! Trim any fat around edges of chicken. Working one at a time, place chicken between sheets of parchment paper and pound with a mallet or rolling. You can have Chicken Cordon Bleu using 9 ingredients and 24 steps. Here is how you cook it.
Ingredients of Chicken Cordon Bleu
- It's of Main.
- Prepare of Chicken breasts (skinless and boneless).
- It's of Butter.
- Prepare of Salt.
- You need of Paprika.
- Prepare of Bread crumbs.
- It's 2-3 pcs of Eggs.
- Prepare of Ham.
- Prepare of Swiss cheese.
Roll up and tuck in ends; secure with toothpicks. Place butter in a shallow bowl. An easy Chicken Cordon Bleu which is quick to prepare, and baked rather than fried. All the flavour, all the crunch, a beautiful golden crumb, and it's better for you!
Chicken Cordon Bleu instructions
- Melt butter in medium heat. Sprinkle salt and paprika on the melted butter..
- Cut a slit on the thick part of the chicken to make a thinner and wider size..
- Brush chicken with the seasoned melted butter..
- Place the ham and swiss cheese then roll the chicken from one side towards the other side. Fasten or lock the roll with a toothpick..
- Whisk eggs and add the remaining melted butter..
- Dip the chicken rolls into the egg, then dredge with breadcrumbs. Repeat this step twice for better coating..
- Fry or bake coated chicken rolls. Don't forget to remove toothpicks after cooking..
- Serve with white sauce..
- Melt butter in medium heat. Sprinkle salt and paprika on the melted butter..
- Cut a slit on the thick part of the chicken to make a thinner and wider size..
- Coat the chicken with the seasoned melted butter..
- Place the ham and swiss cheese then roll the chicken from one side towards the other side. Fasten or lock the roll with a toothpick..
- Whisk eggs and add the remaining melted butter..
- Dip the chicken rolls into the egg, then dredge with breadcrumbs. Repeat this step twice for better coating..
- Fry or bake coated chicken rolls. Don't forget to remove toothpicks after cooking..
- Serve with white sauce..
- Melt butter in medium heat. Sprinkle salt and paprika on the melted butter..
- Cut a slit on the thick part of the chicken to make a thinner and wider size..
- Coat the chicken with the seasoned melted butter..
- Place the ham and swiss cheese then roll the chicken from one side towards the other side. Fasten or lock the roll with a toothpick..
- Whisk eggs and add the remaining melted butter..
- Dip the chicken rolls into the egg, then dredge with breadcrumbs. Repeat this step twice for better coating..
- Fry or bake coated chicken rolls. Don't forget to remove toothpicks after cooking..
- Serve with white sauce..
This retro classic is here to stay - always! Chicken stuffed with ham and cheese, coated with crunchy golden breadcrumbs. Pound chicken breasts if they're too thick. Fold edges of chicken over filling and secure with tooth picks. Mix flour and paprika and coat chicken.