Fancy and sophisticated, yet simple and delicious. That’s how chicken cordon bleu should be described. The first time I ever made Chicken Cordon Bleu was for Valentine’s day back when Erik and I were still in college. So with Valentine’s day soon approaching I was inspired to share my recipe with all of you. It makes the perfect meal for something special like Valentine’s day but is also easy enough to have for a week night dinner. I hope you enjoy it!
Butterfly The Chicken
First, I’d like to talk about a technique called butterflying. If you already know how to do this then you’re ahead of the game! If you don’t know what this is, keep reading!
To butterfly a piece of chicken, take a sharp knife and slice partway through the chicken, starting at the thickest part. Next open the chicken breast so that it resembles a butterfly. From here you can use a meat tenderizer to pound the chicken to get it to the right thickness. This is really important for making chicken cordon bleu because your chicken needs to be thin enough to be rolled.
Rolling Up Your Chicken Cordon Bleu
Which brings me to my next step. After you’ve butterflied and thinned your chicken, top each with a slice of prosciutto. If you can’t find prosciutto, another type of smoked ham can be substituted. Just make sure it is thinly sliced.
Top with 1/3 cup of Gruyere (or Swiss if you can’t find Gruyere) and roll it up from the end. A helpful tip for getting everything rolled up tight is to use a piece of plastic wrap. Starting from the end, tuck the piece of chicken and begin to roll. Use the piece of plastic wrap to help keep everything tight as you go.
Just make sure the plastic wrap does not get rolled into the chicken!
Make Early and Bake
I like to make these up in advance earlier in the day. I get the butterflying, pounding, filling and rolling all out of the way. Then I wrap them up in the plastic, wrap, and stick them in the refrigerator until it’s almost dinner time. Then all you have to do is take them out, dust them with flour, dredge through egg and dip them in bread crumbs.
After about 35 minutes in the oven, (or an internal temperature of 165 °F.) you have perfect, delectable chicken cordon bleu.
Make sure you use a food thermometer like the one shown below. This Oxo one is the one I like to use.
Use a good, sharp knife to cut into pinwheels and enjoy! Don’t forget to make a wonderful Strawberry Napoleon for dessert!
Did you try this chicken cordon bleu recipe? Let me know how it went in the comment below.