Chicken Cordon Bleu Recipe | How To Make Chicken Cordon Bleu (Authentic French Recipe) Food Cravings Chef Nicko

  If you love French Cooking, here's an easy recipe for you! Chef Nicko's take on a classic French dish, Chicken Cordon Bleu! Sometimes, referred to as simply, Cordon Bleu, the name alludes to a dish prepared with the highest standards of excellence, and comes from Henry III, Knights of the Order. Blue cordons, were also worn by respective cooks, and chefs in the kitchen brigade during the 1500's. Making this chicken dish, is simple, easy, and most of all, very delicious! The perfect recipe for your weeknight meals! Let's get started! For this recipe, you'll need:
             
               Boneless Skinless Chicken Breasts
               Ham (good quality) I use French Jambon
               Gruyere, or Comte Cheese (Sliced or, Shredded)
               Flour
               Eggs
               Bread Crumbs (Panko works well here)
               Peanut Oil
               Thyme (to taste)(fresh or, dried)
               Salt (to taste)
               Pepper (to taste)
               Bamboo Mat (for rolling Sushi)(optional)

First, you'll start by laying a sheet of plastic wrap on your cutting board, then place your chicken breast that you cut in half(lengthwise), down, and cover with another sheet of plastic wrap of equal size. Next, using a rolling pin, an empty wine bottle, or a meat mallet, we'll start pounding the breasts down flat(approximately 1/4 inch to 1/8 inch thickness). Make sure you do this for all the breasts you'll be using. I used two breasts, because I wasn't cooking for company, so this amount was sufficient for me. Next, you'll need to wrap your bamboo mat,(four times)using plastic wrap. Make sure the sheet of plastic is big enough to cover the entire bamboo mat, once around horizontally, and vertically. Cover the bamboo mat with two sheets tightly wrapped in each direction(vertical and horizontal).

Next, using both hands, with the tip of your fingers, slide the flattened chicken onto the bamboo mat. Once you've gracefully, accomplished this task, it's time to add the ham and, cheese. Be sure to watch my YouTube video on How To Make Chicken Cordon Bleu, for more tips, and tricks, on how to layer the ham and, cheese. The way, I did this, was by treating the cheese and the "glue," between the layers of ham and, chicken. Once rolled, it'll help hold things together, without sliding out when you cut in to start eating.

Once you've placed the ham and, cheese down, the next thing you'll need to do, is start rolling the meat into what is known, as a Roulade. Start by placing the edge of the bamboo mat that's closest to you, on top of the chicken by rolling it forward. While doing this, you'll need to gradually, tuck in the meat, and cheese mixture as it beings sealing. Finally, when you've rolled a perfect Roulade, go ahead and, firmly press and, slide your hands away from you in a horizontal motion, while tightening the press along the bamboo mat. Do not squeeze too hard, as this will defeat the purpose! Use enough force to help keep everything tucked and, rolled tightly, as if this were a Sushi Roll, without breaking, or destroying your Roulade.

Next, cover in plastic wrap(do this for every chicken breast, you roll) by pinching the sides much like a sausage, and spinning upwards to seal and compress, until tightly packed.
Refrigerate for at least four hours, or overnight for best results.

Later that same day, or the next day, depending on when you actually put these in. You'll want to remove them from the fridge and start frying. I shallow fried mine, that way, you're using less oil, and this isn't overly oily. Moving on, set up your breading station by adding flour into one plate, pie tin, or bowl. Then, beat one egg per every two chicken breasts, that way, you'll have just enough to coat each piece. I use a bowl and a smaller whisk to beat these with. Next, transfer the beaten egg into a pie tin. Shortly, thereafter you'll dish out some breadcrumbs onto the pie tin, or you may choose to use a ratio of 1 to 1, Panko breadcrumbs, to regular breadcrumbs, depending on what type of texture you're trying to achieve. For me, I'm good with either, or, or both. It's no matter.

If you're specific about how you prefer the crunch, of the slices, then by all means, adjust accordingly. Preheat a large pan, or skillet on medium high heat, with a drizzle of peanut oil(this oil has a higher smoking point and, will result in a more even browned crust). Use enough to coat the pan 2 millimeters, but do not over saturate. Next, transfer the unwrapped chicken breast roll into the pan, and begin shallow frying for 2-3 minutes on each side until, evenly browned. Obviously, remove the plastic wrap off of the chicken roulades before beginning your frying method. Please don't be one of those people who forgets to be safe and, ends up hurting themselves, while trying to cook. Use good common sense!

Once your chicken has finished browning, place them on a cooling rack lined baking sheet with a sheet of parchment paper underneath for easy cleanup and, better heat distribution throughout. Preheat the oven to 400F and bake the chicken for 15-20 minutes, or until fully cooked. You can choose to cook these on 375F - 425F depending on your oven type, and cooking rate, at this heat level. All the fine details, are left entirely up to you. My recipes, are simply a how to method, designed to guide YOU, the chef of your respective dish.

WATCH VIDEO BELOW FOR MORE TIPS & TRICKS!

  
Remember, there is no sauce of any kind, in traditional, authentic French Chicken Cordon Bleu! The implementation of cream sauce, or bechamel sauce, is an Americanized adaptation of this dish. Don't let anyone fool you into thinking otherwise. Now, if you need extra guidance, simple replay the YouTube video on How To Make Chicken Cordon Bleu. I hope you've enjoyed this recipe for my take on the authentic way to make Cordon Bleu! I'll see you in the next video recipe! Bon Appetit! Enjoy, and keep cranking out those meals!