Sunday, March 25, 2012

Recipe 9: Chicken Cordon Bleu

So one of the recipes that I have been thinking about making for a long time is Chicken Cordon Bleu, I just was never confident enough about my ability to pull it off.  Especially since Cordon Bleu is always associated with those fancy looking cooking schools that are always advertising on TV.

Anyway, I finally felt like I could attempt it, though I wasn't sure exactly how good it would be.  Here is the recipe that I used: Link


  • 6 skinless, boneless chicken breast halves
  • 6 slices Swiss cheese
  • 6 slices ham
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 6 tablespoons butter
  • 1/2 cup dry white wine
  • 1 teaspoon chicken bouillon granules
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream


  1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
  2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
  3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.


So the recipe didn't really say how thin to pound the chicken.  One of the comments recommended pounding it until it was about 1/2 inch.  So I tried doing that, I think I got fairly close.  Basicially this is just to reduce cooking time.

The first change that I made was instead of coating the chicken with flour I used bread crumbs.  After I had put the ham and swiss in the chicken and folded it over I brushed an egg over the chicken, then I coated it with bread crumbs.  Since the recipe called for flour mixed with paprika, I added the same amount to the bread crumbs.  I think that I should of added a little bit more, but it turned out fine.

The next change, was after browning the chicken in the skillet, I then cooked it in the oven for 20 minutes at 350 degrees.  A lot of people recommended that as a better way to finish cooking it.  

This meant that the sauce was also slightly different.  After putting the chicken in the oven I mixed the wine, bouillon, corn starch and heavy cream in a bowl and simmered it for about 10 minutes.

The Process

The first step of course was to have the chicken inspected.  Sprinkles made sure that it was not spoiled.  I had to stop her before she actually ate it, but other than that she did a great job.

I pounded the chicken and then began the process if filling it with the ham and swiss.  One of the thing that the recommendations added to to wrap the cheese in the ham.  This keeps it from melting out.

I then folded them up and secured them with toothpicks.  One user recommended using string, which might actually be much easier, it was kind of annoying trying to get the toothpicks out after they had been cooked.

Then I coated them with bread crumbs and put them in the skillet. I cooked them a little longer thaen the recipe called for.  Here they are right before I put them in the oven.

And 20 minutes later here they are after taking them out of the oven
 And finally, here are two picture of them cut up.  One without the sauce and one with the sauce.

I think that this recipe turned out pretty good.  I think that the second one that I had was actually a lot better than the first one.  I am not sure why.  I do think that I might actually switch the cheese and not use swiss.  I am not sure exactly what kind of cheese would be best though.

Anyway, the recipe ended up turning out very well, and really wasn't that hard.

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