Chicken Cordon Bleu
Chicken breast filled with ham and Swiss cheese is what makes this delicious Chicken Cordon Bleu taste so amazing. It was a huge hit with the grandkids, hubby and me…….. there were no leftovers. You know it has to taste great because I rarely fix fried food but this is an exception!
Source: My Great Recipes
Ingredients
Place the chicken breasts between 2 sheets of
plastic wrap and pound with the flat side of
a mallet. Pound very thin but don’t let it get
holes in the chicken. Try to pound it
into a circle the best you can.
Place 1 slice of cheese and 1 slice
of ham the top of the chicken.
Roll up the chicken tightly with the
ham and cheese inside. Wrap the
chicken in plastic wrap and squeeze
the air gaps out of the chicken roll.
Remove the plastic wrap and use
toothpicks to hold the chicken together if
necessary. Repeat with the remaining chicken.
Lightly coat the chicken all
over with the cornstarch.
In a large heavy fry pan over
high heat, melt the butter.
Add the chicken rolls.
Salt and pepper to taste.
Cook on all sides until brown and
cooked through. Do not over cook.
Slice removing any toothpicks and serve.
Chicken Cordon Bleu
http://www.InDianesKitchen.com
Ingredients
- 4 chicken breasts, boneless and skinless
- 4 thin slices of ham, about 1 oz. each
- 4 slices Swiss cheese
- 4 Tbsp. cornstarch
- 4 Tbsp. butter
- salt to taste
- pepper to taste
Directions
- Place one chicken breast between 2 sheets of plastic wrap and pound with the flat side of a mallet. Pound very thin but not so thin that holes form. Try to pound them into a circle shape.
- Place one piece of ham and one piece of cheese on the top of one end of the chicken.
- Roll the chicken up tightly starting with the ham & cheese side.
- Wrap the rolled chicken in plastic wrap and squeeze getting out the air gaps. Remove the plastic wrap and use toothpicks to help keep the chicken together if necessary.
- Repeat steps 1 – 4 with remaining chicken.
- Lightly coat each chicken roll all over with the cornstarch.
- In a large frying pan, melt the butter over high heat.
- Add the chicken rolls then salt and pepper to taste.
- Cook on all sides until the chicken is browned and the chicken is completely cooked through but do not over cook.
- Remove the pan from the heat and carefully remove the chicken from the pan. Remove the toothpicks, if any, then slice each roll into 3 pieces and serve.
That looks too good!
Thank you we just love the combination.
Yes I make it and love it deep fried the cheese then is still in tact but melting the chicken golden and tastes , as you say, lovely.
Were you a chef in your other life? 😂🤣😂
One of my favorites. Hugs
Thanks Mags and have a wonderful week! ❤
I love chicken cordon bleu!! I like how you did it seems simple!
It looks like a complicated food but it really is a simple to make. You should give it a try.
I’ve made these a time or two, always vowing to make them more often because they are soooo delicious! Yours look great. I never thought to use cornstarch as the “great barrier grease”. I usually make the calorie count worse by using the traditional flour/egg/crumbs coating. The mess of this, of course, keeps me from doing it very often! So lazy!
Virtual hugs,
Judie
I absolutely hate frying food. But this is one that just breaks the rules…lol Thank you Judilyn!
That looks easy and delicious! I have bought the store ones in a box, and they always have that pressed chicken taste.
Sorry I meant to say processed chicken taste.
It probably was. I can’t stand anything processed anymore. There are things I buy for convenience like soup but over all my main meals are from scratch.
I try not to buy processed either or eat processed if I can help it. When people eat at places like Subway or Tim Horton’s they think they are getting fresh food, but it’s not. Their breakfast sandwiches don’t even taste like real eggs, but I guess most people get used to it and think that’s what real food is?
Another absolutely delicious recipe!
Thank you Valerie it is one of our favorites.
I love that you made this a lean version without the coating- looks delicious!
Thank you Jacquie it really did taste amazing.
I m starving now💖
Then you need to hurry up and make this…hahahaha
☕💖🥐
Great work Diane! next time also try adding two thin slices of zucchini together with the cheese and ham. It’s delicious!
Great idea! Zucchini will be coming in season soon! Thank you Alessia!
Thanks you too Diane!!
Saw you mine
https://piattoranocchio.com/2019/05/09/rolle-di-tacchino-e-a-volte-ritornano/
09/05/2019 ?
Great minds think alike….hahahaha
Yes Diane!!! 👍🏻👍🏻
This sounds delicious. Funnily enough it was only yesterday when I had something similar for lunch, at a roadside Inn. The chicken was stuffed with a tangy Welsh Rarebit and ham and rolled in breadcrumbs. Served with Spinach, Potato Salad, and hand made gourmet chips, cooked with the skins on. Yummy …
Thank you! Oh yum what a great combination and amazing meal!
Mmm – it was! I’ve never had this before so it was a pleasant change, thanks. Strictly speaking it should be Welsh Rabbit but it’s more usually called ‘rarebit’ …
I always wondered how to make this!
You should give it a try Jessica!
Thank you. My husband would love this!
The dish is known to me, I confirm, it is extremely tasty. I’m glad you’ve honored her on the blog.
Greetings
Yes it is a classic dish and very tasty! Thank you and have a great day!
My mom used to make chicken cordon bleu – always one of my favorites.
Me too! It’s one of the few ways I really love the white meat! I’m a dark meat gal!
I don’t think I’ve had dark meat chicken, but have for cornish hens when my mom used to make them years and years ago. And duck – my father liked duck and after he was gone, the duck didn’t happen as my mom was not a fan of it. Love cordon bleu though.
Duck is one of my absolute favorite foods if fixed right. It is expensive so I don’t buy it but on a rare occasion I will order it when dining out.
I guess I’ve not had it since my father left in 1984 – my mom said “well now I don’t have to have that greasy mess anymore.” Is it messier because it is a dark meat? I think she said that about the cornish hens as well – well, they used to be pans in the oven and splatter all over the place, but they were great, stuffed with wild rice with mushrooms and raisins – yum
Yes dark meat has more fat which is why it is so moist and delicious!
Well turkey can get awfully dry – I must admit that. We had turkey breast as it was just the three of us, then the two of us. We’d be eating turkey for weeks otherwise.
You make it too easy
That is the only way! Thank you!
Classic dish – love it!
Thank you Erica I’m with you!
I can’t press the like button so I’ll print it out…LIKE!!!!! This looks very nice!!!!! Thank you for your very nice comments on my blog posts! I replied to them but I have no idea if anyone I reply at ever gets my return messages, so I’m chatting back at you here! Have a SUPER GREAT REST OF YOUR WEEKEND!!!!!
Thank you so much Kathy! I’m not crazy about the white meat (love the dark meat) but this was delicious! Hope you get your buttons fixed but it worked for now!
Yum! This dish is well worth the extra work 😍💗
It most definitely is Lisa! Thank you!!!
Thanks so much!
That looks – and sounds – sooo delicious!
It really is! Thank you!
Thank you!
Yum! There goes by diet… again. LOL!
You’re so funny Janet! This can’t be that bad! Oh and don’t get rid of the butter it adds the best flavor…lol
From when I was a little girl I loved it 😋😋😋
I don’t think I had this until I was an adult. You were lucky!
😜😜
I shall be making this this weekend.
Enjoy it turned out so good! Let me know what you think of it will you?
Making me drool yet again, Diane!! Yum!
I hope so….hahahahaha Thanks!