Chicken Cordon Bleu

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For this classic dish, we are going to need a considerable amount of pent-up frustration to pound out Zaycon chicken breasts, so it’s perfect for a weeknight dinner! Rough day at work? Perfect. Did the kids paint the dog? Even better! Partner has anger management issues? THE BEST – have him do it!


DSC_5691DSC_5677We start with our old friend, the giant double boneless skinless breast that we are oh, so familiar with. Do a trim up, remove the rib meat lobe & any extra fat that might be there. Admire your work.

Next, you’ll want to butterfly the thick part of the breast to approximate the thickness of the thinner area. This might take two cuts.

Between two layers of plastic wrap, place the chicken sprinkling a bit of water between the chicken and the plastic wrap. This will help the chicken move and slide a bit during the gentle slams.

Grab your whacker implement and have fun. You’re going to try and get these to be as thin as possible – like 1/8” to ¼” in thickness. The thinner they are the better your result will be.

Brush the chicken with Dijon mustard, then place sliced ham and then cheese of your choice. Traditional cheese to use here is Swiss, I like gruyere too. If you want a really nice, long, stringy melty one, provolone would be great. Roll them up, tucking in the sides as you go to form a chicken burrito-looking roulade.

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Put this in the fridge for 30-60 minutes or more. This will firm up the chicken making it super easy to pan fry. Dip your chicken roll, first, into flour, then into an egg bath and then in bread crumbs. I used just regular bread crumbs here, but you can use panko if you like.

In a large skillet, add a tablespoon or so of olive oil and equal amount of butter. Pan fry each side for a couple of minutes, then into a 350 pre-heated oven for 20 minutes or so, when they are done, they will want to sit and rest for 4 minutes or so.

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Get ready for the compliments.

6 thoughts on “Chicken Cordon Bleu

  1. I watched the video, but didn’t hear how long or at what temp the fingerlng potatoes were cooked. Do you have the recipe for them? thanks

  2. The photos show dipping in something (egg?) with panko…not sure. The instructions don’t say anything about it. Did I miss something?

  3. ha! I made this last night without the four, eggs and bread crumb.. my question is, how in the world do you make the chicken stay rolled up? Did you use toothpicks? some of my pieces stayed rolled up, some did not. It was still very good, hubby loved it, even without the four, egg and breadcrumb.

    Also, is there a button for “printing” the recipe? I’d love to have this handy with my other recipes.

  4. Keeping the chicken roll together is easiest when you do several things – make sure you have pounded the chicken thin enough 1/8 to 1/4 inch thick all over, that you use very thinly sliced ham and cheese, and that you leave plenty of space between the ham/cheese layers and the outside edges of the chicken. Then it is important to roll it like a burrito or wrap, first folding in one end, then both sides, then rolling up slowly, keeping it as tight as possible. Last, make sure you refrigerate the roll for at least a half hour – this help all the ingredients to bind together. The flour/egg/crumb wash helps to bind it together, too. If you neglected that step, you missed one more opportunity to keep it all together. You can use baker’s twine and truss it up, or use toothpicks as a last resort. Handle it gently at every step. Good luck

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