"What's for chicken?" is a humourous twist on "What's for dinner?" where you will find recipes, tips and inspiration to create meals for your family and friends that impress and satisfy a wide range of tastes.

Chicken Cordon Bleu

Another dish prepared in my Culinary Arts class at George Brown. Very fancy and served in many high end restaurants but an absolute snap to make. This dish is delicious and the presentation is impressive. Chef Ian one of our instructors is an absolute hoot and an awesome chef. This is his version of the French Classic. All the chefs at George Brown adjust the recipes to some degree, however of all the courses I have taken at the college, the ones taught by Chef Ian have the most notes as he changes all the recipes, I dare say for the better. Here is his super easy, super delicious Chicken Cordon Bleu.

The Ingredients

4 Boneless, skinless chicken breasts
4 Thick slices of Westphalian ham or other good quality ham
4 Slices of Gruyere, Emmenthal or Swiss cheese
2 Eggs , beaten for egg wash
4 oz Flour seasoned with salt & pepper
8 oz Panko bread crumbs or good quality Italian bread crumbs
2 oz Vegetable oil
Salt & Pepper to taste
Lemon wedges

The Method

• Place your hand of each breast and hold down firmly
• With a sharp knife cut a pocket half way up the breast perpendicular to the cutting board, about ¾ of the way through the breast making a pocket
• Layer the ham and cheese and fold in half
• Place deep inside the pocket and skewer pocket closed with a toothpick
• Dredge chicken breast in seasoned flour, dip in egg wash, and roll in Panko or other bread crumbs
• Preheat oil until hot, fry each breast, presentation side down ( the side where the skin was) until golden and crisp
• Preheat oven to 350F
• Turn chicken and finish cooking in a preheated oven until done aprox. 10 minutes or until internal temperature of 165 is reached
• Remove from oven and let rest until cool enough to handle
• Slice each breast in 3 through the ham and melted cheese center
• Fan out on a plate
• Serve with lemon wedges and mashed potatoes or rice


Leave a reply