This is my twist on the recipe for Chicken Cordon Bleu:
I looked at many recipe sites and found lots of variations on the recipe for Chicken Cordon Bleu. I wanted the traditional rolled chicken, rather than stuffing the ham and swiss into a pocket. I love the pinwheels when you slice it. It makes a very attractive dish.
Also, I was set on making a wine sauce, rather than using chicken broth. I even went out of my way to buy a bottle of sauvignon blanc for the occasion. It probably wasn’t necessary, but I was determined to make the white wine sauce the first time I attempted to make this dish. Any good dry white wine would suffice. The alcohol cooks out of the sauce, but the flavor remains. So, make sure it is a good tasting wine that you would drink. Do not use the salty tasting cooking wine. If you don’t have wine, use chicken broth.
I found two recipes that I combined (Chicken-Cordon-Bleu and Chicken Cordon Bleu II), plus I watched a YouTube video where Emeril Lagasse fried it on top of the stove. There were plenty of other recipes where they baked it in the oven, but I chose the stove-top method.
Also, this recipe is enough to feed at least four people. I started with four large chicken breast halves. I rolled up three of them with ham and swiss, and left the fourth one plain in case my son wouldn’t like the filling (which he didn’t). After pounding the chicken, it turned out to be more than enough for the three of us. We ate two breast halves between the three of us. I would say use one small chicken breast half per person, or one large breast half for two. The following recipe is for two to four people, depending on the size of the chicken breasts and how much you have with it. Of course, it doesn’t hurt to have extra. We enjoyed the leftovers for lunch the next day.
The following is what I came up with, and it turned out yummy! At first, I thought the milk, flour, then egg and breadcrumbs was a bit overkill on the breading, but it was really easy and so worth it. The breading clung to the chicken and came out perfect.
Chicken Cordon Bleu Recipe
- 2-4 skinless, boneless chicken breast halves
2-4 thin slices Swiss cheese
2-4 thin slices smoked lean ham
1/2 cup milk
2 tablespoons all-purpose flour
1/3 teaspoon paprika
1 egg, beaten
1 cup bread crumbs
2 tablespoons butter
2 tablespoons olive oil
Wine Sauce Ingredients:
- 1/4 cup dry white wine (I used sauvignon blanc)
1 teaspoon chicken bouillon granules
2-3 teaspoons cornstarch
1 cup heavy whipping cream
2 oz. grated swiss cheese (or cut up a couple of slices)
Pound chicken breasts to about 1/8″-1/4″ thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Roll each chicken breast and secure with string or toothpicks.
Line up four small bowls: one with milk, one with flour, one with egg, one with breadcrumbs.
Mix the flour and paprika in one small bowl. First, dip chicken in milk. Next, coat the chicken with the flour mixture. Then, dip in beaten egg and finally, coat completely with breadcrumbs.
Heat the butter and olive oil in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Keep an eye on it because it browns quickly. Add wine and bouillon. Reduce heat to low, cover, and simmer, turning occasionally, for 30 minutes, or until chicken is no longer pink and juices run clear.
Transfer the breasts to a warm platter and remove the string or toothpicks. Slice into 1-inch pinwheels before serving.
Whisk the cornstarch with the cream in a small bowl, a little at a time, and whisk slowly into the skillet. Add cheese and allow to melt and incorporate into sauce. Cook, stirring until thickened. Season to taste with salt and pepper. Remove from heat and pour over the chicken. Serve warm.
P.S. I used a meat pounder purchased from Amazon and it was great. It had a nice grip and was just the right weight to pound the chicken without any tearing, plus it is dishwasher safe.
This got 5 stars from me, but even though my husband liked it, he’s not crazy about anything with wine or a cream sauce. However, like the great husband that he is, he ate every bit of it 🙂
Latest posts by Susan (see all)
- My Second 5-Gallon Bucket Garden – Tomatoes, Red Bells, Green Beans and Herbs - June 25, 2016
- Roasted Eggplant Parmesan – Plus a couple of simple low carb recipes with Eggplant! - September 16, 2015
- Cauliflower Mac & Cheese - August 21, 2015