This recipe for chicken cordon bleu is adapted slightly from one we found on Kitchen Stories website. I always find that when breading fish, meat or poultry you never need quite as much egg, flour or breadcrumbs that are stated in recipes and a lot goes to waste. Although there's still some waste, the quantities i've given below are good.
The original recipe has a creamy white asparagus sauce with it. I don't think i've ever seen white asparagus in our supermarkets and did half think that i'd try making the sauce with green asparagus. However, David wasn't keen...so I ditched that idea...and decided we'd have some vegetables and potato salad on the side instead.
The chicken has a lovely light and golden crust and is beautifully moist and full of flavour with the ham and oozy cheese inside - delicious!
Tips
- The original recipe says to use slices of gouda…I had slices of emmental in the fridge, so decided to use those instead.
- The clarified butter can be made in advance and kept in the fridge until ready to use.
- The chicken can also be prepared in advance and kept in the fridge until ready to cook – take them out around 15 to 20 minutes to come to room temperature before cooking.
- This chicken cordon bleu recipe is easily adapted if you’re cooking for less or more people.
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How to make this Chicken Cordon Bleu
Ingredients
- 2 large chicken breasts
- 2 slices emmental cheese (see Tips)
- 25g plain flour
- 2 slices ham
- 1 large egg
- 50g breadcrumbs
- 45g clarified butter (see Tips and step 1 below)
Instructions
- To make the clarified butter - put the butter in a small clear glass bowl, then microwave in 10 second intervals until completely melted. Let it settle and you will see a milky residue on the bottom and the rest will be clear yellow. Carefully pour the clear fat into another small bowl or jug, leaving the milky residue at the bottom. Discard the milky residue.
- Place the chicken breasts on a chopping board. Butterfly them by slicing through the middle and opening them up like a book. Cover with cling film and use a meat tenderizer or rolling pin to flatten them. Season with salt and freshly ground black pepper, then place a slice of ham and cheese inside each butterflied chicken breast and fold over. Crack the egg into a shallow bowl and whisk well. Put the plain flour in another shallow bowl and the breadcrumbs in another. Dip each chicken breast first in flour, then in egg, and finally in breadcrumbs. Put the breaded chicken breasts onto a plate, and place in the fridge until you’re ready to cook them (see Tips).
- Preheat the oven to 180C fan/gas mark 4. About 3 minutes before you are ready to cook the chicken, heat the clarified butter in a large oven proof frying pan over a medium heat. Fry the chicken for 1 to 2 minutes on each side, basting the butter over the top and sides of each breast, until golden brown. Transfer to the oven and bake for about 15 to 20 minutes, or until the chicken is cooked through (74C). If you don't have an ovenproof frying, transfer the chicken to a sauté pan, or baking tray to bake them in the oven.
- Remove from the oven and drain briefly on kitchen roll on a plate. We enjoy with some vegetables and potato salad on the side.
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Chicken Cordon Bleu
Equipment
Ingredients
- 2 large chicken breasts
- 2 slices emmental cheese see Notes
- 2 slices ham
- 25 g (0.9 oz) plain flour
- 1 large egg
- 50 g (1.8 oz) breadcrumbs
- 45 g (1.6 oz) clarified butter see Notes and step 1 below
Instructions
- To make the clarified butter - put the butter in a small clear glass bowl, then microwave in 10 second intervals until completely melted. Let it settle and you will see a milky residue on the bottom and the rest will be clear yellow. Carefully pour the clear fat into another small bowl or jug, leaving the milky residue at the bottom. Discard the milky residue.
- Place the chicken breasts on a chopping board. Butterfly them by slicing through the middle and opening them up like a book. Cover with cling film and use a meat tenderizer or rolling pin to flatten them. Season with salt and freshly ground black pepper, then place a slice of ham and cheese inside each butterflied chicken breast and fold over. Crack the egg into a shallow bowl and whisk well. Put the plain flour in another shallow bowl and the breadcrumbs in another. Dip each chicken breast first in flour, then in egg, and finally in breadcrumbs. Put the breaded chicken breasts onto a plate, and place in the fridge until you’re ready to cook them (see Notes).
- Preheat the oven to 180C fan/gas mark 4. About 3 minutes before you are ready to cook the chicken, heat the clarified butter in a large oven proof frying pan over a medium heat. Fry the chicken for 1 to 2 minutes on each side, basting the butter over the top and sides of each breast, until golden brown. Transfer to the oven and bake for about 15 to 20 minutes, or until the chicken is cooked through (74C). If you don't have an ovenproof frying, transfer the chicken to a sauté pan, or baking tray to bake them in the oven.
- Remove from the oven and drain briefly on kitchen roll on a plate. We enjoy with some vegetables and potato salad on the side.
Notes
- The original recipe says to use slices of gouda…I had slices of emmental in the fridge, so decided to use those instead.
- The clarified butter can be made in advance and kept in the fridge until ready to use.
- The chicken can also be prepared in advance and kept in the fridge until ready to cook – take them out around 15 to 20 minutes to come to room temperature before cooking.
- This chicken cordon bleu recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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