Chicken Cordon Bleu
ID: db2c68f7...
A classic French-inspired dish featuring butterflied chicken breasts stuffed with savory ham and melted Gruyère cheese, rolled, breaded, and pan-seared to crispy perfection before finishing in the oven. It is elegantly served with a rich, creamy Dijon chive brandy sauce.
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🍳 Cooking Flow
Butterfly and pound the chicken breasts thin, then season both sides. → Layer with sliced ham and Gruyère cheese, then roll tightly. → Coat the rolls sequentially in flour, beaten egg, and breadcrumbs. → Pan-sear the chicken rolls until golden, then bake at 450°F for 10 minutes. → Prepare a pan sauce with butter, garlic, shallot, brandy, Dijon, heavy cream, and chives, then pour over the sliced chicken.
Cooking Steps
Brief Cooking Order
Butterfly and pound the chicken breasts thin, then season both sides. → Layer with sliced ham and Gruyère cheese, then roll tightly. → Coat the rolls sequentially in flour, beaten egg, and breadcrumbs. → Pan-sear the chicken rolls until golden, then bake at 450°F for 10 minutes. → Prepare a pan sauce with butter, garlic, shallot, brandy, Dijon, heavy cream, and chives, then pour over the sliced chicken.
Introduction
A classic French-inspired dish featuring butterflied chicken breasts stuffed with savory ham and melted Gruyère cheese, rolled, breaded, and pan-seared to crispy perfection before finishing in the oven. It is elegantly served with a rich, creamy Dijon chive brandy sauce.
Step 1
Butterfly the chicken breasts by slicing them horizontally almost all the way through, then opening them up like a book.
Step 2
Place the butterflied chicken breasts between plastic wrap and gently pound them thin using a meat mallet, being careful not to tear the meat.
Step 3
Remove the plastic wrap and season both sides of the flattened chicken breasts with salt and black pepper.
Step 4
Layer sliced ham and a slice of Gruyère cheese onto each chicken breast.
Step 5
Dust a little flour along the outer edges of the chicken to help seal the rolls.
Ingredients List
Important Notes
Pound the chicken carefully to avoid creating holes, which can cause cheese to leak out during cooking.
Rolling the chicken as tightly as possible helps seal in the fillings.
Letting the chicken rest for a few minutes after baking ensures the cheese doesn't completely run out when sliced.
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