Unfortunately, Chris Kimball doesn’t have a recipe for Chicken Cordon Bleu. Perhaps he thinks it’s too similar to other forms of schnitzel (for example here or a milanese), but this version is rolled with ham and Swiss cheese. Also, here I served it with a white wine sauce. Overall it is relatively simple to prepare and makes for a nice, but rich, meal. The hardest part is properly wrapping and rolling so that the cheese doesn’t ooze out during cooking; compete success today.
- During cooking the pan was hotter than expected, so the first side was a little too dark. I was able to adjust the temperature so that the dish wasn’t too badly overcooked.
How much work? Low/Medium.
How big of a mess? Low/Medium.
Started: 5:00 PM. Ready: 6:30 PM.
Chris Kimball doesn’t have a recipe. Here is how I cooked them:
4 chicken breast, boneless and skinless
4 slices smoked ham
2 ounces Swiss cheese, cut into 4 equal “fingers”
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 large egg, beaten
3/4 cup fresh bread crumbs
3 + 1 Tablespoons unsalted butter
1/2 cup chicken stock
1 cup white wine
Juice from one lemon
- Butterfly the chicken and place each piece in a ziplock bag, pound to between 1/4 inch and 1/8 inch thick. Take care not to pound holes in the chicken.
- Layer each breast with the ham, then place a finger of cheese in the center. Roll up to completely enclose the ham and cheese and secure with toothpicks.
- Need three bowls. In first, combine the flour, salt and pepper. In second, eggs. In third, bread crumbs.
- Lightly dredge the chicken in the seasoned flour, then dip in the egg and coat with bread crumbs.
- Place on a baking sheet and chill at least 15 minutes and up to 4 hours.
- In a large skillet over medium-high heat, add 3 tablespoons butter. Add the chicken and cook, turning carefully with tongs, until browned, about 12 minutes.
- Add 1/2 cup of the stock to the skillet, reduce the heat to medium-low, cover and simmer until the chicken is cooked through, 20 minutes.
- Move the chicken to a warm oven
- Raise the heat to high, and cook, stirring up browned bits clinging to the bottom, for 1 minute.
- Add the wine, uncovered, until the consistency of gravy, about 5 minutes.
- Add lemon and pour sauce over the chicken breasts.
- Makes 4 servings.