Chicken Cordon Bleu Recipe by ChefDoogles
Chicken Cordon Bleu Cooking Instructions 35 mins 1 Trim fat off chicken. Slice down the side of the breast to butterfly the breast or make a small incision at the top corner of the breast to make a pocket for stuffing with your fingers. 2 Combine ham and half of the cheese in a mixing bowl. Stuff each breast. 3 Set up a standard 3 step breading station in three different mixing bowls. Flour- Egg Wash- Bread Crumbs....in that order! 4 Season the bread crumbs with the dry spices and remaining cheese. Add melted butter. Mix. Add more butter if necessary, or omit and blanch breaded chicken in oil for 20 seconds. 5 Carefully bread the breasts so you dont lose all the stuffing. 6 Cook at 350° for approximately 25-30 minutes or until thermometer reaches 165° and breading is golden and crispy. 7 Variations; Herbs de Province, rosemary, mustard, gruyere 1 Trim fat off chicken. Slice down the side of the breast to butterfly the breast or make a small incision at the top corner of the breast to make a pocket for stuffing with your fingers. 1 Trim fat off chicken. Slice down the side of the breast to butterfly the breast or make a small incision at the top corner of the breast to make a pocket for stuffing with your fingers. 2 Combine ham and half of the cheese in a mixing bowl. Stuff each breast. 2 Combine ham and half of the cheese in a mixing bowl. Stuff each breast. 3 Set up a standard 3 step breading station in three different mixing bowls. Flour- Egg Wash- Bread Crumbs....in that order! 3 Set up a standard 3 step breading station in three different mixing bowls. Flour- Egg Wash- Bread Crumbs....in that order! 4 Season the bread crumbs with the dry spices and remaining cheese. Add melted butter. Mix. Add more butter if necessary, or omit and blanch breaded chicken in oil for 20 seconds. 4 Season the bread crumbs with the dry spices and remaining cheese. Add melted butter. Mix. Add more butter if necessary, or omit and blanch breaded chicken in oil for 20 seconds. 5 Carefully bread the breasts so you dont lose all the stuffing. 5 Carefully bread the breasts so you dont lose all the stuffing. 6 Cook at 350° for approximately 25-30 minutes or until thermometer reaches 165° and breading is golden and crispy. 6 Cook at 350° for approximately 25-30 minutes or until thermometer reaches 165° and breading is golden and crispy. 7 Variations; Herbs de Province, rosemary, mustard, gruyere 7 Variations; Herbs de Province, rosemary, mustard, gruyere More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Mike's Upstanding Deviled Eggs Pancake Mix Baked Donuts Jerk Pork Roasted Garlic Lasagna de Erico Mike's Upstanding Deviled Eggs Pancake Mix Baked Donuts Jerk Pork Roasted Garlic Lasagna de Erico tumeric rice with peas My Signature Sponge Cake Kale salad with the fixings Crock Pot Beef Stroganoff Soft and Fluffy Sponge Cake Simple Yogurt Bread Honey Datemaki Rolled Omelet for Osechi Honey & Walnut Cream Cheese Foolproof Soy-sauce Seasoned Eggs Strawberry Custard Pudding tumeric rice with peas My Signature Sponge Cake Kale salad with the fixings Crock Pot Beef Stroganoff Soft and Fluffy Sponge Cake Simple Yogurt Bread Honey Datemaki Rolled Omelet for Osechi Honey & Walnut Cream Cheese Foolproof Soy-sauce Seasoned Eggs Strawberry Custard Pudding