How To Easily Make Chicken Cordon Bleu
No need to pound the chicken.
Are you planning on making some stuffed chicken rolls a.k.a. the chicken cordon bleu this Christmas? Maybe you have tried it already and found that you hate it when the cheese filling always oozes out before it's cooked through. If this happens to you often, you need another way of rolling the ham and cheese in the chicken.
We recommend this genius trick of just tucking the filling into the chicken. How? You'll need a small but very sharp knife to make a pocket in the boneless chicken breast. Then you can gently but firmly push the ham and cheese into the center of the chicken via the pocket you made. No need to pound the chicken until thin!
Need a detailed step-by-step on how to do this? Here's how to do it:
- 1 Prepare the chicken: Place a chicken fillet, horizontal to you, on a cutting board. Using one hand, press down on the chicken. Position a sharp small knife parallel to the cutting board and halfway up the chicken. Insert the knife into the chicken, cutting almost all the way through the chicken to make a pocket. Remove the knife and repeat with the remaining chicken fillets. Set aside.
- 2 Stack 1 ham slice and place 1 cheese stick in the center. Roll the ham and insert this into a chicken pocket. If desired, secure with a toothpick. Set aside and repeat with remaining ham, cheese, and chicken.
- 3 Dredge each chicken in a flour mixture, dunk in a beaten egg, and roll in breadcrumbs before frying.
Try this chicken cordon bleu method with a filling inspired by this favorite pizza topping: pepperoni slices, mozzarella, and a thick sun-dried tomato pesto to mimic the pizza tomato sauce. Don't forget the gravy that pairs well with the chicken! If you need ideas for the chicken cordon bleu and the gravy, here are ideas to try:
Thinking about what to cook next? Join our Facebook group, Yummy Pinoy Cooking Club, to get more recipe ideas, share your own dishes, and find out what the rest of the community are making and eating!
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