How to Make A Simple Chicken Cordon Bleu

Use chicken breasts for best results.

Chicken Cordon Bleu is a fancy recipe, but it's easy to simplify to enjoy on a weeknight. The key is to start with chicken breasts that are fully dry. After running cold water over the chicken breasts, pat them dry with paper towels. This recipe makes enough to feed four hungry adults, or a family of five to six people.

Things You'll Need

• 4 skinless, boneless chicken breasts
• 4 slices Swiss cheese
• 4 slices ham
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon All-spice seasoning
• 1 cup flour
• 1 egg
• Water
• 1 cup bread crumbs
• Olive oil
• Frying pan
• Rolling pin
• Plastic wrap
• Sharp knife
• Small bowl
• 2 plates
• Low-sided dish

Instructions

1. Split each chicken breast in half, keeping the halves attached, so that the breast is butterflied. Cover the breasts in plastic wrap and use a rolling pin to flatten the breasts.

2. Combine the all-spice seasoning with the salt and pepper in a small bowl. Rub the breasts with the spice mixture.

3. Place a slice of Swiss cheese and a slice of ham inside each opened breast. Close the breast over the filling. Start at the narrow end, and roll the breast into a tube.

4. Place the flour on a plate. Coat the rolled chicken breast lightly in the flour.

5. Place the egg on a low-sided dish and beat it until fully blended, add a dash of water. Roll the chicken breast in the egg and water combination.

6. Place the bread crumbs on a plate. Roll the chicken breast into the bread crumbs until well-coated.

7. Place enough oil in the frying pan so that it is an inch deep. Put the pan over medium-high heat and let the pan warm until the oil is shimmering, but not smoking.

8. Place the chicken breasts into the pan, seam side down. Cook for 4 minutes, until golden brown. Turn the chicken over and cook for an additional 3 minutes. Serve immediately.

Tips & Warnings

• Make sure breasts are dry when you start.

• Let the Chicken roll on a paper towel after coming out of the frying pan.

• Swiss melts the best but you can use mozzarella also.

• The oil should cover half the size of the breast for best results.

• If you use a larger pan add some home made fries into the oil.

• Keep the end flap of the breasts on the bottom.

• Be careful with the oil it will be very hot.

• Make sure all utensils and work area are clean before and after use.

References

• FoodNetwork.com: Chicken Cordon Bleu