Tips on Making Chicken Cordon Bleu
Chicken cordon bleu brings together a combination of flavors. Several variations and preparation methods have developed for these stuffed chicken breasts. Some recipes indicate pan frying, while others bake the chicken in the oven. Recipes also vary on breading and filling options, such as whether to use ham or prosciutto and Swiss or provolone cheese. The many options allow for individual taste preferences. Does this Spark an idea?
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Thin Cutlets
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To make for easier handling, butterfly the chicken breasts by cutting horizontally through the center of the meat to create two thin cutlets. Pound the cutlets with a meat mallet to a 1/4-inch thickness to allow for easier rolling in later steps of preparation. You can reduce the mess by sandwiching the chicken between two pieces of waxed paper before pounding it.
Seasoning
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Sprinkle both sides of each cutlet with salt and pepper. You can also add other seasonings to suit you taste preference, such as poultry seasoning or sage, white pepper and dry mustard. If you like a little spice, try a dash of cayenne pepper. Don't be afraid to experiment and try something new.
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Filling
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When you purchase the ingredients for this dish, go to the deli counter and have the attendant slice the meat and cheese for you. Ask for shaved ham or prosciutto and paper-thin cheese. Ask to sample it before you buy it to make sure of the taste and the thickness. The slices must be paper thin because rolling the chicken can be tricky with thick ingredients. The cheese will break and the ingredients won't stay inside the finished product very well.
Toothpicks
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Whether you choose to bread the chicken or not, pan fry it or bake it, you would be wise to use toothpicks in the preparation of this dish. Othewise, the chicken could unroll during the cooking process and create a mess of melted cheese to clean up later. And while all of the great flavors will still be apparent in the dish, the presentation will be very different from what you imagined. Stick two or three toothpicks completely through each chicken roll to alleviate this potential problem. Just remember how many you used so you can remove them prior to serving.
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References
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