Best way to make chicken cordon bleu?

Question

I just made mine last night, I got the recipe online. But it didn't turn out looking like cordon bleu lol. It was more like reverse cordon bleu. It was still good though, I just wanted it to really look like one. On the recipe, it had me use flour & paprika to cover the chicken. Should I use breadcrumbs instead? It was so hard to seal each chicken w/ ham & SWISS using a toothpick. Any other way to cook it? I would also like to use less fat (I used half butter & half extra virigin olive oil instead of full butter).

Answer 1

I have this recipe saved because it works really well:
Chicken Cordon Bleu

4 skinless, boneless chicken breast halves
4 slices Provolone cheese
4 slices Prosciuto
3 tbsp. flour
1 tsp. paprika
6 tbsp. butter
1/2 cup white wine
1 tsp. chicken or beef bouillon granules
1 cup heavy whipping cream
1 tbsp. cornstarch

Directions

Pound the chicken breasts until they are very thin. Place a slice of cheese and prosciuto on each breast. Fold over and fasten with toothpicks. Mix the flour with the paprika. Dust the breasts with the flour mixture.

In a large skillet melt the butter. Brown the chicken breasts on all sides. Add the wine and bouillon. Cover and simmer for 20 minutes or until done.

Remove the chicken from the pot and keep warm. Mix the whipping cream with the cornstarch. Whisk gradually into the simmering sauce. Simmer uncovered until the sauce thickens. Serve the chicken with the sauce.

Answer 2

Please forgive me and allow me to apologize in advance This answer will of no help, but I just can't help myself. I looked up cordon bleu and it means "Le Cordon Bleu (French for "blue ribbon"). Then looking further they started talking about schnitzel. In the pictures shown it looks like a breaded veal cutlet or something. Wow I'm confused. What makes it cordon bleu, the Swiss cheese as in the style of the Cordon Bleu school?
Eric

Answer 3

I prefer using Panko bread crumbs as a coating to my favorite chicken dish. Here's how I fix it:

4 boneless, skinless chicken breasts, pounded to about 1/4 inch thickness
4 1/4 inch slices of fontina cheese
8 thin slices of Smythfield smoked ham
Kosher salt
Fresh ground pepper
Garlic powder
2 eggs mixed with 1 cup water
1 cup Panko bread crumbs mixed with 1 tsp season salt

Season chicken with salt, pepper, and garlic powder on both sides. Place 2 slices of ham and one slice of fontina on each breast and roll up jelly-roll style. Secure with toothpick after tucking ends in. Dip in egg mixture and roll in bread crumbs. Place in buttered or sprayed baking dish and bake in a 400 degree oven for 30 minutes or until juices run clear. Let sit for 10 minutes before serving. Top with a dijon and white wine cream sauce and serve with rice pilaf.

Answer 4

Dude , you didn't follow my advice from last night when I told you not to pound the breast but rather to make a pocket w/ a boning knife and fill the pocket. You're on your own

Answer 5

yeah dont your heart will thank you