It is said that the Cordon Bleu Chicken recipe originated outside of France, but it is certainly eaten a lot in France and it has a French name, so we’ll consider it French. Wonder what Chicken Cordon Bleu even means? Cordon means ribbon in French and Bleu is the color blue. So, Cordon Bleu essentially means Blue Ribbon and Chicken Cordon Bleu means a chicken dish awarded for its excellence. Interesting, Isn’t it? Chicken Cordon Bleu is a wonderful way to dress up chicken. They give off the impression of possibly being difficult to make but aren’t. Not one bit. Chicken breast is pounded thin with a meat mallet and rolled up with sliced ham and Swiss cheese. To seal in the juicy tender chicken, the roulades get dipped in butter and dredged in bread crumbs before baking. This finger food is now getting popular at party celebrations. Chicken and ham with cheese rolls are cut crosswise into serving sizes to reveal the visually appealing layers of the filling.
Here Is The Recipe For Cordon Bleu Chicken Rolls:
Preparation Time: 10 mins
Cooking Time: 35 Mins
8 skinless, boneless chicken breasts
8 slices cooked Ham
4 slices Swiss Cheese, cut into 1 inch pieces
Salt and pepper to taste
1 teaspoon dried thyme
¼ cup melted butter
½ cup cornflakes cereals crumb
1 (10.75 ounce) can condensed cream of chicken soup
½ cup sour cream
1 teaspoon lemon juice
Methods Of Preparation:
Preheat your oven to 400 degrees (200 degree C) and lightly grease a baking sheet.
Butterfly the chicken breasts by placing your non-cutting hand on top of the breast. Insert your knife into the thickest part of the breast. Using a sweeping motion, slice into the breast until the knife reaches the middle. Make sure that the knife is cutting through two equal thicknesses of the breast.
Place each chicken breast half between sheets of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Take a piece of plastic wrap and lay one of the chicken breasts on it. Roll it up into a log, and wrap tightly, twisting the ends. Repeat with the remaining chicken. Place the rolls into the freezer for 15-20 minutes, until they stiffen up a bit.
Unwrap the chicken roulades. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9×13 inch baking dish.
Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired. Rest for 5 minutes before serving with the Cordon Bleu Sauce.
Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.
Swiss cheese is best for this recipe because it melts but holds it’s shape quite well. If you substitute with gruyere, cheddar, mozzarella or any other melting cheese, most of it will ooze out because the chicken is not sealed. You can seal the seam using toothpicks if you wish. In which case, you can use any cheese you want.