Well, hello, dear readers! A quick holler from your average kitchen maestro, checking into flavour town. Today, we are turning the humble chicken breast into a culinary masterpiece, a show-stopper, the belle of the ball – Chicken Cordon Bleu. It sounds fancy, doesn’t it? But trust me; this is a dance even two left feet can keep up with.
Now, what’s in a name? Cordon Bleu, which quite literally means Blue Ribbon in French, perfectly fits the dish’s charm. Sported by high-ranking chefs, the blue ribbon symbolises exceptional culinary skill. Yet marvelous as it sounds, don’t let the grandiose name make you break a sweat. In essence, we thin a chicken breast, stuff it with ham and cheese, roll it, bread it, and voila—a show-stopping dinner!
But first, let me tell you, it’s a tad messy but terribly fun to make. Imagine this – you’re in your kitchen, gloves on, sleeves rolled up, you’ve got your chicken breast and a meat mallet. There you are, beating away at the chicken cutlet like a drummer! Heaven knows it’s cathartic after a long day.
And next comes rolling the chicken around the ham and cheese—kind of like tucking in a child for bed. Only this child is destined for a bath in a hot, sizzling oil pool. And boy, nothing compares to that golden tan – like a Californian sunbather on a summer day.
Once you’ve got it all tucked in, time for breadcrumbs swim, all while your oil is crackling by the stovetop. Then with the tender care of a doting parent, we lay our breaded baby bird into the oil and listen to that sizzle – music to our ears, eh?
Indeed, cooking is a dance. And when the dance ends, and we cut into our creation — that rivulet of melted cheese flowing out, the tender chicken mingling with the smoky ham – let’s just say it warrants realizing, Ain’t no mountain high enough to keep you from making this again.
In conclusion, this chicken cordon bleu is not just a dish; it’s a performance. It’s a delicious ballet of flavours, an opera of textures, and a symphony of colours that’ll surely make you the toast of the town. It’s playful, it’s enjoyable, and above all, achievable. So roll up those sleeves, swing on your apron, and let’s cook up a storm! After all, who said being in the kitchen has to be all work and no play?
Until the next culinary adventure, folks. Bon appétit!
Let’s Taste This Dish!
- 4 boneless, skinless chicken breasts
- 4 thin slices of smoky ham
- 4 slices of Swiss cheese
- 1/2 cup of all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 eggs
- 1 cup bread crumbs
- 3 tablespoons butter
- 3 tablespoons olive oil
- Begin by preheating your oven to 350 degrees F.
- Carefully pound out the chicken breasts to about 1/4th of an inch thickness using a meat mallet.
- Arrange one slice of ham and one slice of cheese over each piece of chicken.
- Tightly roll up the chicken breasts, tucking the ends inside to secure the ham and cheese.
- In a shallow bowl, combine the flour, paprika, pepper, and salt.
- In another bowl, whisk the eggs.
- In a third bowl, place the bread crumbs.
- Roll the stuffed chicken breasts first in the flour mixture, then dip in the eggs, then roll in bread crumbs.
- In a large skillet over medium-high heat, melt the butter and olive oil together.
- Gently add the chicken and cook until browned on all sides.
- Once browned, transfer the skillet to the preheated oven for about 20 minutes or until the chicken is cooked through. Make sure to use a food thermometer and ensure your chicken has reached a safe cooking temperature of 165 degrees F.
- Allow the chicken to rest for about five minutes before serving. The cheese will be hot, so be careful when slicing the cordon bleu to serve.
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