Chicken Cordon Bleu

Golden and crispy chicken cordon Bleu takes a little preparation but this dish is well worth the efforts. The medley of colors and flavors makes for a gourmet delight. A mouthful of ham and the salty Swiss cheese are a match made in heaven with the tartness from the whole grain mustard sauce.

CUISINES: French
LEVEL: EASY
SERVING: 2 People
TIME: 1 hr
COOKING TIME: 15 min
INGREDIENTS:
  • Chicken wrap
  • 2-3 fillets Chicken breast skinned
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • 8 slices ea. Swiss ham
  • 8 slices ea. Swiss cheese
  • Rice
  • 1 tbsp Oil
  • ½ cup Spanish(yellow) onion, diced
  • ¼ cup Carrot, diced
  • ¼ cup Celery, diced
  • 5/7 heads Mushrooms(crimini), sliced
  • 1 tbsp Butter
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • 1 cup Long grain white rice
  • 2 cup Chicken stock
  • Crispy Coating
  • 1 cups Flour
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • 4 ea. Eggs
  • 2 cups Panko
  • ㅤGreen beans
  • 1 tbsp Oil
  • 1 handful Green beans
  • tsp Salt
  • tsp Pepper
  • Sauce
  • 1 tbsp Butter
  • ½ ea. Shallot
  • 2-3 ea. Garlic
  • ¾ cup White wine
  • 1 pint Heavy cream
  • tsp Pepper
  • tsp Salt
  • 2 tbsp Whole grain mustard
DIRECTIONS:
Step 1
Step 1
Step 1
We Will start by butterflying our chicken horizontally. Pat dry with paper towl. We will be placing our chicken cutlets inbetween two pieces of plastic wrap, that way we can pound each chicken into thinner slices with a mallet. Dont pound too hard or you will make holes in chicken.
Step 2
Step 2
Step 2
Remove top piece of plastic wrap. On each cutlet, we are going to add our sliced ham and swiss cheese as the filling. Each of these will be tightly rolled and individually wrapped into plastic wrap tightly and refrigerator to set and make easier to bread later. Refrigerate for 30 min.
Step 3
Step 3
Step 3
While the chicken rests we can start our mushroom rice pilaf. We can start with washing our rice, this is important to clean the rice and avoid our rice being sticky from the starch. Wash until water runs clear. We can start sauteeing our mushrooms, onions, celery, carrots, butter, and salt and pepper. Once translucent we will add the rice and mix for 1 min.
Step 4
Step 4
Step 4
Add our chicken stock, water also works but the chicken stock has more flavor When cooking rice it's also a 2:1 ratio (Liquid: Rice). Bring to a boil then reduce to a simmer and cover with a lid. The rice should be fully cooked in 10-15 min.
Step 5
Step 5
Step 5
Preheat our oven to 375°F/190°C and have a rack in the middle. Let's start our breading, let's unwrap our chicken from the fridge. In 3 separate bowls, we will have flour mixed with S&P, eggs whisked, and bread crumbs. Set up a sheet tray with parchment paper to transfer chicken too.
Step 6
Step 6
Step 6
When breading the process with always be the same no matter the protein or veggie. You start with dredging our chicken into flour, then transfer to the egg mixture to make it sticky for the bread crumbs.
Step 7
Step 7
Step 7
After Bread crumbs separate on the tray and get ready to brown the outside in an oven-safe pan. When the oven is at temp for 20-25 min or internal temp of 165 degrees
Step 8
Step 8
Step 8
Time to sautee our green beans in a pan with oil until tender. In the same pan, we will make our sauce. Start by sauteeing shallots and garlic in butter for 45 seconds before we add wine. Reduce wine by 1/3. Add cream, mustard and salt and pepper and reduce by 1/3 or to desired thickness.s
Step 9
Step 9
Step 9
Enjoy!