I’ve always liked going out to restaurants and I love the whole experience. From dressing up to sitting down at the restaurant table, ordering, relaxing and enjoying flavorful meals cooked by amazing chefs plus sharing a nice bottle of wine along with great company and conversation, to me this is a lovely way to spend an evening! I’m very social and this is something I really enjoy in my life.
Back in the 80s’, on average I would say that I was going out for dinner 4 nights a week. I was definitely a “Restaurantaholic”! – if this word doesn’t exist, I just created one… lol! I always love trying new dishes from the menu and new wines. The same sort of scenario in the 90s’ with me and restaurants but much less since the turn of the century and definitely less since I’ve been on the West Coast unless we’re travelling.
One dish that appeared in a lot of restaurants was Chicken Cordon Bleu. For some strange reason, restaurateurs removed it from their menus and I don’t remember seeing it since the late 90s’. A few years ago I got a flashback from that dish and decided to replicate it at home. My first attempt was pretty good but I wanted more flavor so I thought outside of the box by adding a few new ingredients and with humbleness -lol! -, I have to admit, this is the best Chicken Cordon Bleu I have ever had!
If you like classic dishes and want to impress your guests with a flavorful and well-presented dish, this one is absolutely perfect!
I like to serve this Chicken Cordon Bleu recipe along with my Moroccan Couscous Saladand some veggies. You can prep your roulades ahead of time (1-2 hours), tightly wrap them and when you’re ready to cook, bread them, sear them and transfer them to the oven… voilà!
If you’ve never tried this dish, I highly suggest you do, you’ll be amazed how incredibly tasty it is!
Bon Appétit!
Check out these other elegant recipes…
– Sautéed Scallops with Beurre Blanc
– Rack of Lamb with Herbes de Provence
– Pork Tenderloin Vitali
– Veal Ossobuco
–
– Spanish Paella
– Fettuccine alle Vongole ~ Clam Fettuccine
and for even more poultry recipes, click on this link… Recipe Category • Poultry
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Chicken Cordon Bleu
This tasty & elegant Chicken Cordon Bleu will impress your guests! With a few added ingredients over the traditional ones, this is a winner!
5 from 3 votes
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Servings 2
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Prep Time 15 minutes mins
Cook Time 30 minutes mins
Passive Time 0 minutes mins
Total Time 45 minutes mins
Ingredients
- 2 large skinless & boneless chicken breasts, butterflied
- Dijon mustard, as needed
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- ground Himalayan sea salt, to taste
- 4 thin slices Black Forest Ham (substitute prosciutto di Parma)
- 4-6 thin slices Jarlsberg, or as needed
- 2 tbsp. unbleached all-purpose flour
- 1/4 tsp. smoked paprika
- 1 large free-run egg, beaten
- 3/4 cup Panko® breadcrumbs
- 1/2 tsp. Herbes de Provence see Recipe
- 1/4 tsp. garlic salt
- 1 1/2 tbsp. unsalted butter, melted
- 2 tbsp. canola oil, or more if needed
Directions
Preheat oven to 350ºF.
Place a plastic sheet over the butterflied chicken breast and using a meat tenderizer, pound to about ¼-inch thick.
Spread Dijon mustard on the breast to cover the entire surface; season with freshly ground black pepper.
Place 2 slices of ham on each breast and then cheese. Tuck in the ends from the outside and then roll it up as tight as possible.
In a small bowl, season flour with smoked paprika; set aside.
In a shallow bowl, beat an egg.
In another shallow dish, combine breadcrumbs, Herbes de Provence, garlic salt and melted butter; stir to combine.
Using a small sieve, dust flour mixture on the chicken then dip in beaten egg followed by the breadcrumbs mixture, pressing lightly. Transfer the coated chicken onto a plate and set aside.
In an ovenproof skillet over medium-high heat, add oil. When it gets hot and shimmers, add chicken roulades and sear until golden brown including the ends; about 3 minutes.
Transfer the skillet to the preheated oven and bake for 30 to 40 minutes or until the internal temperature reads 170ºF.
Serve with Moroccan Couscous or rice along with veggies.
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