Classic Cordon Bleu Chicken is breaded and then fried. We opted instead to miss the frying and roast ours. Unlike other recipes, this recipe provides much uniqueness that makes things a bit better. Once the chicken has been layered with cheese and ham and then rolled, it’s one big piece of chicken, so it seemed too much to fry. The chicken bakes into a stunning, shiny, and crispy piece of meat that swirls beautifully on the inside, which makes us genuinely excited.
In French, the word cordon bleu means “blue ribbon,” which is usually used to identify any chef or cook of the first rank. It also means a meal prepared with thinly sliced veal or chicken breast scallops filled with prosciutto and Swiss cheese and another veal or chicken platter, then fried and breaded. This yummy version adds paprika and its blue-ribbon worthy of a creamy white wine sauce.
Ingredients:
(6) skinless, boneless chicken breast halves
(6) slices Swiss cheese
(6) slices ham
3 tbsp of all-purpose flour
1 tsp paprika
6 tbsp butter
1/2 cup dry white wine
1 tsp chicken bouillon granules
1 tbsp cornstarch
1 cup heavy whipping cream
Directions:
Pound breasts of chicken, if they’re too thick. Put a slice of cheese and ham on each breast within 1/2 inch of the sides. Wrap the chicken edges over the filling, and secure it with toothpicks. In a small bowl, combine the flour and paprika and cover the pieces of chicken.
Heat butter on medium-high heat in a big saucepan and brown chicken on each side. Add bouillon and wine. Reduce the heat, cover, and simmer until the chicken is not pink, and the juices are clear for about 30 minutes.
Take out the toothpicks and put the breasts on a warm plate. In a small cup, combine the cornstarch and the milk, and whisk slowly into the skillet. Cover, stir until warm, and sprinkle over the chicken. Serve it warm.
Ingredients
- (6) skinless, boneless chicken breast halves
- (6) slices Swiss cheese
- (6) slices ham
- 3 tbsp of all-purpose flour
- 1 tsp paprika
- 6 tbsp butter
- 1/2 cup dry white wine
- 1 tsp chicken bouillon granules
- 1 tbsp cornstarch
- 1 cup heavy whipping cream
Instructions
Pound breasts of chicken, if they're too thick. Put a slice of cheese and ham on each breast within 1/2 inch of the sides. Wrap the chicken edges over the filling, and secure it with toothpicks. In a small bowl, combine the flour and paprika and cover the pieces of chicken.
Heat butter on medium-high heat in a big saucepan and brown chicken on each side. Add bouillon and wine. Reduce the heat, cover, and simmer until the chicken is not pink, and the juices are clear for about 30 minutes.
Take out the toothpicks and put the breasts on a warm plate. In a small cup, combine the cornstarch and the milk, and whisk slowly into the skillet. Cover, stir until warm, and sprinkle over the chicken. Serve it warm
