My favorite Chicken Cordon Bleu includes rolled up layers of ham and Swiss cheese with a crunchy coating, topped with a simple sauce. Dont miss my trick for how to roll chicken cordon bleu without toothpicks!.
Im so excited to show you how EASY it is to make Chicken Cordon Bleu ! This recipe is inspired by the method by husband grew up eating, which includes crushed cornflakes as the coating. Its absolutely delicious and I especially love that I can make it ahead of time, for company.
Chicken cordon bleu is a dish that people all over the world love. Each bite has the perfect balance of flavors and textures. But its interesting name has made many people wonder: what is the “blue” in chicken cordon bleu? In this article, we’ll look at where it comes from, what it’s made of, and how it’s cooked to find out.
A Brief History of Chicken Cordon Bleu
While the exact origins of chicken cordon bleu are debated, the dish is believed to have emerged in the 20th century as an adaptation of the French culinary classic, veal cordon bleu. The veal dish can be traced back to the 16th century Switzerland, where it was invented as an homage to the loyalty of the Swiss Guards who served the French royal court. The name “cordon bleu” literally translates to “blue ribbon” in French, referring to the blue ribbon worn by the guards.
Over time, the veal cordon bleu recipe evolved into a breaded chicken version featuring ham and Swiss cheese. It was likely introduced to America by Swiss immigrants and grew popular across the country by the 1960s. The chicken offered a more accessible and budget-friendly take on the elegant veal dish.
Demystifying the Blue Cheese Connection
The most mysterious thing about chicken cordon bleu is that it might have something to do with blue cheese. But blue cheese isn’t really called for in traditional recipes. Instead, Swiss and Gruyère cheese make up the classic filling. Their nutty, melty flavors go well with the chicken and ham.
So where did the idea that blue cheese is in chicken cordon bleu come from? Here are some ideas.
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This French phrase is for the blue ribbon of the Swiss Guards, not blue cheese. But some people got this wrong idea because of the word association.
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Some modern interpretations of chicken cordon bleu do incorporate small amounts of blue cheese for a pungent kick. This has led to further confusion between traditional and adapted versions.
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The elegant name of the dish implies the use of premium ingredients. For some, this conjures images of exotic blue cheeses.
While blue cheese can make an interesting addition, traditional chicken cordon bleu is creamy, not blue. The key is the Swiss and Gruyère filling that creates the iconic gooey, cheesy interior.
Mastering the Components
To unravel the elements that come together to form chicken cordon bleu, let’s take a closer look at the key ingredients:
Chicken Breasts
The foundation of the dish is thin, pounded chicken cutlets. Flattening them ensures even cooking and the right ratio of chicken to filling. Boneless, skinless breasts are ideal.
Ham
Wafer-thin slices of ham add a hit of salty, smoky flavor. Higher quality deli ham works better than packaged lunchmeat.
Swiss and Gruyère Cheese
As discussed, these are the cheeses that provide the quintessential ooey-gooey texture in traditional chicken cordon bleu. Shred or dice them small.
Breadcrumbs
A crispy, golden exterior is achieved by coating the stuffed chicken in breadcrumbs, usually panko-style.
When these components unite, you get the comforting melange of flavors and textures that chicken cordon bleu is renowned for.
Mastering the Technique
While it may seem complex, chicken cordon bleu is approachable once you learn a few key techniques:
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Pound the chicken – Use a meat mallet or rolling pin to gently pound the breasts to about 1⁄4-inch thickness. This helps them cook evenly.
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Assemble the filling – Layer ham and cheese on the chicken, leaving a 1⁄2 inch border. Fold the chicken over and seal the edges.
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Bread the chicken – Dip chicken in flour, egg wash, then panko breadcrumbs for a thorough coating.
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Pan fry or bake – Stovetop or oven methods both work well. Cook until golden brown and 165°F internally.
Trying Variations
Once you’ve mastered the classic recipe, there are plenty of tasty chicken cordon bleu variations to try:
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Substitute swiss with gouda, provolone, or fontina for a twist.
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Use turkey or pork cutlets instead of chicken.
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Add a smear of Dijon mustard or fig jam to the filling.
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Top with an easy lemon butter or white wine sauce.
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Swap traditional ham for prosciutto, bacon, or pancetta.
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Coat in crushed corn flakes or potato chips instead of breadcrumbs.
The options are endless! Use your creativity to put a unique stamp on this classic dish.
Chicken Cordon Bleu – An Enduring Classic
With its comforting flavors and elegant roots, it’s no wonder chicken cordon bleu has remained a favorite for over half a century. Although blue cheese is not an authentic ingredient, it’s easy to see how the assumption emerged. By learning proper technique and premium ingredients, you can master chicken cordon bleu and impress guests with this timeless recipe. Just don’t forget the all-important Swiss and Gruyère cheeses at its ooey-gooey core!
How to make Chicken Cordon Bleu:
Prep chicken breasts. Use a sharp knife to cut each chicken breast in half horizontally to create two chicken breast halves (or buy already cut chicken breast halves). Place between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them into thin, even pieces (be careful not to pound so hard that the meat tears. ).
Top with ham and cheese. Top each pieces of chicken with a slice of ham and a ham handful of shredded cheese.
Roll each up tightly into a bundle, tucking the sides a little, and place on a small square of plastic wrap (this is my trick for how to roll chicken cordon blue tightly, so it stays and doesn’t require toothpicks).
Tightly wrap the chicken in plastic wrap, and pinch the sides of the extra plastic to make a tootsie roll shape. Twist and swing the ends to create a firm chicken roll (watch video below, for reference).
The wrapped chicken bundles can be put in the fridge for at least 30 minutes or up to a day ahead of time. They can also be frozen for up to 3 months.
Dip the chicken bundles in melted butter and then in cornflake crumbs (you could also use breadcrumbs). Lightly press the crumbs onto the chicken to help them stick. Transfer to a lightly greased baking sheet.
Bake on the center oven rack for about 20-25 minutes, or until chicken is cooked through (160 degrees F on a thermometer inserted into the chicken, not the filling.)
Top with sauce. Make the sauce by stirring the mayo and mustard together. Taste and add more mustard, as needed, to taste.
- When making chicken cordon bleu, Swiss cheese is the most common type of cheese to use. I love how it goes with the ham and chicken. That being said, you can use any other cheese instead, and I’m sure it would taste just as good.
- Cornflakes: regular breadcrumbs, Panko, crushed ritz crackers would also work.
- Sauce: For my chicken cordon bleu, I use a very simple sauce made of mayonnaise and mustard mixed together. For a more traditional take on chicken cordon bleu sauce, check out this recipe. This is how our family likes it.
Classic Chicken Cordon Bleu (Baked or Fried)
FAQ
What is the blue in cordon bleu?
Name. The French term cordon bleu is translated as “blue ribbon”. According to Larousse Gastronomique, the cordon bleu “was originally a wide blue ribbon worn by members of the highest order of knighthood, L’Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578.
What are the ingredients in Chicken Cordon Bleu?
Classic chicken cordon bleu is made with the following ingredients: chicken cutlets, cooked ham, Swiss cheese, bread crumbs, and simple spices. It’s usually topped with a rich cream sauce spiked with a hint of Dijon mustard.
What’s inside of a Chicken Cordon Bleu?
Chicken cordon bleu is a classic dish of thinly pounded chicken breasts rolled around ham and cheese, coated in breadcrumbs and pan-fried or baked until golden-crisp. Chicken cordon bleu is sometimes served with a creamy Dijon sauce on top.
What is cordon bleu sauce made of?
Cordon Bleu sauce starts with garlic and butter, then flour and milk are added to make it extra thick. It is then seasoned with Dijon mustard, Parmesan cheese, and herbs to create a decadent sauce. What does the Bleu in Cordon Bleu mean? Cordon Blue is a term from France that literally means blue ribbon.