Tuesday, August 2, 2011

How to Cook Chicken Cordon Bleu

I will dedicate this post to Chef Tell because I just learned that he died. It was my dream to meet him. His recipes are always the BEST!
This is Chef Tell's recipe  for Chicken Cordon Bleu from his book, Chef Tell;s Quick Cuisine. Anyway, I just love that book very much.

Chicken Cordon Bleu


  • 6 whole chicken breast with breast bone removed
  • 6 slice boiled ham
  • 6 slice Swiss cheese
  • Flour for dredging
  • 2 eggs
  • Bread crumbs for coating
  • 6 tablespoons butter or margarine

Now you're ready to start the game,

  • Skin the chicken breast and pound then lightly.
  • Spread the breast out, skin side down, and lay a slice of ham on each one.
  • Top the ham with a slice of cheese.Fold the breast over and hold closed with a toothpick or two.
  • Put a good amount of flour on a piece of wax paper. 
  • Beat the eggs in a flat soup plate.
  • Put a good amount of bread crumbs on a piece of wax paper.
  • Dredge each chicken breast in the flour, dip into the eggs, and then coat with the bread crumbs.
  • As the chicken breasts are coated, lay them on a flat plate, making sure they do not touch.
  • Separate the layers with wax paper, refrigerate for 10 minutes.
  • Melt the butter in large frying pan, add the chicken breast, and sauté them for 5 to 6 minutes on each side,or until golden brown.(You can also bake the chicken.)
  • Remove toothpick carefully and serve immediately.

* I do not own this recipe. Again, this is Chef Tell's recipe.

No comments:

Post a Comment