The Best Chicken Cordon Bleu Recipe
The Poultry Dish Worthy Of The Blue Ribbon
Chicken Cordon Bleu is a poultry dish with origins in the United States, that was inspired by France. The name Cordon Bleu is French for Blue Ribbon. The dish most likely to have influenced the creation of Chicken Cordon Bleu is the Swiss dish Veal Cordon Bleu, which is ham & Cheese rolled in veal breaded and fried or baked.
Why this Recipe beats the rest.The basic ingredients in Chicken Cordon Bleu are chicken breast, ham or prosciutto and cheese, either Swiss or Gruyere. There are two elements that make this recipe better than the rest. First the chicken is dipped in flour before being dipped in the egg mixture which helps the egg retain more of the breading. Second, although there are many possible breading options such as Panko Asian Bread Crumbs, Italian Bread Crumbs or even crushed Corn Flakes, this recipe uses crushed French's Fried Onions, which gives you unique and tasty advantage over the rest.
Ingredients
4-Boneless chicken breast
8-Slices of Swisscheese
8-Slices of ham
1/4-All purpose four
2-Cups of French's Fried Onions chrushed
2-Tablespoons melted salted butter
1/2-Teaspoon salt
1/2-Teaspoon ground pepper
1/2-Teaspoon garlic salt
Directions
Set each chicken breast on it's side and butterfly cut each to half it's original thickness. Next, cover in plastic wrap or wax paper and with a wooden mallet or heavy skillet pound each breast until it is 1/4 inch thick. Lightly salt & pepper each piece of breast front and back. Place 2 slices of ham followed by 2 pieces of Swiss cheese on each breast. Then, tightly roll each breast securing the seam with tooth picks or skewers ( skewers are much easier to find and remove after baked). Place 1/4 flour in a tray with 1/2 teaspoon of salt, pepper and garlic salt mixed in. Roll all four breasts in flour mixture until well coated. In tray with two eggs well beaten and lightly seasoned with salt & pepper, roll each breast and then roll in a tray with 2 cups of crushed French's Fried onions mixed with two tablespoons of melted butter. Roll each breast until well coated. Place on an edged baking tray that has been sprayed with butter spray, with the seam of the Chicken Cordon Bleu down. Place in a preheated oven at 350 degrees for about twenty to twenty five minutes or well browned.
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