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The Best Chicken Cordon Bleu Recipe

Updated on March 7, 2011
Chicken Cordon Bleu with a fried onion crust is as tasty as it gets!
Chicken Cordon Bleu with a fried onion crust is as tasty as it gets! | Source
Starting at the side of the fillet and working towards the end makes a good butterfly fillet.
Starting at the side of the fillet and working towards the end makes a good butterfly fillet.
My preferred method, using a heavy skillet, gives a uniformed width quickly!
My preferred method, using a heavy skillet, gives a uniformed width quickly!
Chicken breast lightly seasoned, with salt & pepper and layered with ham and cheese.
Chicken breast lightly seasoned, with salt & pepper and layered with ham and cheese.
Roll tightly.
Roll tightly.
 Lightly dust in flour salt, pepper and garlic salt mixture.
Lightly dust in flour salt, pepper and garlic salt mixture.
Roll egg covered breast in fried onion mixture, make sure you have added melted butter to to fried onions to insure proper browning while in the oven.
Roll egg covered breast in fried onion mixture, make sure you have added melted butter to to fried onions to insure proper browning while in the oven.
Baked at 350 degrees for 20-25 minutes these rolls are ready to plate.
Baked at 350 degrees for 20-25 minutes these rolls are ready to plate.
A cross section of the goodness that awaits.
A cross section of the goodness that awaits.

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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    • nifty@50 profile image
      Author

      nifty@50 6 years ago

      Thank you KoraleeP, for your kind words & post! I've found that Chicken Cordon Bleu is a favorite at many formal functions, where beef or pork may not be appropriate!

    • KoraleeP profile image

      Koralee Phillips 6 years ago from Penticton British Columbia Canada

      A great feast that anyone can make with your easy to follow instructions. Who could ask for more?

    • nifty@50 profile image
      Author

      nifty@50 6 years ago

      Not only does it do a quick job, but you get to work out your daily frustrations as well LOL! Thanks PegCole17, for the kind words & post!

    • PegCole17 profile image

      Peg Cole 6 years ago from Dallas, Texas

      I love your idea of using the cast iron skillet for a pounding mallet. Lots less work and more uniform results. Thanks for the tips. The recipe sounds delicious.

    • nifty@50 profile image
      Author

      nifty@50 7 years ago

      Thanks dearabbysmom, for your kind words & post! The fried onion crust adds a unique taste that is delicious, yet not at all over powering!

    • dearabbysmom profile image

      dearabbysmom 7 years ago from Indiana

      I think this would really be a hit at my house and will try this recipe. The onions would definitely add a unique and delicious twist. Thank you for sharing!

    • nifty@50 profile image
      Author

      nifty@50 7 years ago

      Thanks prasetio30, for your kind words & post! I hope that your Mom makes this for you. The fried onion crust really smells great when it comes out of the oven.

    • prasetio30 profile image

      prasetio30 7 years ago from malang-indonesia

      I love your presentation. It's really increase my appetite after reading all information about this recipes. I love chicken very much. You make it better by share this. As usual, I'll show this to my mom. I also love the video. Well done, my friend. Rated up. Take care!

      Prasetio,

    • nifty@50 profile image
      Author

      nifty@50 7 years ago

      Thanks AlmostLola for your post & kind words! With all the really good non-stick pans around, I don't often find need for a cast iron skillet, but for this job it works really well!

    • AlmostLola profile image

      AlmostLola 7 years ago

      I love how you use the skillet on the chicken! I'm going to have to start doing that. It looks so much easier and quicker than using a mallet. Recipes looks really good too.

    • nifty@50 profile image
      Author

      nifty@50 7 years ago

      Thanks phillip goodson, for your compliments & post! Give it a try! Chicken, ham and cheese, what could possibly go wrong!LOL!

    • nifty@50 profile image
      Author

      nifty@50 7 years ago

      It's really not that difficult to make, and you get to take your aggressions out on the poultry. LOL! Thanks tonymac04 for your post & kind words!

    • phillip goodson profile image

      phillip goodson 7 years ago

      This is one dish I have never attempted, I shouldn't have read this on an empty stomach! I think I will attempt it, thanks for the pics and great info.

    • tonymac04 profile image

      Tony McGregor 7 years ago from South Africa

      This is one of my favourite dishes and yet I have never attempted to make it myself. This gives me the inspiration to try. Thanks so much. Bookmarked, of course!

      Love and peace

      Tony

    • nifty@50 profile image
      Author

      nifty@50 7 years ago

      Thanks Truckstop Sally, for your post & kind words! Enjoy in good health!

    • Truckstop Sally profile image

      Truckstop Sally 7 years ago

      My goodness! What a gourmet you are!! Can't wait to try.

    • nifty@50 profile image
      Author

      nifty@50 7 years ago

      You make a great point Mentalist acer! I opted to use ham (boar's Head), instead of prosciutto, because it is less salty. For special occasions, try Gruyere cheese instead of Swiss. It is quite a bit more expensive, but worth the expense! Thanks for the kind words & post!

    • nifty@50 profile image
      Author

      nifty@50 7 years ago

      Thanks medor, for your kind words & post! Your words of encouragement are greatly appreciated!

    • nifty@50 profile image
      Author

      nifty@50 7 years ago

      Thanks cknoettg for your post! I too like to challenge myself with new culinary recipes. You should try this recipe, it is one that is sure to impress your dinning guests!

    • Mentalist acer profile image

      Mentalist acer 7 years ago from A Voice in your Mind!

      The selection of ham,I'd think,is important;as I'd not want it too salty or to balance it with other seasonings.As always,a mouth watering presentation Nifty@50.:)

    • medor profile image

      medor 7 years ago from Michigan, USA

      Very nicely done, love the photos and the tips... thanks.

    • cknoettg profile image

      cknoettg 7 years ago from Tampa, FL

      I like challenging cooking assignments, but had for some reason never considered how chicken cordon bleu was made. I really appreciate you writing this article!

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