Chicken Cordon Bleu Recipe is a classic French dish that consists of chicken breasts that are stuffed with ham and cheese, then breaded and fried or baked. The chicken breast is pounded thin, then topped with a slice of ham and cheese, rolled up and secured with toothpicks or twine. The rolled chicken is then dredged in flour, dipped in beaten egg and coated in breadcrumbs before being cooked. The result is a flavorful, tender and juicy chicken dish that is crispy on the outside and the melted cheese and ham inside. It’s often served with a variety of sides such as salad, vegetables or potatoes. It’s a delicious and elegant dish that can be enjoyed as a special occasion meal or a comforting dinner.
Here’s a recipe for a simple and delicious Chicken Cordon Bleu Recipe
Chicken Cordon Bleu Recipe Ingredients
- 4 boneless, skinless chicken breasts
- 4 slices of deli ham
- 4 slices of Swiss cheese
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper, to taste
- Vegetable oil, for frying
Read also: Chicken and Waffles Recipe
Chicken Cordon Bleu Recipe Steps
- Preheat the oven to 375°F (190°C).
- Place the chicken breasts between two pieces of plastic wrap and pound them with a meat mallet or rolling pin until they are an even thickness.
- Place a slice of ham and a slice of cheese on top of each chicken breast.
- Roll up the chicken breasts and secure them with toothpicks or kitchen twine.
- Place the flour, beaten eggs, and breadcrumbs in separate shallow dishes.
- Season the flour with salt and pepper.
- Dredge each chicken roll in the flour, then dip it in the beaten eggs, and coat it in the breadcrumbs.
- In a large skillet, heat a few inches of vegetable oil over medium-high heat.
- Fry the chicken rolls in the hot oil for about 3-4 minutes per side, or until golden brown and crispy.
- Transfer the chicken rolls to a baking sheet and bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove the toothpicks or twine before serving and garnish with chopped parsley or lemon wedges if desired.
Note: You can also bread and bake the chicken roll instead of frying it. Additionally, you can also try different types of meat and cheese, such as turkey and Gruyere, or prosciutto and mozzarella.
Chicken Cordon Bleu Recipe Nutrition
The nutritional information for Chicken Cordon Bleu Recipe will vary depending on the specific recipe and ingredients used. However, in general, chicken cordon bleu is a high-calorie, high-fat, and high-protein dish that is also high in sodium from the cheese and ham.
A basic chicken cordon bleu recipe made with boneless, skinless chicken breasts, deli ham, Swiss cheese, all-purpose flour, eggs, breadcrumbs, salt, pepper, and vegetable oil will contain the following approximate nutritional values per serving:
Calories: 600 Protein: 50 g Fat: 35 g Carbohydrates: 20 g Sodium: 1500 mg
It’s worth noting that the nutritional information may change based on the size of your serving, how the chicken is cooked, and the type of ham and cheese used. Additionally, If you use low-fat cheese and lean cuts of ham it will decrease the fat content of the dish, but it may also change the taste of the dish. Also, if you bake the chicken cordon bleu instead of frying it, it will decrease the fat content of the dish as well.
In conclusion, Chicken Cordon Bleu Recipe is a classic French dish that consists of chicken breasts that are stuffed with ham and cheese, then breaded and fried or baked. It is a high-calorie, high-fat, and high-protein dish that is also high in sodium from the cheese and ham. The recipe is easy to make and can be customized with different types of meat and cheese. The nutritional information will vary depending on the specific recipe and ingredients used. It’s a delicious and elegant dish that can be enjoyed as a special occasion meal or a comforting dinner. To reduce the calorie and fat intake, you can use healthier options like using low-fat cheese and lean cuts of ham, and bake the chicken cordon bleu instead of frying it.
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