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Recommended Equipment

About This Recipe

Chicken, ham, and swiss are like a match made in heaven. That is probably why someone decided to put them all together and came up with the Chicken Cordon Bleu. This dish was originally called Cordon Bleu and consisted of a meat that was wrapped around cheese then breaded and then pan fried or deep fried. You can make Cordon Bleus with chicken, veal, or pork. I have even seen ham cordon bleus that is ham stuffed with cheese and sometimes mushrooms. An interesting fact is that a cordon bleu was originally a “blue ribbon” that was worn by the highest order of knights in France around the year 1578. It has since been turned into a cooking term and applied to food prepared to a high standard.

Prepping You Chicken Cordon Bleu

While the steps to make this are posting in the recipe, I am going to take a few of your moments to show you the process of preparing the cordon bleu itself. The fist thing you will need to do is flatten out your chicken breast. I recommend placing it between two pieces of plastic wrap. The reason being is that once your start pounding out your chicken you send some bits and pieces flying, it’s best to keep it contained in the plastic. Try to pound it out to about a quarter inch thickness. After you get them flattened out place the chicken breast on a fresh strip of plastic wrap.

Next you are going to put two slices of swiss cheese across the “middle” of the chicken.

After you have your cheese in the position you want we are going to slap some ham on it. The amount of ham you use is mainly in your hands, but I would recommend not going over board with it. You want to use enough so that your chicken breast is fairly covered. I was using some sliced ham I picked up at Costco and three slices worked perfectly.

Using about a ¼ cup of the shredded cheese blend, spread it evenly among the cordon bleu pieces.

Now we come to the tricky and fun part. You are going to roll these guys up as tight as you can. I normally start on the end that is the widest and try to keep the sides tucked in as I roll it up. After you get that part down you are going to scoot it to the edge of the plastic wrap and roll it up in that making sure to keep it as tight as you can without ripping the plastic wrap. Then twisting the ends up like a candy wrapper.

Hopefully this helps you in your quest for a good dinner. You should be able to follow steps 8 through 12 with little difficulty. Let me know if you have any issues or questions.