Chicken Cordon Bleu is one of those dish names that is actually words made into a dish we come to know as a certain style. In this case, "Blue Ribbon Chicken" became Chicken Cordon Bleu. It's thought of as an impressive dish to serve, yet it's one of the simplest chicken dishes you can make. It's just rolling up a slice of ham and a slice of Swiss in a flattened chicken breast, lightly breading it and then cooking in a skillet or an oven.
Normally I make this in the oven and bake it. No fuss and it bakes while I do other things. But when you make it on the stovetop, you get the sauce at the same time and don't have to make it separate. Two for one. I was out of Swiss (well, I thought I was... I found it later in a different refrigerator drawer) so I used Provolone. Not quite as tasty as Swiss in this dish, but it still worked out ok as the sauce added just the right flavor to the chicken as well. You can use a dry white wine in place of the water - I don't like the flavor of sauces made with wine so that is why I never cook with it.
Normally you lightly bread it in flour or Panko crumbs or bread crumbs. If you are staying away from wheat or doing low carb, you can use a purchased low carb breading, use finely crushed pork rinds or don't bother with breading at all.
Chicken Cordon Bleu
4 boneless, skinless chicken breasts - pounded flat for easy rolling
4-8 slices of thin ham
4 slices Swiss cheese
1/2 c flour, with salt and pepper to taste (or a low carb option)
1/4 stick butter for browning the chicken breasts
3/4 c water
1 T chicken bouillon base or granules or 2 cubes
2 t flour or 1/4 - 1/2 t low carb thickener
On each flattened chicken breast, place 1 or 2 slices ham and a slice of cheese. Roll up each breast and secure with a toothpick. Roll in breading of choice. Heat the butter in a pan and add the chicken. Brown on all sides and when golden, add the water and chicken bouillon. Turn the heat down to medium low, cover and let cook for 25-35 minutes until the chicken is completely done. Remove the chicken to a platter. Whisk in the thickener, cook and whisk until smooth. Drizzle over the chicken breasts and serve.
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| I had to use Provolone as I thought I was out of Swiss |
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| Rolled up and ready to lightly bread |
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| Just a quick breading |
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| Saute' until golden brown |
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| Add the water and chicken bouillon (or dry white wine), cover and cook |
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