Duh_Ogre: Okay, as somebody who has always been afraid to fry foods, how do I know the chicken is done? I really want to try this, but I’m worried I’ll do it and the chicken will still be slightly raw.
for 6 servings
* 4 boneless, skinless chicken breasts
* salt, to taste
* pepper, to taste
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 16 slices swiss cheese
* ½ lb ham, sliced
* 1 cup flour
* 4 eggs
* 2 cups panko breadcrumb
*CREAMY DIJON SAUCE*
* 3 tablespoons butter
* 2 cloves garlic, minced
* 3 tablespoons flour
* 2 cups milk
* ¼ cup dijon mustard
* 1 cup shredded parmesan cheese
1. Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
1. On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
1. Remove the plastic wrap and place a layer of Swiss cheese, then ham, then one more layer of Swiss cheese.
1. Evenly roll the chicken, and place onto a new sheet of plastic wrap.
1. Wrap the chicken in the plastic wrap, twist the excess plastic, and roll the chicken while twisting the sides in to tighten and firm up the roll of chicken cordon bleu. Tie the excess and chill in the fridge to set for 30 minutes.
1. After the rolls are set, prepare large, wide dishes with flour, beaten egg, and bread crumbs.
1. Dredge the chicken in the flour, egg, and then bread crumbs.
1. Place the breaded chicken cordon bleu in a 325°F (170°C) pot of oil, and cook about 5 minutes per side or until the outside is an even golden brown. If a good color is achieved and the chicken’s center is still not 165°F (74°C), you can finish the chicken in an oven at 325°F (170°C) until that temperature is reached.
1. In a 1.5-quart saucepan on medium heat, melt the butter and cook the garlic until soft.
1. Add in flour, and whisk for 1 minute.
1. Add in the milk, and whisk until fully combined with the roux. Continue whisking until the mixture comes to a simmer and has thickened.
1. Add in the Dijon mustard, salt, pepper, and Parmesan cheese. Whisk to combine. Set aside.
1. Slice chicken and serve drizzled with Dijon sauce.
XinTelnixSmite: Whenever I try to make a roux for anything, the flour is always clumping up.
Any advice to make this not happen?
soomuchcoffee: I am almost upset by how delicious this looks.
dollopofwallop: Is there a similar baked version? Won’t be as crispy, but I can deal.
userymcuserface: Isn’t that the guy from high school musical?
95regenrator: I don’t think a parmesan cheese sauce is good here.. There is already like 2 layers of swiss cheese, adding the sauce is just wayyy too heavy and overpowering. A better option would probably some acidity to lighten up the dish like a lemon butter sauce.
geez_mahn: I’m a vegetarian now and literally the only thing I miss is chicken cordon bleu. I miss it so much.
I_am_jacks_reddit: Any idea how many calories are in one of those?
Grembert: PSA: You don’t need a sauce with Cordon Bleu
PonyToast: Why didn’t they butterfly the breasts?
ghostphantom: It’s 2018, people, how are we still making “instructional” videos/gifs and not using the wet hand/dry hand method??
viki3024: I’m a vegan but this made me go crispy
IThinkThings: So you’re telling me the High School Music Guy is named after a food?
BigHatGwyn: Holy shit I wish my family wasn’t poor. That looks amazing.
CaptainPeachfuzz: Probably stupid question: Does it matter if you flatten the breasts before you put on the salt and spices? I recently got a meat hammer and have been just pounding all of my breasts so they’re even cause when I butterfly them they’re still not even. Anyway, I use the plastic wrap method to keep them from tearing but I always season after smashing. I figured if I do it before some will just come off on the wrap. Thoughts?
Also, brine your chicken. It take 30 minutes of prep I know but if you brine them they are 10x juicier and almost impossible to overcook. Just salt and water in a plastic bag with the chicken for 30 min. Dry completely before moving on to the rest of the recipe.
ckorban: How do you fry things like that and not have the oil snap crackle and pop everywhere?
8bit-Corno: Can you use any other type of cheese for this?
lcrazy162: Want to make this but, I don’t have a rolling pin to beat up the chicken breast and flatten it. What are some other alternatives to flatten the chicken breast?
MiKeMcDnet: Better get some of that shit on top of the broccoli.
JimmyJoeJohnstonJr: I miss read this at first and thought it said krispy creme chicken cordon bleu and thought ewwww nasty
khandnalie: There’s a distinct lack of Bleu in this Chicken Cordon Bleu.
FairyOnTheLoose: Am I the only one freaking out with the chicken hands on EVERYTHING at the start?
Dr-Mantis-Tobogan: Hooooly fuck, boys. 😳
kurlash: I think it’s too big. So it will be burnt outside or raw inside.
A flat shaped cordonbleu will be better
And the sauce… mmm
fuckyourfascism: 8 slices of cheese, 4 slices of ham, and that sauce.
This is probably like 1400 calories per serving with no sides.
arkibet: Looks good, but man, that looks like a huge portion for one person!
jay_emdee: I love chx cordon blue so much. I never make it, because calories. But I always pass the frozen stuff at the grocery, and I have to hold my self back from putting it in the cart.
frexoor: That form looks more like roulades than cordon bleu.
milk8001: that looked like safe sex
SecretDragoon: I never thought about frying one of my favorite foods. This looks amazing.
Stockers93: Is there a way to save these for later viewing ?
GamerAssassin098: I would suggest to make pounding out the chicken easier, quicker and more even, butterfly the chicken breast first, open it up and then wrap with plastic and pound it out to desired thickness.
txkx: I work in a hospital kitchen that used to serve chicken cordon bleu. It was premade and only heated up by us, but it was surprisingly good. I was at my local supermarket and found some frozen chicken cordon bleu, and figured it would taste the same as it did at work, but oh god it was terrible. Now I can’t even think of chicken cordon bleu without that awful taste haunting my mouth
pkSweetVideos: Wow perfect for frying.
KALEl001: this is what i mostly eat and still enjoy every bite. love me all types of codon bleu
fixedmug1919: Can this dish be baked?
Jake098765: I can never get chicken breasts to flatten out that much. What am I doing wrong? I’ll use a rolling pin and mallet and whatever else and it hardly flattens out at all
Ah_You_So_Stupid: I just bleu myself watching this
HermitPrime: I read that as basically Krispy Kreme Chicken Cordon Bleu. I’m glad I was wrong.
KingKapalone: How do I prevent the oil from splattering everywhere? Just use lower temp?
Alexxandria: Not a big fan of ham. Anything someone would recommend instead? I really want to try this.
ardianj7: CRISP CREAMY CHICKEN BOIS
beyondtheillusion: Thank you…
State_of_Iowa: this is a really good recipe and here in Thailand my gf and i do something very similar.
to preface: we don’t eat potatoes or broccoli here, and we rarely have ‘3 different item plates’ like i did back home in Iowa. we might have stir fried chili basil pork or green curry chicken – both with some veggies in them. we’ll also have a rice plate for whoever wants whatever portion of rice to eat with it. and there might be another vegetable dish… that’s average.
so when seeing this, i wanted to recreate how we would eat it Thai-style. so of course, i make sure to include rice. and when i make Thai jasmine rice, i actually put peeled garlic in it to add even more flavor.
from there, we add dried chili flakes to the spices the chicken is rubbed in or a spicy seasoning mix. then instead of just swiss and ham, we also put in diced Thai chilies and a Thai vegetable similar to spinach.
our recipe isn’t better or super creative, but just points out how easy it is to make small changes to some of these already great recipes here.