Anders' Chicken Cordon Bleu

Chicken Cordon Blue or Chicken Cordon Bleu

The French name Cordon Bleu meaning blue ribbon and goes back a long time in history. It has been synonymous with excellence since the 16th century when King Henry III of France created the l'Ordre des Chevaliers du Saint Esprit or Order of the Knights of the Holy Spirit in 1578.

It was the most exclusive order to be given out in France until 1789. This was due to the fact that it's members (including royalty) were awarded with the Cross of the Holy Spirit, which hung from a blue ribbon known as a Cordon Bleu. The sumptuous banquets accompanying their award ceremonies became legendary.

Now there are some different opinion where Chicken Cordon Blue comes from. Some say France and some say the USA. Even though the name is French some people think it was created by chefs from the USA and given a French name.

Either way it is really good. My own version is a bit different then what most people do.

Here are the ingredients for two people:

• 2 large Chicken Breast
• 2 large slices of Cotto Ham
• 2 slices of Gruyère Cheese
• 5 tbs of white flour mixed with a pinch of salt and pepper
• 1 egg
• 2 tbs of milk or cream
• Corn Flakes or bread crumbs
•  Canola Oil or Sunflower Oil for deep frying

Carefully pound the chicken breast so they are about 1/8 of an inch thick. I use wax paper on both sides of the breasts when pounding them out.

Lay one piece of ham and one piece of cheese on top of each breast.

Roll/fold up the breast tucking ham and cheese inside, using meat pins to secure the sides or tucks.

Whip up the the egg and cream and pour on to a flat plate

Likewise, add bread crumbs to a flat plate and flour on a flat plate.

Now you should have three plates in front of you.  One with flour, one with the egg mixture and one with the crumbs, in that order from left to right.

Add your oil, enough to go up 3/4 to 1 inch in the frying pan. Get it good and hot, no less then 325° F or 165° C. I prefer to start out at 375° F or 190° C. The temperature drops as soon as you add the chicken.

Once the oil is up to heat, take your ready made chicken breasts and roll it in flour, then in the egg mixture, and last in to the bread crumbs.

Immediately add the coated chicken with a slotted spoon to the hot oil making sure not to puncture the chicken breast. It will bubble and fizz. Cook till inside temp is 165° F or 75° C with an instant read thermometer.  After some practice you will be able to tell by the firmness of the meat when it is cooked.

Once cooked, using a large slotted spoon remove the Cordon Bleu and set on paper towels to absorb some of the oil.

You can serve it with what ever you like, pasta, mashed potatoes, rice, or just a salad.

Wine Recommendations:

As far as wine goes you have lots of choices here. A nice Pinot Noir like Falernia Pinot Noir Reserva from Chile, or if you prefer a white wine like we picked up a bottle of Oyster Bay Sauvignon Blanc from New Zealand.

If you are undecided what to pick, you can never go wrong with an ice cold bottle of Rosé from Quails Gate.

Bon Appetit,

Anders