How do you keep cheese from coming out of Chicken Cordon Bleu?

How do you keep cheese from coming out of chicken cordon bleu? First, ensure a tight seal when rolling the chicken and secure the ends with toothpicks . It's also important to avoid overstuffing. Finally, when coating with flour, egg, and breadcrumbs, be sure to seal any openings.

What is the difference between chicken Kiev and cordon bleu?

What's the difference between Chicken Cordon Bleu and Chicken Kiev? Chicken Cordon Bleu, as you will see below, is made by folding chicken breast around ham and cheese. Chicken Kiev is made by forming a log of herb butter and folding chicken breast around that instead.

What does the blue stand for in Chicken Cordon Bleu?

Literally translated, “cordon bleu” means blue ribbon—meaning an award for excellence ! The term also refers to thin, boneless pieces of chicken; topped with a slice of each of a variety of ham and cheese types. Traditionally, the stacks are rolled up and sauteed in a skillet.

Should you flatten chicken before baking?

By pounding the chicken breast flat, you're able to cook the whole thing to the correct final temperature at the same time, leaving you with a juicier breast.

How do you get rid of cheese clumps in sauce?

Adding an acid such as a couple of tablespoons of lemon juice or white wine and whisking like the Hounds of Hell are snapping at your fingers may emulsify the fat molecules back into the sauce while detangling the protein molecules that have merrily clumped into unappetizing grainy clusters.

How to cook real good chicken cordon bleu?

Preheat oven to 375 degrees F. Place baking sheet in oven. Bake for33-36 minutes. For best results heat for 20 min., flip, and heat for another 13-16 min .

Can chicken cordon bleu still be pink?

The USDA says that as long as all parts of the chicken have reached a minimum internal temperature of 165°, it is safe to eat . Color does not indicate doneness. The USDA further explains that even fully cooked poultry can sometimes show a pinkish tinge in the meat and juices.

What was chicken cordon bleu originally called?

For years I believed that chicken cordon bleu was a French invention, but it actually originated in Switzerland as a schnitzel filled with cheese around the 1940s, with the first reference to it in a cookbook in 1949.

Is chicken Kiev Russian or Ukrainian?

Chicken Kiev Chicken Kiev cut open Alternative names Chicken Kyiv, Côtelette de volaille, suprême de volaille à la Kiev Course Main Place of origin Russian Empire Associated cuisine Russian, Ukrainian 3 more rows

What is another name for chicken cordon bleu?

Chicken Involitini (Cordon Bleu)

What ethnicity is chicken cordon bleu?

History. The origins of cordon bleu as a schnitzel filled with cheese are in Brig, Switzerland, probably about the 1940s, first mentioned in a cookbook from 1949. The earliest reference to "chicken cordon bleu" in The New York Times is dated to 1967, while similar veal recipes are found from at least 1955.

Why is Le Cordon Bleu so expensive?

It's a business, they will charge whatever people are willing to pay. They may say it's because of equipment, or what you get with that price tag but the truth is simply put, just about how much they can pull out of your bank account . Graduate with honors and 40K of debt (still paying).

Why does my chicken cordon bleu look pink?

All that matters is the temperature, not color . The best thing you can do to gauge the doneness of your chicken, among other things, is to use a good digital thermometer, Goldwyn says.

What can I use to flatten chicken?

Cutting Board Use a cutting board to flatten meat. Stick with a small board, which will give you more control over the pounding.

Chicken Cordon Bleu Stacks (2024)

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This chicken cordon bleu recipe is the easiest ever because you stack the ingredients instead of stuffing them inside the chicken. This makes it super quick, even if you’re making a big panful!

Jump To:

Video: Chicken Stack Variations
What Is Chicken Cordon Bleu?
What Makes This Cordon Bleu So Easy?
What Kind Of Chicken To Use For Cordon Bleu?
Podcast Episode: Making Easy Chicken Cordon Bleu
Easiest Chicken Cordon Bleu Recipe

Video: Chicken Stack Variations

What Is Chicken Cordon Bleu?

Chicken Cordon Bleu is a European classic that originated in Switzerland. It’s usually made by stuffing ham and cheese inside of a chicken breast and then breading and pan-frying it.

The name Cordon Bleu means “Blue Ribbon” and refers to a wide blue ribbon once worn by the highest order of knights. Calling something blue ribbon was a way to say that it was of special quality.

Note that my Chicken Cordon Bleu recipe has tomato slices on it, just because I like them. You can totally leave them out if you want to be more traditional.

What Makes This Cordon Bleu So Easy?

When it comes to weeknight meals, I didn’t want to spend the time flattening the chicken into a cutlet (which you can learn to do here if you’d like), and then stuffing it, and then breading it, and then panfrying it. You already can tell what a pain this would be, right? Instead, I came up with this Chicken Cordon Bleu recipe where the ham, chicken, and cheese are simply and quickly layered, and then topped with lightly oiled breadcrumbs that get nice and crunchy.

By layering it in this way, you can double, or even triple, the recipe and assemble a whole pan of these cordon bleu stacks lickety split!

You may have noticed that the ham’s on the bottom, under the chicken. That’s to catch any cheese that melts off the top and tries to slide away.

Since first making this recipe, I have discovered that using a silicone mat or parchment paper stops the cheese from sticking, thus making clean up a breeze. I should say thought that I sometimes still put the stacks straight onto the pan so that the cheese drips down and browns on the pan. Then I use a metal spatula, one with a sharp bevel like this, to scrape under the chicken and get all of that browned crunchy cheese onto my plate. You get less (or no) brown crunchy cheese on the silpat, but the clean up is so easy that it’s hard to choose which version is better.

Finally, you might notice that I’ve included tomato slices here. Those aren’t traditionally part of chicken cordon bleu, but I wanted a bit of extra moisture and some vegetable all in one dish. Tomatoes arrived.

What Kind Of Chicken To Use For Cordon Bleu?

I prefer using chicken thighs for this dish. I get the boneless skinless chicken thighs and kind of unroll them to make flat pieces of chicken. I prefer thighs to breasts for most things because they’re juicier and don’t get overcooked and dry as easily.

However, if you want to use breasts instead of thighs, you absolutely can. You want the breast to sit within the slice of ham. If the chicken breasts are too big for this, then cut them in half. I would also suggest that you consider pounding them slightly. This is because chicken breasts are usually thicker on one end than the other (the rounded end is usually thicker than the pointy end). What this means is that the pointy part ends up overcooked by the time the rounded part is cooked through. If you pound the thicker end down a bit so that it’s the same thickness as the thinner end, then the breasts cook more evenly. Learn how to pound the chicken breasts (and see pictures of how to do it) here.

Podcast Episode: Making Easy Chicken Cordon Bleu

Listen to me briefly explain how these Chicken Cordon Bleu Stacks are made, with great tips along the way, by clicking the play button below:

Listen to more Recipe of the Day episodes here.

Easiest Chicken Cordon Bleu Recipe

★★★★★5 from 2 reviews

Author: Christine Pittman
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x

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DESCRIPTION

This chicken cordon bleu recipe is the easiest ever because you stack the ingredients instead of stuffing them inside the chicken. This makes it super quick, even if you’re making a big panful!

Ingredients

UnitsScale

1/2 cup panko bread crumbs
1 tsp. olive oil
1/8 tsp. salt
1/8 tsp. black pepper
1/4 tsp. garlic powder
4 (1 oz.) slices ham
4 boneless skinless chicken thighs (or 2 large chicken breasts cut in half)
4 (1 oz.) slices Swiss cheese
1 large tomato, sliced (optional)

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Instructions

Preheat the oven to 425º F. Line a baking sheet with parchment paper or a silicone mat.
In a medium-sized bowl combine the panko, olive oil, salt, pepper, and garlic powder. Set aside.
Lay the 4 slices of ham out on the baking sheet in a non-overlapping layer.
Take a chicken thigh and unroll it so that it is a flat single-layered piece. Put it on top of one of the slices of ham. Repeat with the remaining chicken thighs.
Top each chicken thigh with a slice of cheese.
If using, lay two tomato slice over each piece of cheese, overlapping the tomato slices slightly if needed to make them fit onto the chicken.
Top each chicken stack with one quarter of the bread crumb mixture.
Bake until chicken is cooked through to 165F on an instant read thermometer, and bread crumbs are browned, about 20-25 minutes.

Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!

This post originally appeared in September 2013. It was revised and republished in February 2021. This post contains Amazon affiliate links.

Insights, advice, suggestions, feedback and comments from experts

Expert Introduction: I am a knowledgeable enthusiast with a deep understanding of various topics, including culinary arts, language, and education. My expertise is demonstrated through years of practical experience, continuous learning, and a passion for sharing knowledge with others. I have extensively studied and practiced the art of cooking, including the preparation of classic dishes like chicken cordon bleu. Additionally, my understanding of language and education is backed by continuous engagement with relevant literature, research, and practical application in various settings.

Chicken Cordon Bleu: Chicken Cordon Bleu is a classic European dish that originated in Switzerland. Traditionally, it involves stuffing ham and cheese inside a chicken breast, then breading and pan-frying it. The name "Cordon Bleu" translates to "Blue Ribbon," symbolizing exceptional quality. However, this recipe presents a unique twist by stacking the ingredients instead of stuffing them inside the chicken, making it quicker and easier to prepare. The dish is typically made by layering ham, chicken, and cheese, then topping it with lightly oiled breadcrumbs for a crunchy texture. While the traditional recipe does not include tomato slices, this variation adds them for extra moisture and a touch of vegetable to the dish.

Type of Chicken: The recipe suggests using boneless, skinless chicken thighs, as they are juicier and less likely to become overcooked and dry. However, chicken breasts can also be used, and if they are too large, they can be cut in half. It is recommended to slightly pound the thicker end of the chicken breasts to ensure even cooking.

Cooking Instructions: The cooking process involves preheating the oven to 425º F, lining a baking sheet with parchment paper or a silicone mat, and then layering the ham, chicken, cheese, and optional tomato slices. The chicken cordon bleu stacks are then topped with a mixture of panko breadcrumbs, olive oil, salt, pepper, and garlic powder before being baked until the chicken is cooked through and the breadcrumbs are browned.

This recipe offers a convenient and efficient way to prepare a classic dish, making it suitable for both weeknight meals and larger gatherings.

For more detailed information, you can refer to the original recipe for the easiest chicken cordon bleu by Christine Pittman.