How to Make Chicken Cordon Bleu
- Preheat the oven to 350 degrees F.
- Put the chicken breast between two plastic wrap pieces.
- Gently pound the chicken to ¼ inch thicken by using the flat side of a meat mallet.
- Get rid of the top layer of plastic wrap and place 2 slices of prosciutto over the breast piece neatly.
- Sprinkle some cheese on top of the prosciutto.
- Tuck the sides of the breast in and make a tight roll.
- To seal the log, squeeze it gently and twist both the ends tightly.
- Repeat the same with all the breast pieces and keep aside.
- Use salt and pepper to season the flour.
- Mix the breadcrumbs with garlic, thyme, kosher salt, melted butter, and black pepper.
- The crust will become brown due to the butter.
- Beat the eggs together and season so that everything is seasoned.
- Get rid of the plastic wrap.
- Dust the chicken with flour lightly before dipping in the egg mixture and then coat in the breadcrumbs.
- Take a baking pan and coat it with olive oil.
- Place the coated chicken pieces in the pan.
- Bake for 20 to 25 minutes until the chicken is brown and thoroughly cooked. Cut it in pinwheel style.
- Serve with ketchup, sauce, or chutney.
- Unlike most of the dishes, Cordon Bleu was not created in a day or two – it has evolved and transformed over time.
- Cordon Bleu is a French word, which means ‘blue ribbon’.
- The dish was first prepared using veal in Paris during the late 1840s. Veal was letr replaced by chicken in Moscow. Chicken Keiv is the dish that inspired the chicken version of Cordon Bleu.
Chicken cordon bleu was mentioned in print for the first time in 1967 via the New York Times.