Chicken Cordon Bleu Recipe - Easy Chicken Recipes (2024)

FAQs

What is Cordon Bleu sauce made of? ›

Cordon Bleu sauce is made with a butter and garlic base, then flour and milk are added to thicken it. It is then seasoned with Dijon mustard, Parmesan cheese, and herbs to create a decadent sauce.

Chicken Breasts: to make sure the cheese doesn't leak out of the chicken while baking, use large (at least 8-ounce) chicken breasts and chill the stuffed chicken breasts in the refrigerator before breading. Make-Ahead Tip: the breaded chicken can be refrigerated covered for up to 1 day.

The dish, which is Swiss in origin—a derivative of schnitzel—takes its name from the French term “cordon bleu” in reference to the wide blue ribbon worn by members of the highest order of knighthood, L'Ordre des Chevaliers du Saint-Esprit, instituted by Henri III of France in 1578.

At room temperature, the quality and safety of fresh chicken are quickly compromised. Never let it sit out on the countertop — even if you plan to make it for that night's dinner.

Cooking Steps

Preheat the oven to 350°F. Grease the bottom of a shallow pan with Oil or PAM and place the stuffed breast seam side down. Cover with foil and place into the oven for 50-60 minutes.

Ice-cold chicken straight from the fridge doesn't cook as evenly as room-temperature meat. Do: Place chicken in a bowl and leave on the counter for 15-25 minutes before cooking, depending on size and cuts. Don't: Thaw frozen chicken on the counter or under running water.

Name. The French term cordon bleu is translated as "blue ribbon". According to Larousse Gastronomique, the cordon bleu "was originally a wide blue ribbon worn by members of the highest order of knighthood, L'Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578.

Etymology. after earlier cordon bleu "exceptional cook," borrowed from French, literally, "blue ribbon," referring to the blue ribbon or sash worn by the Chevaliers du Saint-Esprit, the highest order of knighthood under the Bourbon kings.

What do you wrap raw chicken in? ›

Wrap each chicken part (or whole bird, if you bought it whole) in plastic wrap, as tightly as possible. Place those wrapped parts in a zipper-lock freezer bag in a single layer. Better yet, vacuum-seal them in a plastic bag, if you have a vacuum sealer.

How do you keep the cheese in chicken cordon bleu? Using several toothpicks to seal the cheese inside the chicken.

Ossau Iraty makes for a perfect cordon bleu, in place of the classic Swiss cheese. This allows a fondant texture that creates luscious strings of cheese when pried apart.

I slice a thin pocket into the side of the chicken breasts. After you stuff them, use toothpicks to keep them closed. How do you keep the cheese from melting out of stuffed chicken? Sealing the edges of the chicken breasts with toothpicks helps prevent the cheese from oozing out of stuffed chicken.

1578 •Le Cordon Bleu was named after the blue ribbon worn by “L'Ordre des Chevaliers du Saint Esprit”, a special order of knights formed by King Henry III.

The legendary cognac Martell Cordon Bleu is an international emblem of excellence. Ideal for special occasions, the taste of this French cognac is an explosion of spicy fruit notes and elegant richness.

By extension, the term has since been applied to food preparation to a very high standard and by outstanding cooks. The analogy no doubt arose from the similarity between the sash worn by the knights and the ribbons (generally blue) of a cook's apron."

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