"Chicken cordon bleu hits that rare sweet spot between nostalgic comfort and dinner party polish. Crisp breaded chicken gives way to savory ham and melted cheese, creating a deeply satisfying dish that feels special without requiring much effort. This streamlined version skips the usual fuss-no rolling, tying, frying, or extra sauces-so you get all the payoff with fewer steps. Instead, thin chicken breasts are folded around the filling, quickly breaded and seared for color and crunch, then finished in the oven until juicy and melty."
"How thin should chicken be for cordon bleu?About ¼" thick is ideal for quick, even cooking and neat folding. To achieve this, place the breasts, one at a time, in a resealable plastic bag or between two sheets of parchment, and gently pound them with a rolling pin or potato masher until evenly flattened. How do you keep the filling from leaking out?Leave a small border around the edges when filling; before breading, press the edges firmly to seal."
Chicken cordon bleu balances crisp breaded chicken with savory ham and melted cheese for a comforting yet polished meal. Thin chicken breasts are pounded about ¼" thick, folded around ham and Gruyère or Swiss, breaded quickly, seared for color and crunch, and finished in the oven until juicy and the cheese is melty. Leave a small border when filling and press edges firmly or pin with a toothpick to prevent leaks. Chicken can be breaded up to eight hours ahead and reheated at 350°F for about 10 minutes. Searing preserves a golden crust while baking ensures even cooking.
Read at Bon Appetit
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