Chicken Cordon Bleu
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Cowboy Chicken Cordon Bleu is a slightly modified version of the classic French recipe of the same name. I’ve added some flavor and a little kick. It’s a simple recipe to make, and you can even do it outdoors!
Toast the Breadcrumbs
It’s the details that usually take a recipe from good to delicious. If you’re inside, grab you a skillet and melt a small amount of butter, just enough to coat the pan. Then, toast the panko until they change from white to golden brown. Set aside for later.
Butterfly the Chicken
Butterfly two chicken breasts. To do this, you’ll lay the chicken breast flat, and begin to cut it through the center of the chicken breast, leaving the end in tact. You’ll be able to open the chicken breast like a book if you’ve done this correctly.
Prepare the Filling
The center of Chicken Cordon Bleu is usually some thin sliced ham and Swiss cheese. I feel like more flavor can be added here, so instead of using thin slicked ham, I bought a whole ham at the market and sliced thick slices from the center.
Lay the ham cuts flat and add Swiss and Pepper Jack cheese. The PepperJack is going to give you the perfect amount of heat and flavor after each bite.
Roll up the ham and cheese as tight as you can, place it in the center of the opened chicken breast, and fold the chicken breast closed. Thread a wooden skewer through the chicken as pictured below. You want this to seal the cheese and ham inside the chicken breast well enough that it can cook through without popping open.
Tip: Traditional Cordon Bleu uses toothpicks to hold the chicken together, but they’re small and get lost sometimes. Use long wooden skewers. No need to soak in water first.
Season & Bread the Chicken Cordon Bleu
Start by mixing up the spice/salt blend listed in the recipe below. You’ll rub the seasoning all over the chicken. Next, roll the entire chicken breast in an egg wash and then in the toasted Panko.
Make the Sauce While Baking the Chicken
Heat a saucepan over medium heat and add the Dijon Mustard, Sour Cream, butter, and Parmesan cheese. Stir the mixture constantly until cheese is melted. Set aside, warming again when it’s time to serve.
When the chicken has reached an internal temperature of 165 F, your meal is ready to be served! Gently spoon the amount of sauce you want over the crispy, melty chicken breasts.
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Chicken Cordon Bleu - Cowboy Kent Rollins
- 4 teaspoons garlic powder
- 4 teaspoons onion powder
- 3 teaspoons mustard powder
- 3 teaspoons salt
- 3 teaspoons black pepper
- 1 cup Panko bread crumbs
- Spray butter
- 2 4 - 5 ounce boneless chicken breasts
- 2 thick-cut deli slices of ham
- 4 deli slices of Swiss cheese
- 2 deli slices of Pepper Jack cheese
- 2 large eggs
- 6 tablespoons butter
- 2 tablespoons dijon mustard
- 1 tablespoon sourcream
- 4 tablespoons grated parmesan cheese
- In a small bowl, combine the garlic powder, onion powder, mustard powder, salt and black pepper. Set aside.
- Lightly spray the Panko with the spray butter and toss to coat. Spread the Panko evening on a baking pan and place in a preheated oven to 350 Degrees F. Bake for about 5 minutes, or until golden brown. Remove the dish from the oven and set aside. Keep the oven on.
- Carefully cut a pocket down the middle of each chicken. Be careful not to cut all the way through the chicken.
- Place a piece of ham on a cutting board and top with a slice of Swiss cheese followed by a slice of pepper jack and another Swiss cheese slice. Tightly roll up the ham and cheese. Place the ham roll inside the cut chicken. Secure the open edges with toothpicks or a long wooden skewer (as shown in video).
- Beat the eggs in a small bowl and dip the chicken breasts in the eggs. Roll around to generously coat. Generously sprinkle the seasoning mixture on the top of each breast and pat in. Roll the chicken around the bread crumbs to coat well on all sides and edges.
- Place the chicken on a greased baking sheet and bake for about 30 minutes, or until the internal temperature of the chicken is 165 degrees F.
- Meanwhile, in a small saucepan make the mustard sauce by whisking together the butter, dijon mustard, and sour cream. Cook over medium heat until heated warm. Stir in the Parmesan cheese and continue cooking until the cheese has melted. Keep warm.
- Remove the chicken from the oven. Spoon the mustard sauce over the chicken and serve.