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Archive for December 20th, 2021

Back in the 80’s, when I was first dating JT, his parents would occasionally invite me to dinner at their home. JT’s Mom didn’t love cooking but she really made an effort. She focussed on areas she could master, like soups, salads, and pies (she made awesome pies). She let the experts deal with the proteins for the most part and one of her favourite proteins was, Chicken Cordon Bleu. She had her local butcher make up these delicious little parcels and she just popped them into the oven and baked them. Honestly, I hadn’t thought about these bundles until about a year ago when I was really trying to make our meals more of an event, since we weren’t doing much else (thanks Covid). They didn’t disappoint!

I created a very easy way to parcel the chicken breasts with the ham and cheese so they would stay together. I didn’t bother putting the little chicken crown over my version but it was still beautiful and delicious.

The trick is to even out the chicken thickness by pounding with a flat pounder, I like to put the chicken into a zip lock bag so that it doesn’t splatter when I’m pounding it. You don’t want it too thin but you do want it even. You can pound it thinner and roll the ham and cheese but I’ve always found that the cheese eventually melts out so I make a pocket the length of the breast without cutting through and stuff the ham and cheese into the pocket. I use a metal skewer to hold the opening shut which will be removed just before slicing.

Flash-back to the 80’s Chicken Cordon Bleu!

A KitchenInspirations Original Recipe

Serves 2 (ingredients may be doubled or tripled easily)

Ingredients:

  • 1 @ 200 g (or 2 @ 100 g) chicken breast, deboned and skinned
  • 100 g Gruyère, grated
  • 1-2 slices of Serano ham
  • 1 egg
  • 1 tsp mayonnaise
  • 80 g AP Unbleached Flour
  • 15 g granulated garlic
  • 15 g dehydrated onion
  • 100 g panko
  • 1/4 tsp salt

Directions:

  1. Place the panko, granulated garlic, onion, and salt into a spice grinder and pulse until it is relatively fine. Toast the panko mixture gently in an oven-proof, dry frying pan until golden. Set aside to cool. Save the pan to cook the chicken in.
  2. Add the flour to a flat pan (I use small baking sheets about 20cm x 30 cm).
  3. Prepare your breading station by combining the egg and mayo and whisking until smooth. Pour into a second flat pan.
  4. Pour the cooled panko mixture into a third flat pan.
  5. Prepare the chicken breast by placing it into a zip lock bag and pounding it until it is relatively even thickness. Remove it from the bag and slice a thin slice through the breast to create a pocket (I try to keep the opening as small as possible to avoid losing the filling during the baking process).
  6. Place the Serano ham into the pocket and spread out as evenly as you can. Fill the pocket with the cheese. Taking a thin metal skewer, “sew” the opening up so that it remains closed during the baking process.
  7. Place the chicken bundle into the first pan, and coat evenly with the flour.
  8. Transfer the bundle to the egg station and roll to coat evenly.
  9. Finally, roll the bundle in the flavoured panko and make sure that it is well coated. Return the bundle to the zip lock bag and fill it with the remaining panko mixture. From the outside of the bag, press the panko into the chicken bundle. Roll tightly and refrigerate until required.
  10. Preheat the oven to 375° F. Heat the oven-proof frying pan (previously used for the panko) with a little oil and fry 3 of the 4 sides of the chicken bundle until golden. When all three sides are golden, place the unfried part of the chicken bundle down onto the pan and place the pan in the oven and bake the chicken until the internal temperature is 165° F at its thickest part.
  11. When the chicken has reached the temperature, place the cooked chicken on a cutting board and cover for 10 minutes. Slice it in even slices and serve with your favourite veggies.

 

I served the chicken with cauliflower mash.

Notes:

  • I add the mayo into the egg because it really helps to crisp the breading, because it is baked and not fried.

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