Chicken Cordon Bleu Recipe - Laura Vitale - Laura in the Kitchen Episode 738

hi guys I'm Laura Vitale and on this episode of Laura in the kitchen I want to bring you my chicken cordon bleu I have been having this requested here for years and I don't know why I haven't shared it with you earlier I just have like all these recipes in my head all the time so I figured I'm sure with you this is really simple and really easy now a lot of different chicken cordon bleu recipes some of them have like a bechamel sauce on top I don't personally serve mine with a sauce because I really like the cheese and mustard and ham you know it just kind of all works together really well I don't need to add anything else to it but you absolutely could use a salt as service officer for this but my recipe is easy and simple and it is just starts out with some basic chicken rice these are boneless skinless chicken breasts which I'll talk about in a minute and we'll talk we'll work with them in a few of got some Swiss cheese and some ham here two slices of Swiss and four slices of thinly sliced ham couple of eggs breadcrumbs flour Dijon mustard fresh thyme salt pepper vegetable oil and then get your oven for you to the 350 because we're gonna start these on the scale in and pop them into the oven to finish cooking through and now I'm going to get started the first thing on a work on actually is just whisk my eggs because I want to be able to have everything ready because once I touch the chicken I don't want to like one too much time I'm going to wash my hands of course but I kind of want to get everything prepared ahead of time now essentially for me chicken cordon bleu has always been a chicken cutlet that's been stuffed with ham and cheese and I always add Dijon and a little fresh thyme and it is absolutely delicious some places I've had it where they serve a sauce over top I honestly cannot deal with a sauce on top of a breaded chicken cutlet stuffed with cheese in here it just ends up being too much in the flavor of the chicken and the ham just kind of all gets burned out by the sauce so I leave the sauce out but you know - it's thrown so it makes the world go round and round and round I'm also just going to season my flour and my breadcrumbs I'm not going to season the actual chicken because I'm stuffing it with ham and cheese which is relatively salty so I'm going to keep that as is and just season my layers which is the flour the egg and the breadcrumb you always want to make sure to season every layer of the dish that it is um you know on point now I'm going to grab my really sharp knife and go on cutting up the chicken now I've got my chicken breast in front of me this is about a six ounce chicken breast and what I'm going to do boneless and skinless trim it of any fact if you want to I'm going to open this up like a book I'm not going to go all the way through now obviously that's going to happen it's just the way the chicken breast you know is got a little tent that's what the Tenderloin right there but what I'm going to do is the size of tenderloin what I'm going to do now use my clean hands to touch the box of the rap beat of the plastic wrap take a piece of plastic wrap put it over the top and I am going to pound this out until it's much thinner than it is now and looks much bigger than it is um I would say it's between it'll be between 1/8 and 1/4 of an inch thick you don't want this to be too thick because it's going to be much more difficult to roll so the thinner the better but don't go too thin that it's like see-through and you have holes everywhere for that defeats the purpose of keeping everything in one place so I'm just going to do that and then we'll carry on that looks great that actually looks from this one this side it looks like a whole chicken that's really weird you know okay now take Dijon mustard I'm gonna take a little bit of Dijon mustard I love Dijon mustard with anything ham and cheese so essentially this is just you know getting stuff with the ham and cheese so I'm gonna put just a thin layer of Dijon mustard and just pretty much cover the whole surface of my chicken breast and then I'm going to layer with the ham and cheese but cheese slices a thinly Tamm in one slice of you know one good slice of Swiss works well but what I do is I take the ham and I lay the ham down first because what the hand does is it creates a little bit of a barrier between the cheese and the chicken so in if you know if by any que by any chance there's any holes in there then the ham will protect the chicken the ham will protect the cheese from leaking out of the chicken making sense I hope so and then all I'm going to do is I'm going to roll this out roll this should say out roll this in and then you can see I start from this like the inside that way I'm left with the very top of the chicken breast and I've got some toothpicks here that I am going to just secure like so these are all rolled up and ready to go now I'm going to take my time and put this in my bread crumbs now most most of the times I put it in the bread crumbs sometimes I put it in the chicken it depends on who I'm having a little for dinner because I have a few friends of mine I can't really stand a really strong flavor of time in which case I put it in the bread crumbs and not on the inside because if you put it in the butter chicken breast you know with the ham and the cheese then the flavor is really strong so now I'm going to do is I'm going to take each you know each little rolled up piece of breast here with my ham cheese roll it in flour dip it in the egg you know just the traditional I don't want to do this with my hands because otherwise it gets a mess and I normally would not care but I'm trying to show you you know what when all else fails go in with your hands what can I say and now I've got my vegetable oil preheated here over about medium-high heat I want these to get a really beautiful crust so I always like to sear them in a skillet with hot oil pretty side down if I make sense whoa all right good the oil was nice nice and hot we want that and I'm gonna do the same thing to this one what I have here my next to me over here is a baking sheet that I've just lined with some aluminum foil and then I put a rack like a cooling rack on top of it because that's what I'm going to sit these on when they go into the oven and the reason why I do that is because the rack kind of helps these stay elevated and therefore getting really nice and crispy all around instead of the bottom getting really soggy we don't want that so I'm going to put the other one down wash my hands to get these to get nice and golden brown all over and then we'll flip them around and show you what they look like now that these are really beautiful golden on all sides it just takes a few minutes I'm gonna pop these into my oven they've been preheated at 350 and you'll need to keep them in there between 10 to 15 minutes or until it is completely cooked through you can check it with a thermometer if it reaches 165 to 170 you're in good shape let them rest for a few minutes and then we'll be ready to cut them up and again these are in the oven for about 12 minutes I'm just trying to take out if I can grab it oh here we are my toothpicks so that I can cut into this baby look at that I mean it is gorgeous look crispy crust try not to break the crust as you cut this do your very best that smells incredible nice and crispy on the outside still really hot but I can see I put my knife to give this a cut I can see that the chicken is still very juicy and see if I can show you that oh yeah look if I pinch it that's when you know it is cooked perfectly look at the cheese look at the cheese whoa it smells amazing okay I am going to grab a fork because I can't take this anymore this is torture to me this looks amazing decided to put it on a pretty plate because you guys are like my friends and I want it to be presentation what's good mmm this crispy on the outside it is cheesy a Dijon mustard and that time are like such stars of this dish perfectly cooked really juicy nothing is overpowering if you make this recipe I think you'll really understand why I just love it as is with nothing else on it because it just it is what this should be in my opinion it's still cheesy it's still salty it's still fantastic but without having it go out with the sauce and make they find that the sauce mix across really song anyway if nobody wants a soggy crust girl Laura in the kitchen I can't forget the recipe I hope you've enjoyed spending time with me this is a really easy one guys give it a try let me know how you like it and I'll see you next time okay you you

Channel: Laura in the Kitchen

Views: 623,606

Keywords: chef vitale, chef laura vitale, laura vitale, chef laura, chicken cordon blue, chicken cordon, chicken courdon, chicken recipe, chicken recipes, homemade chicken, homemade recipe, easy recipe, easy chicken, easy chicken recipe, food, cooking, recipe, cookware, appliances

Id: Se8uvq1cf6I

Length: 9min 57sec (597 seconds)

Published: Tue Mar 18 2014