LooLoo’s Chicken Cordon Bleu
September 1, 2009
Chicken cordon bleu, who doesn’t love it! I thought it would be fun to try my own version. In the past our chicken cordon bleu came premade from our local butcher. Of course they (Lunardi’s market) prepared it perfectly, however I decided to change it up by substituting their white cheese for hot pepper cheese, and their baked ham, for virginia smoked ham. The result, succelent!! After browning the chicken rolls, they simmered for about 30 minutes covered, in white wine and chicken stock. I then removed the chicken to a separate plate, and with the remaining liquid, added a very small amount of cream, and stirred constantly (all the great bits and some of the cheese that melted out) for about 5 minutes. The result, a light creamy, cheesy, succulent sauce!! Please enjoy!
For different versions of chicken cordon bleu, click here.
- 1 (large) whole skinless, boneless, chicken breast
- 4 slices jalapeno jack cheese
- 2 slices Virginia baked ham
- 4 tbsp. all purpose flour
- Salt and pepper
- Kitchen twine
- 1 tbsp. butter
- 2 tbsp. olive oil
- 1/2 cup white wine
- 1 cup chicken stock
- ¼ cup heavy cream
- 1 tbsp. corn starch
Start by splitting your chicken breast in half down the middle, with a mallet pound to ¼ inch thickness. Place both pieces of cheese and the ham (fold ham in half), towards the wider end of the chicken breast. Carefully roll each
chicken breast, starting from the wider end. Tie each chicken breast with kitchen twine. On a flat surface combine flour, salt, and pepper. Coat chicken breasts rolls in flour, shaking off any excess flour. In a large non-stick skillet, combine butter and olive oil over medium-high heat, saute chicken breasts turning occasionally, to a nice golden brown, evenly. Add wine and chicken stock, bring to a boil, reduce to a simmer, cover and cook for about 20 minutes. (Some of the cheese will melt out, that’s ok). Remove chicken breasts to a separate plate while you prepare your sauce. Combine the heavy cream and corn starch, pour into skillet and stir constantly until reduced and thickened (scraping up excess bits of cheese etc.). Serve sauce over chicken breasts.
Serves: 2
Total time: 1 hour
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