chicken cordon bleu - help!
I have been to Food Network & Emeril's site. There are 2 different ways of doing this chicken. Some are only fried & others baked and partially fried. What's the best way to wrap these guys? Toothpicks I thought. Anyone got a good recipe? Thks, Pam
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
8 Comments:
Pam: I'm not sure what they're called;
but I use these long metal toothpicks with large holes on the end?
They're quite a bit LONGER than a toothpick, they're durable, reusable; and you can thread butchers twine through them if necessary.
A kitchen staple for sure!
hungrychristel at 2:43PM on 03/17/09
I've used toothpicks & smallish bamboo skewers to keep mine closed. I like to pan-fry mine first to get a good crust, then finish them off in a 350 degree oven just to make sure the chicken is cooked through to temp...but don't overcook -- You don't want wood-block chicken...it should still be juicy!
juliebugsmama at 2:51PM on 03/17/09
I've used a simple one from FN for years and it is absolutely one of my favorite meals. I serve it with roasted red potatoes and green beans. The stupid website keeps shutting down on me, so here it is copied and pasted from my blackberry!
Chicken Cordon Bleu serves 4
4 tablespoon butter
1 cup flour 4 boneless, skinless breasts of chicken
2 eggs lightly beaten
4 very thin slices smoked ham
2 cups bread crumbs
6 ounces Lorraine swiss cheese, cut into four slices
Preheat oven to 375 degrees. Melt butter in glass baking dish. Lightly flatten chicken breasts between plastic wrap with mallet. Lay 1 slice of ham and 1 piece of cheese on flattened breast, fold in half and seal close with toothpicks. Repeat process for remaining chicken breasts. Coat each piece with flour, then eggs and then bread crumbs. Place chicken pieces in glass baking dish. Turn to coat with butter. Bake for 40-45 minutes or until golden brown.
meem21 at 2:54PM on 03/17/09
I agree with juliebugsmama - you want to pan sear them to get a good crust and then finish them in the oven for sure.
lo82070 at 3:07PM on 03/17/09
thanks for cordon bleu tips-another question! when I bake them should they be covered with foil and also can I make a good size batch to freeze,do they do well frozen? thanks,Pam
cook4u at 4:05PM on 03/17/09
I don't cover mine in foil. I'm not sure you can freeze my version, because I know egg yolks don't always freeze well and can clump. Not sure if that would affect the breading? Maybe it's worth a shot?
meem21 at 4:49PM on 03/17/09
I would not cover them with foil or the crust will get soggy. You want there to be a nice crispness to the outside.
juliebugsmama at 9:06AM on 03/18/09
Here is a suggestion, this is the way I learned to cook them from my dad.
Pound the chicken breasts thin, less then a 1/4 inch you should about double the size of the breasts, between two sheets of plastic wrap.
Lay pounded breasts flats and put your stuffing ingredients in the center, it can be anything not just cheese and ham.
Form the breasts into a ball or oval shape around the stuffing making sure to close all seams.
Roll in flour and shake off excess.
Roll in egg wash.
Roll and coat well with bread crumbs.
Freeze for several hours or overnight.
Deep fry in peanut oil, 350, until nice and golden then bake in a 350 oven for about 45 minutes till cooked through.
These will turn out with a great crust on the outside and very juicy on the inside since you seal everything in when frying.
smokey07 at 3:03PM on 03/18/09