The French phrase “cordon bleu” translates as “blue ribbon” in English and was once a byword for the best dishes from the best kitchens. The cordon bleu schnitzel was probably developed in Switzerland in the 1940s — this baked chicken recipe has proved itself a timeless classic, which can still be adapted creatively for today’s ever-adventurous appetites.
Chicken Cordon Bleu Pastry
Equipment
- Convection Oven
Ingredients
- 4 chicken breasts
- 24 slices Swiss cheese
- 12 slices ham
- 2 rolls puff pastry
- 1 clove garlic grated
- 0.25 cup mustard
- 2 eggs beaten
- salt to taste
- pepper to taste
Instructions
- Season the chicken breasts with salt and pepper, as well as the grated garlic clove, and tenderize them between sheets of food wrap until they are roughly ¼-inch thick. Cover each chicken breast with 4 slices of cheese. For each one, place 3 slices of ham on top of the cheese, and then another 2 slices of cheese on top of the ham.
- Roll up the topped chicken breasts tightly and wrap them in plastic food wrap. Tightly twist both ends closed. Chill the roulades for an hour.
- Unroll the puff pastry, cut it in half and brush each half with mustard. Place a roulade in the middle of each piece of pastry, and wrap the pastry around the meat to create four beautiful rolls.
- Beat the eggs together, paint the rolls with the mixture, and then use a fork to scratch a crosshatched pattern in the pastry. Cook the rolls for 30 minutes in a convection oven at 350°F.
VIDEO
This recipe really deserves the label “cordon bleu!” And if it’s put you in the mood for a little more, you can find the recipe for the Chicken Cordon Bleu With Béchamel Sauce featured in the bonus video here.