Chicken Cordon Bleu is an American dish made out of pounded breast pounded and rolled around ham or Prosciutto and a cheese which is breaded then either fried or baked. There are several European dishes nearly similar to this that had originated on an earlier time but this specific combination was believed to be invented somewhere around 1960’s. There are two nearly similar dishes one is the Chicken Kiev where veal is wrapped around seasoned butter, dipped in a batter and deep fried and another one is a Swiss dish where veal is wrapped around a thinly sliced ham and Gruyere cheese, dipped in a batter and deep fried.
In New Zealand you can see a lot of these served in take away shops and even in the frozen section of the Supermarket, I tried some of them and did not enjoyed it compared to when I first tasted this in the Philippines. They all taste like stale oil especially the takeaway bought ones and the chicken texture is not as what I had expected so it ended up me making my own at home, it is baked not deep fried and here are the recipe and results for you to enjoy!
6 chicken breast, pounded to 1/2 inch thickness
6 thick slices Colby Swiss cheddar cheese
6 slices rindless shoulder bacon
1/2 cup olive oil
1 cup flour
1 cup bread crumbs
2 tbsp chopped parsley
freshly ground black pepper
- In a bowl combine parsley, bread crumbs and freshly ground black pepper.
- Pan fry bacon until cooked and browned but not crispy, set aside in a paper towel lined plate.
- Lay out pounded chicken breast on a surface, season it with salt and pepper. Place bacon on top then a slice of cheese. Roll the chicken around the filling then secure with toothpicks. Dip roll in flour, then in olive oil then in bread seasoned bread crumbs. Place in a wire rack over a shallow dish.
- Bake in a 185C preheated oven for 45 minutes or until chicken is browned.