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Chicken Cordon Bleu with Gruyere Sauce Recipe

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This recipe for Chicken Cordon Bleu with Gruyere Sauce is from Hassan's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken

Chicken Breasts
Cheese - Gruyere preferred (Swiss, Monterrey Jack, or Mozzarella)
Ham - Black Forest
Flour - Seasoned with salt and pepper
Eggs - for egg wash
Panko Bread Crumbs - seasoned with salt, pepper, chopped parsley
Oil for frying

Cheese Sauce

Butter
Flour
Milk
Salt/Pepper/Nutmeg
Gruyere Cheese
Swiss Cheese
Directions:
Directions:
Chicken

* 2 ways to prep the chicken
1) Butterfly the breast and keep it as 1 breast or
2) Halve the breast after butterflying, then pound the breast with a mallet until 1/4 inch thick

- Place small chunk of block cheese wrapped in ham in the middle of the chicken
- Fold chicken until Ham/Cheese is completely sealed
- Place in fridge for 30 minutes so chicken doesn't come apart/freezer also works in half the time
- Season chicken with Salt/Pepper
- Dredge in flour, shake off the excess
- Dip in egg wash (eggs and milk mix)
- Bread with Panko bread crumbs

Fry chicken in deep fryer at 325ºF until chicken is thoroughly cooked in the middle. Should be cooked to 165ºF for safe consumption. If chicken browns too quickly, take out of the fryer and finish in a 350ºF oven until chicken is cooked.

Cheese Suace

For blond roux, melt butter until frothy over medium heat. Add flour and whisk constantly to prevent from darkening. Once flour has been cooked out, add milk and bring heat up to high. Keep whisking until mixture starts to thicken. Lower heat to low and season with salt, pepper, and nutmeg. Simmer sauce for 10 - 20 minutes. Add cheese off heat and whisk until melted. Serve hot over chicken. Garnish with parsley.
Number Of Servings:
Number Of Servings:
2-4
Personal Notes:
Personal Notes:
The first dish I reverse engineered without a recipe. There were several incarnations of this dish. Some worked, others didn't. When it did work, it was a real crowd pleaser. Serve with your favorite starch and vegetables.

 

 

 

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