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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Chicken Cordon Bleu
...in your mind.
Imagine a crispy chicken ham &cheese, with a luxurious jalapeno bechamel. And it gets better because we add some creamy soft herb &garlic cheese. But you don't have to imagine, because it's real and right here in front of you. BTW, I made enough bechamel for probably 6 of these, so feel free to cut the recipe down if you want
Ingredients
- 1 boneless, skinless chicken breast
- BFF - our kosher salt, coarse pepper &granulated garlic blend, if not then simply a small mix of those
- 2-3 tablespoons spreadable garlic herb cheese, like Alouette or Boursin
- 4 slices Swiss cheese
- 2 slices smoked ham
- 4 tablespoons butter
- 4 tablespoons all purpose flour
- 1 head whole roasted garlic, recipe here
- All the juice from a 4 ounce can of diced jalapenos, plus half the jalapenos
- 1/4 cup grated parmesan cheese
- 2 tablespoons Dijon mustard
- 1 cup all purpose flour
- 1.5 cups crushed cornflakes
- 1 egg beaten
- Oil for frying
Directions
- Put chicken breast between 2 pieces of parchment or cling film, and gently flatted to approximately 1/8-1/4" thick
- With the smooth side facing down, season the top with the BFF, or your own SPG
- Spread a layer of the herb cheese on the chicken
- Top that with 2 slices of the Swiss, then the ham and finally remaining 2 Swiss slices
- Starting at a narrow end, roll up carefully and as tightly as possible
- Wrap tightly in a large piece of cling film, and twist ends to make it a snug tube - refrigerate 30 - 60 minutes
- Make the bechamel: melt the butter in a medium pot and sprinkle with the flour
- Whisk the flour and butter together really well, and after about a minute, slowly start whisking in the milk, about 1/2 cup at a time - being sure to get the consistency smooth before adding more
- When it's is beautifully smooth, squeeze the garlic cloves out of their peels and add them along with a good pinch of BFF, the jalapenos and their juice, parmesan cheese and the Dijon - mix well to combine everything and set aside
- Put the flour, cornflakes and egg into 3 bowls. Add a good pinch of the BFFto the flour, and mix
- Remove chicken from the fridge, unwrap and roll first in the flour, then the egg and finally the cornflakes until well coated
- Heat oil to 350 degrees
- Cook the chicken in the oil until golden brown on all sides, and an instant read thermometer reads 160 degrees
- Remove, let rest 5-10 minutes, then slice and serve with the bechamel.
Imagine a crispy chicken ham &cheese, with a luxurious jalapeno bechamel. And it gets better because we add some creamy soft herb &garlic cheese. But you don't have to imagine, because it's real and right here in front of you. BTW, I made enough bechamel for probably 6 of these, so feel free to cut the recipe down if you want
Ingredients
- 1 boneless, skinless chicken breast
- BFF - our kosher salt, coarse pepper &granulated garlic blend, if not then simply a small mix of those
- 2-3 tablespoons spreadable garlic herb cheese, like Alouette or Boursin
- 4 slices Swiss cheese
- 2 slices smoked ham
- 4 tablespoons butter
- 4 tablespoons all purpose flour
- 1 head whole roasted garlic, recipe here
- All the juice from a 4 ounce can of diced jalapenos, plus half the jalapenos
- 1/4 cup grated parmesan cheese
- 2 tablespoons Dijon mustard
- 1 cup all purpose flour
- 1.5 cups crushed cornflakes
- 1 egg beaten
- Oil for frying
Directions
- Put chicken breast between 2 pieces of parchment or cling film, and gently flatted to approximately 1/8-1/4" thick
- With the smooth side facing down, season the top with the BFF, or your own SPG
- Spread a layer of the herb cheese on the chicken
- Top that with 2 slices of the Swiss, then the ham and finally remaining 2 Swiss slices
- Starting at a narrow end, roll up carefully and as tightly as possible
- Wrap tightly in a large piece of cling film, and twist ends to make it a snug tube - refrigerate 30 - 60 minutes
- Make the bechamel: melt the butter in a medium pot and sprinkle with the flour
- Whisk the flour and butter together really well, and after about a minute, slowly start whisking in the milk, about 1/2 cup at a time - being sure to get the consistency smooth before adding more
- When it's is beautifully smooth, squeeze the garlic cloves out of their peels and add them along with a good pinch of BFF, the jalapenos and their juice, parmesan cheese and the Dijon - mix well to combine everything and set aside
- Put the flour, cornflakes and egg into 3 bowls. Add a good pinch of the BFFto the flour, and mix
- Remove chicken from the fridge, unwrap and roll first in the flour, then the egg and finally the cornflakes until well coated
- Heat oil to 350 degrees
- Cook the chicken in the oil until golden brown on all sides, and an instant read thermometer reads 160 degrees
- Remove, let rest 5-10 minutes, then slice and serve with the bechamel.
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