Monday, May 12, 2008

Chicken Cordon Bleu

As you might have known, my favorite online recipe source is My favorite thing about it is that all the recipes are from normal people who have already tried it on their own. They rate the recipe, give comments, post up pictures, and even suggest some changes you can make. If you have no idea what to make, they also have an "Ingredient Search" where you can search for recipes based on what you have in your fridge. If you still don't know what you want, it also shows you their Top 20 highest-rated dishes in each category of food. And if the Top 20 dishes STILL doesn't tickle your fancy, you can always check out "Newest Photos" section and see if anything catches your eye. So there, with such a resourceful website, one should have no reason not to know what to cook.
So recently, i started browsing the site again and decided to try to make their 2nd highest-rated chicken recipe: Chicken Cordon Bleu. That recipe was given 5/5 stars with 1,127 reviews... If you don't believe what i say, seeing that 1,127 people had nice things to say about it should be able to convince you. The chicken cordon bleu turned out nice and appetizing... but I'm not a big fan of it just because i don't really like chicken breasts. It's still worth the effort though :)

Chicken Cordon Bleu
  • 6 skinless, boneless chicken breast halves
  • 6 slices cheese
  • 6 slices ham
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 6 tablespoons butter
  • 1/2 - 1 cup dry white wine
  • 1 teaspoon chicken bouillon granules
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream


  1. Pound chicken breasts if they are too thick.
  2. Place a cheese and ham slice on each breast within 1/2 inch of the edges.
  3. Fold the edges of the chicken over the filling, and secure with toothpicks.
  4. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
  5. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides.
  6. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
  7. Remove the toothpicks, and transfer the breasts to a warm platter.
  8. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet.
    (it's okay if there's still some wine/juices left in there)
  9. Cook, stirring until thickened, and pour over the chicken. Serve warm.

- I used 3 chicken breasts and thinly sliced them into 6.
- I used Olive oil instead of butter.
- I used 12% cream instead of heavy whipping cream.
- I also added different spices (parsley, oregano, basil) to the cream.

Some things you'll need:

Ham - Cheese - Chicken breasts
Toothpicks - Cream - White wine

Chicken Cordon Bleu

No comments:

Post a Comment