Chicken Cordon Bleu is probably one of the first non Kosher foods I’ve tried as a child. I remember being so excited by the idea of putting cheese and ham inside a chicken breast, that I had some kind of fixation for a while, about discovering the ultimate decadence. I wonder why it took me about 12 years to try it myself.
It’s fairly simple to make (yet hard to master, as anything). I started by parting a whole chicken, because I only needed one breast, and also had plans for the rest of the chicken. I followed a video by the amazing Gordon Ramsay:
I then cut pockets in the breasts, filled with salt, pepper, ham and Gruyere cheese, and used toothpicks to close it up. I also decided to try filling the two tenderloins by rolling them and it worked quite well.
Usually for breading I use only egg white and breadcrumbs, but this time I tried flouring the breasts before coating with egg white. Eventually the breading fell off a little, and I blame it on the flour.
The breaded pieces were then fried in shallow oil until brown, and then arranged on in a pan for final baking in the oven at 180°C. The picture was taken before baking, as you can see the chicken wasn’t cooked through:
It was ready after about 15 minutes in the oven. Turned out quite nice, but the filling/chicken ratio was a bit off, with too little filling. Next time I’m going to try it with spinach and ricotta.