It was tempting to begin this post with “You all know what chicken cordon bleu is, right…?” But among the things I learned as a blogger is never to presume anything, not even that everyone is familiar with the most basic of recipes or cooking procedures as some people don’t even know what sautéing is. And that’s not an attempt to look down on anyone; it’s simply a statement of fact.
So, without presuming that everyone knows what chicken cordon bleu is, I will start with a working definition for the dish — chicken fillet wrapped around a filling of ham and cheese, breaded then fried or baked. Think chicken schnitzel but with filling. It is one of Sam’s favorite chicken dishes.
It was Sam’s to make chicken cordon bleu last weekend with chicken thigh fillets instead of breast fillets. She was supposed to cook the cordon bleu last Sunday for lunch. But she overslept, lunch was already late and I had to make it myself. Since I hate frying, I opted for the baked version. And since chicken thigh fillets are smaller than breast fillets, it was harder to roll the chicken around the ham and cheese. So, instead of rolling each fillet individually, I laid them side by side and formed a log. Two logs, actually, using a total of 12 chicken thigh fillets.
Baked chicken cordon bleu
- Cut a large piece of cling film and lay flat on the work surface.
- Arrange the pounded chicken fillets on the cling film — two rows, three fillets per row, slightly overlapping to make sure there are no openings.
- Season with salt and pepper. Sprinkle with whatever herb you want to use.
- Arrange three pieces of ham on top of the chicken.
- Top the ham with slices of cheese.
- Using the cling film as a guide, roll the chicken fillets as tightly as you can.
- Tuck in the ends of the cling film then wrap the rolled chicken tightly.
- Repeat with the remaining ingredients to form two logs.
- Chill the logs for at least an hour. This will make them easier to handle when you roll them in bread crumbs.
- Fifteen minutes before cooking, preheat the oven to 410F.
- Unwrap the first log. Brush every inch of the surface with half of the butter.
- Sprinkle bread crumbs on top and sides of the chicken. Roll using the cling film. When the underside is exposed, sprinkle it with more breadcrumbs and roll again pressing the crumbs into the chicken.
- Repeat with the other log.
- Transfer the logs onto a baking tray lined with parchment paper.
- Bake for 25 to 30 minutes in a 410F oven.
- Cool for 10 minutes before slicing and serving the baked chicken cordon bleu.