Sunday, August 15, 2010

Ultimate Chicken Cordon Bleu

Tyler Florence is one of my favorite chefs on the Food Network. He's always got something supremely delicious cooking, and he always makes the prep look so easy (even when it's not, LOL). So when he made "Ultimate Chicken Cordon Bleu," which is one of my top dinners, I had to try it.
Except, I had to mess with one part of the recipe ;-) He called for a Cranberry Chutney, and I made one out of Cherries instead that was SUPERB with the Cordon Bleu. Almost like having a Monte Cristo sandwich (you know, with the raspberry jam on the side).

I also made Tyler's Brussel Sprout Hash. His were...okay. I like my other recipe for Brussel Sprouts with Bacon better. I think his were just too complicated and I really wasn't a huge fan of the balsamic vinegar. I think I'll try the Brussel Sprouts with Bacon again...and add a few of the other veggies in Tyler's recipe. I served this dinner, BTW, with buttermilk biscuits I bought. Figured I'd done enough work, LOL.

The Chicken Cordon Bleu was AMAZING. And his tips made it ten times easier. FWIW, when you watch the show, there are other steps included that the recipe person missed on the Food Network site. I swear the people who put up the recipes never watch the shows because they miss a lot of vital stuff. Here's the recipe--with Tyler's hints included. If you want the original recipe, it's here, but in the reviews you'll see that adding Tyler's extra steps makes all the diff.
(oh and I did make the Chicken Jus to go with it....and it was amazingly flavorful but not needed at all. The Cherry Chutney was AMAZING with this).

Ultimate Chicken Cordon Bleu
(from the Show: Tyler's UltimateEpisode: Ultimate Cordon Bleu

4 chicken breasts skinless and boneless
8 thin slices prosciutto di Parma
1/2 pound Gruyere, grated (I used baby Swiss because I couldn't find regular Gruyere)
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper (I used about a teaspoon of salt and 1/2 teaspoon pepper total)
1 cup panko bread crumbs (these are in the bread crumb aisle. They're so much crunchier and better than plain ones)
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and finely minced (HINT: Tyler grated his with a microplane, which makes it itty bitty and then you don't get garlic chunks on the outside of the chicken breasts)
2 tablespoons unsalted butter, melted
2 eggs
Extra-virgin olive oil

PREP: START ONE to ONE AND A HALF HOURS BEFORE YOU WANT TO COOK (so serving at 5:30, start this around 3:30). Cook time all totaled is about 35-45 minutes.

On a cutting board, lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken. (HINT: This was a fabulous way to do it. The chicken gets all tight, like a sausage, and when you are done, REFRIGERATE THE BREASTS FOR 30 MINUTES TO AN HOUR...that helps it all stay together later. No need for toothpicks!!!)

After removing chicken from fridge, preheat oven to 350 degrees. Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned. (MY HINT: I USE THREE PIE PLATES...MAKES IT MUCH EASIER TO DREDGE)

Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Heat 2 tablespoons olive oil in a saute pan over medium-high heat. Cook the chicken on all sides, about 3-5 minutes per side, until lightly browned. Then lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.

(The steps of refrigerating the breasts and also sauteeing them to brown them are omitted from the online recipe. These are vital...the chicken will dry out in the oven before it gets browned if you don't saute it, and it'll fall apart if you don't do the refrigeration).

Remove from oven, let sit five minutes. Serve with Cherry Chutney

Shirley's Cherry Chutney

2 cups fresh cherries, pitted

1/2 cup red wine vinegar

1/2 cup wine (I used white, though I would have preferred red, just didn't have any red opened)

2 tablespoons balsamic vinegar

1 cup sugar

1 teaspoon freshly grated ginger (I use a microplane)

1/2 teaspoon chili powder (adds the right amount of spice to the chutney)

1/4 teaspoon fresh ground black pepper

dash red pepper

Put all ingredients in a saucepan. Bring to a boil, then reduce to a simmer until mixture is thickened and cooked through--about 30 minutes to an hour, depending on how big your cherries are and what you consider simmer ;-)

My tummy is full right now, but I'm already looking forward to leftovers at lunch ;-) My son loved this, DH loved it (DD was out for the night and missed this dinner). A hit all around, even if it's a bit of work.



  1. Shirley --

    Yummy! I'm channeling you whipping up these goodies in my kitchen next week.

    Hmm -- I'd rather have you cook than just channel you. :-)

    All smiles.........Margie

  2. LOL, Margie! I'd love to go back to CO and cook for you! Though you and Tom are pretty amazing cooks yourselves!



Share a recipe or thought, and remember to visit to read about Shirley's latest book!