| Level: | Easy |
| Total: | 51 min |
| Prep: | 30 min |
| Cook: | 21 min |
| Yield: | 6 servings |
Ingredients
- Six 10-ounce chicken breasts, pounded out to 1/2 inch in thickness
- 12 ounces thin-sliced ham
- 6 ounces Gruyere cheese
- 3 cups all-purpose flour
- 2 cups ground breadcrumbs (biscuit crumbs preferred)
- 2 cups wheat flour
- 1 cup rice flour
- 1 tablespoon Cajun seasoning
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 tablespoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 12 eggs, well beaten
- 4 egg yolks
- Pinch fine salt
- Pinch white pepper
- Pinch paprika
- 1/4 teaspoon lemon juice
- 1/4 teaspoon hot sauce
- 1 pound clarified butter, warmed until soft
- Oil, enough for deep-frying
Instructions
- Preheat the oven to 350 degrees F.
- Take a piece of chicken and place 2 ounces ham and 1 ounce Gruyere cheese in the middle. Roll up the chicken breast tightly and place toothpicks in the ends and middle. Place the chicken breasts in an oiled baking dish and bake for 18 minutes.
- For the breading: Combine the all-purpose flour, breadcrumbs, wheat flour, rice flour, Cajun seasoning, garlic powder, paprika, salt, pepper and cayenne pepper, mix well, and place on a large platter.
- For the hollandaise sauce: Gently place 4 egg yolks in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce. Place the warmed clarified butter into the food processor very slowly until it thickens. To thicken the sauce, add an egg yolk and to thin it out add warm water.
- Place the baked chicken cordon bleu in the egg wash and then coat evenly with the breading mixture. Repeat process again.
- Deep-fry the breaded chicken at 325 degrees F for 3 minutes. Drizzle the hollandaise sauce over the top of the chicken.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 2082 |
| Total Fat | 121 g |
| Saturated Fat | 60 g |
| Carbohydrates | 133 g |
| Dietary Fiber | 7 g |
| Sugar | 3 g |
| Protein | 112 g |
| Cholesterol | 881 mg |
| Sodium | 1676 mg |
Reviews
Whenever I make Hollandaise sauce, I always figure 2T butter / 1 egg yolk/ 1T Lemon juice, plus salt, pepper, and a dash of ground red pepper. We like it a little lemony…
This looks good, but check out how TylerFlorence wraps his chicken Cordon Blue. I have done it that way for years. This recipe will be tested soon.
Love this!
I make this by pounding out my chicken breast and adding several thin cut honey ham and Swiss cheese then roll it up and drizzle tiny olive oil on ckn & roll it in Parm. shake and bake and seasonings then into the oven for 45 minutes to hour at 350. Then I make a cream sherry sauce to go on top by sautéing onions and garlic in about a quarter cup of olive oil and then I make a Rue using about a quarter cup of flour and brown that then I wisk in heavy cream or 1 quart half-and-half and let that come to a boil then reduce . I add a couple tablespoons of chicken bouillon and continuously season with garlic salt( I use more of garlic powder to get garlic taste without over salting it) ,garlic powder, pepper and Tony’s seasoning, parsley . I then add 4 to 5 slices of Swiss cheese in and a 1/4 Cup to a half a cup of cooking Sherry. After it boils I turn down to almost off. Add milk to thin out as needed. I make a broccoli cheese rice add chicken on top and then add a ton of sauce all over it!! I have yet to meet someone who didn’t love it! Hope this helps and someone tries it!!
Way too many eggs for egg wash. Way too much butter for hollandaise sauce. I fried the chicken before baking for 25 minutes.
iii try to cook this, hope its comes perfect.. yum yum..
We loved it, and simple to make.
We have enjoyed this recipe many times since we have seen it on Diners, Drive-ins and Dives. This is the best Chicken Cordon Blue. Follow the recipe and enjoy.
PALMYRA, NEW YORK
PALMYRA, NEW YORK
My husband and I have been big fans of Chicken Cordon Blue for years but have not been able to find one place in the Atlanta Metro area that have it so when my husband saw Guys show on Diners, Drive-ins & Dives All he said was YUMMY.
This recipe failed spectacularly for me. After baking for 18 minutes and frying for 3, maybe 25% of the chicken was cooked. I had to put it back in the oven and bake it for another 25 minutes for the chicken to even be cooked through.