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Chicken Cordon Bleu
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Chicken Cordon Bleu

Chicken Cordon Bleu

Imagine a crispy chicken ham & cheese, with a luxurious jalapeno bechamel. And it gets better because we add some creamy soft herb & garlic cheese. But you don't have to imagine, because it's real and right here in front of you. BTW, I made enough bechamel for probably 6 of these, so feel free to cut the recipe down if you want

Ingredients

  • 1 boneless, skinless chicken breast
  • BFF - our kosher salt, coarse pepper & granulated garlic blend, if not then simply a small mix of those
  • 2-3 tablespoons spreadable garlic herb cheese, like Alouette or Boursin
  • 4 slices Swiss cheese
  • 2 slices smoked ham
  • 4 tablespoons butter
  • 4 tablespoons all purpose flour
  • 1 head whole roasted garlic, recipe here
  • All the juice from a 4 ounce can of diced jalapenos, plus half the jalapenos
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons Dijon mustard
  • 1 cup all purpose flour
  • 1.5 cups crushed cornflakes
  • 1 egg beaten
  • Oil for frying

‍

Directions

  1. Put chicken breast between 2 pieces of parchment or cling film, and gently flatten to approximately 1/8-1/4" thick
  2. With the smooth side facing down, season the top with the BFF, or your own SPG
  3. Spread a layer of the herb cheese on the chicken
  4. Top that with 2 slices of the Swiss, then the ham and finally remaining 2 Swiss slices
  5. Starting at a narrow end, roll up carefully and as tightly as possible
  6. Wrap tightly in a large piece of cling film, and twist ends to make it a snug tube - refrigerate 30 - 60 minutes
  7. Make the bechamel: melt the butter in a medium pot and sprinkle with the flour
  8. Whisk the flour and butter together really well, and after about a minute, slowly start whisking in the milk, about 1/2 cup at a time - being sure to get the consistency smooth before adding more
  9. When it's is beautifully smooth, squeeze the garlic cloves out of their peels and add them along with a good pinch of BFF, the jalapenos and their juice, parmesan cheese and the Dijon - mix well to combine everything and set aside
  10. Put the flour, cornflakes and egg into 3 bowls. Add a good pinch of the BFF to the flour, and mix
  11. Remove chicken from the fridge, unwrap and roll first in the flour, then the egg and finally the cornflakes until well coated
  12. Heat oil to 350 degrees
  13. Cook the chicken in the oil until golden brown on all sides, and an instant read thermometer reads 160 degrees
  14. Remove, let rest 5-10 minutes, then slice and serve with the bechamel.
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