Chicken Cordon Bleu is one of those dishes that look complicated, but it is very simple to make. I would say it is also perfect for the holiday table or when you have a fancy dinner.

Even though it is usually filleted such as chicken breast, veal or similar is used to make these roulades. I choose to make it with chicken thighs because it is inexpensive.

However, I am showing you how I make these using chicken breasts as well.

You can pretty much use pork or beef to make roulades and stuff them with smoked ham, deli ham, prosciutto di Parma or just use cheese.

Besides, I used prosciutto and gouda cheese, which is not that cheap but they went very well with chicken thighs.

However, for the chicken breast version, I used carved ham, which is thicker as well as swiss cheese, but mozzarella is amazing too. It worked out great and the best part, it tasted amazing!

Click here for more Chicken Recipes

My family loves this meal. I don’t make it often enough, but I think I will from now on.

You can serve it with any side that you like and prefer. We love mashed potatoes, rice, just plain salat or steamed veggies.

The sides are really versatile as Chicken Cordon Bleu goes with pretty much anything.

This year I have been blessed, and I am thankful to have an amazing support system from my family, friends and you, my readers.

A lot of things changed this year for me on a personal side as well as a business one, and I hope next year will be even better.

Take a little time, be grateful for each moment that you spend with your loved ones. Smile, laugh, sing even if you are the worst singer and do not take anything or anyone for granted.

Life is beautiful, just put your phones down, look at the sky, take a deep breath and learn to appreciate what you have.

Happy Holidays!

If you get inspired by my tasty and easy Chicken Cordon Bleu, please tag me on Instagram. @sandraeasycooking using hashtag #sandraseasycooking.

Thank you so much n advance!

Yield: Serves 4

Chicken Cordon Bleu

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Chicken Cordon Bleu is perfect for holidays or just if you wish to have a different or a bit nicer dinner.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 4 boneless, skinless & boneless chicken breasts
• Generous pinch salt and ground black pepper on each fillet
• 1 tablespoon garlic powder
• 16 slices swiss cheese, gouda or mozzarella cheese
• ½ lb ham, thinly sliced or thick as carved
• ½ cup all-purpose flour, gluten-free if you prefer
• 2 large eggs, beaten
• 2 cups panko bread crumbs, gluten-free if you prefer
• Generous pinch of smoked paprika
• 2 tablespoons oil

Instructions

1. Sprinkle the chicken breasts with salt, pepper, garlic powder and dried parsley then tossing to coat evenly.

1. On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan. If each chicken breast half is too large you could slice it in middle and use as two fillets instead of one, as I did on the pictures. If the breasts are regular, size, pound until thin.
2. Meanwhile, preheat the oven to 375F.
3. Prepare 2 separate wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the mixed eggs, and then bread crumbs. Place the chicken in the baking pan greased with oil or for easier cleaning use parchment paper.
4. Sprinkle each stuffed chicken with smoked paprika and drizzle a bit with oil.
5. Bake it for about 35 to 40 minutes, depending on the thickness of the chicken and your oven. If a golden color is achieved while baking, but the chicken’s center did not reach 165°F (75°C), place the chicken cordon bleu back in the oven for another 5-7 minutes or until the temperature reaches 165°F.
6. Allow the cordon bleu to cool down for about 5 minutes before slicing it.

Notes

Cordon Bleu with Chicken skinless thighs

1. Cut excess fat off chicken thighs, flattened and hit a few times with Meat Tenderizer/hammer, then add a pinch of salt, pepper, and thyme (or any other herb)
2. Place 1 slice of prosciutto, then place cheese on the inside of the chicken thighs. Roll it and pin with the toothpick or similar. Smoked Gouda cheese compliments prosciutto and chicken very well. You can use any cheese that you like or have such as Swiss or Gruyère for example.
3. Add a pinch of sea salt. No need for much salt because breadcrumbs are seasoned as well as flour.
4. Season the flour with few pinches of salt and ground black pepper. Dredge chicken roulades in flour. Dip roulades in the egg. Coat chicken lightly with seasoned panko bread crumbs.
5. Preheat oven at 400F and transfer the roulades onto a nonstick baking sheet/or use permanent paper, alum foil, etc. Bake for 25 minutes until browned and cooked through.
6. Let them cool down for a few minutes before cutting into pinwheels.

My old Pictorial with chicken skinless thighs:

Pictorial with chicken breast:

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

It is a long weekend over here, so Happy Labor Day everyone! Let us start on Friday with fried chicken.

I love it, but I tend to stay away from it as much as possible. Well, I feel always so guilty after eating it, but I keep repeating everything in moderation and it will be okay. I am working hard to burn those calories off so I can eat more yummy things.

It makes me happy though when I bite my teeth into crunchy skin; it is like all the worries go away, the sun shines, you can hear “aaaaa” and I feel that comfort… comfort of happy moments from my childhood.

Chicken recipes are incredibly popular and versatile for family meals for several reasons. First and foremost, chicken is a lean and affordable source of protein, making it a healthy option for any meal.

Additionally, chicken has a mild flavor that pairs well with a variety of ingredients and seasonings, allowing for endless possibilities when it comes to flavor combinations.

Chicken is also incredibly versatile in terms of cooking methods. It can be grilled, baked, roasted, sautéed, or like in this recipe, fried. Each cooking method imparts its own unique flavor and texture to the chicken, allowing for a wide range of culinary experiences.

It can be used in a wide range of cuisines, making it a great choice for families with diverse tastes. Whether you’re craving Italian, Mexican, Asian, or Mediterranean flavors, there is a chicken recipe to suit every palate.

From classic dishes like roasted chicken and chicken noodle soup to more adventurous recipes like chicken curry or chicken enchiladas, there is a chicken recipe to satisfy every member of the family.

Click Here For More Tasty Chicken Recipes

Recipes using chicken are often quick and easy to prepare, making them a practical choice for busy families.

Whether it’s a simple baked chicken breast or a more complex chicken curry, most chicken recipes require minimal time and effort. This Double Fried Chicken is simple and satisfying. Serve it with mac and cheese and mashed potatoes for the best effects. Trust me! It is one of my family’s favorite meals.

I have many recipes on my blog using chicken but what is one more recipe, right?! We don’t eat a lot of fried food but when we crave it I make this tasty friend chicken.

I hope you try making my double friend chicken, and if you do, please tag me on Instagram, interest, or Facebook using tag @sandraseasycooking

Happy Cooking!

Amazon Affiliate links:  You can use WOK to fry chicken or get a pro fryer. 

Yield: 8

Double Fried Chicken

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Ingredients

• 1 3 4 lb. Chicken cut into 10 pieces,
• 1.5 cups Corn Starch
• 2 Large egg
• 2.5 cups All-purpose flour
• 1/2 Tbsp. Corn Starch
• 1 tsp Cayenne pepper or Chili Powder
• 1/2 Tbsp. Salt
• 1 tsp. Poultry seasoning
• 1/2 tsp. Garlic powder
• Oil for frying, read notes

Brine:

• 1 gallon Water
• 1/2 cup Salt
• 5 Garlic Cloves crushed
• 1/2 Onion roughly chopped

Instructions

1. Wash and cut chicken into about 10 pieces, cut any fat or even skin if you prefer. Fill a large pot of water and stir in salt, garlic, and scallions; mix so the salt can get dissolved. Place chicken in and cover. Let it brine for 15 minutes at room temperature (If you plan to cook it later, do not let it brine over 15 minutes on the countertop, it should be placed in the fridge to brine because of the bacteria).
2. Drain water through a colander, then, wash chicken just a bit with cold water. Use a paper towel to pat dry the chicken.
3. Use three bowls or plates, in one corn starch, in the other one beaten eggs, and in the third one flour (with corn starch, Cayenne pepper or Chili Powder, salt, garlic powder)
4. Toss chicken to coat on all sides with corn starch, and place on one plate until ready for the next step.
5. If you have an oil thermometer, heat oil to 300 to 325 degrees F, if you do not use a little cube of white bread, then drop it into the oil if it browns in a minute, then the oil is ready; Also choose a deep, or very heavy skillet to fry food if you do not have a deep fryer (I used Wok, but it’s up to you). Add oil to the cold pan, leaving a head-space, or space at the top of the pan, of at least 3-4 inches. This allows a safety margin when the oil bubbles up as the food is added.
6. Now, dip coated with corn starch chicken into the egg mixture, then in flour. Shake a bit to remove excess flour and drop carefully into hot oil.
7. Cook chicken until golden and cooked about 70 percent through, 6 to 8 minutes. Remove the chicken to a wire cooling rack and continue with the remaining chicken
8. To make it extra crispy you will drop the chicken again to fry. The second time heat the oil to 365 degrees F. Carefully drop chicken again to fry and should take until chicken is completely dark golden brown, about 3 minutes per side and the internal temperature should be right around 180 degrees.
9. Remove onto paper towels and serve immediately. It can be also placed in a warmed-up (200 degrees F) oven to keep the chicken warm until ready to be served. The best if you place it on the cookie wire rack over a baking pan, and then in the warm oven.

Notes

OILS for frying: Canola, refined (Neutral flavor, good all-purpose oil) Canola-olive oil blend (Convenient for cooks who like olive oil but want higher heat tolerance)
Almond, refined (Clean, neutral flavor and a high-heat wonder)
Grapeseed, refined (Clean, neutral taste. Emerald green color).
* source: www.pccnaturalmarkets.com/
You can use this method and brine for chicken breast fillets or wings if you do not wish to make the whole chicken.

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It’s that time of the week when the grocery store is calling, the fridge is getting empty and the daunting task of feeding a hungry family awaits, but you do not want to leave your house right now, so you pull out all the things you have in your pantry and fridge since you already decided to go the store tomorrow. We’ve all been there, right?