Looking for a dinner entree that is both simple and elegant? This Chicken Cordon Bleu Recipe from Chef David Earl is your answer!
Chicken Cordon Bleu
Yields: 6 servings
Chicken Breast, 4 ounces, thin sliced or pounded out
Swiss Cheese, 6 slices, 1 per chicken breast
Sliced Ham, 2 ounces per chicken breast (use black forest, dried, cured, or plain but avoid country ham as it is too salty)
Puff Pastry, 1 box containing 2 sheets
Step 1 – Prep Chicken
Weigh out 4-ounce portions of chicken breast. If not thin sliced then pound out thin. If real thick then butterfly and pound out.
Step 2 – Prep Puff Pastry
Thaw out puff pastry while working on chicken. Cut a sheet of puff pastry into 5 x 5 squares. You can get 3 portions out of each sheet. It comes two sheets per box so one box can make 6 portions.
Step 3 – Prepare the Filling
Take one slice of thin sandwich Swiss cheese and place on top of a 2 ounce slice of ham and fold into each other into a triangle or square.
Step 4 – Assemble
Wrap the chicken breast around the ham and Swiss cheese. Take the 5×5 pastry square and stretch a little bit.
Place the chicken, ham, Swiss cheese into the square of pastry open side down and fold each corner over. Overlap corners tightly. See samples below.
Step 5 – Bake
Bake in a home convection oven at 350 degrees for about 40 minutes.
Bake in a dry heat oven or standard oven at 300 degrees for 45-50 minutes.
Hint: Once the product has become golden brown it is probably done. Use a thermometer until internal temperature is 165 degrees.
Serve immediately. Do not hold as they will become soggy. If you want a sauce to go over it then a Buerre Blanc is an excellent choice.
Caution: Do not use a heavy cream sauce on this entrée, as it will not fair well. For example avoid a Veloute sauce.
Chicken Cordon Bleu is a popular Clermont catering menu choice. Please feel free to let us know if you would like it served at your next Lake County Event at the Wesley Center.