Chicken Cordon Bleu Pastry
The French phrase "cordon bleu" translates as "blue ribbon" in English and was once a byword for the best dishes from the best kitchens. The cordon bleu schnitzel was probably developed in Switzerland in the 1940s — this baked chicken recipe has proved itself a timeless classic, which can still be adapted creatively for today's ever-adventurous appetites.
- 4 chicken breasts
- 24 slices of Swiss cheese
- 12 slice of ham
- 2 rolls of puff pastry
- 1 garlic clove
- ¼ cup mustard
- 2 eggs
- salt & pepper to taste
1. Season the chicken breasts with salt and pepper, as well as the grated garlic clove, and tenderize them between sheets of food wrap until they are roughly ¼-inch thick. Cover each chicken breast with 4 slices of cheese. For each one, place 3 slices of ham on top of the cheese, and then another 2 slices of cheese on top of the ham.
2. Roll up the topped chicken breasts tightly and wrap them in plastic food wrap. Tightly twist both ends closed. Chill the roulades for an hour.
3. Unroll the puff pastry, cut it in half and brush each half with mustard. Place a roulade in the middle of each piece of pastry, and wrap the pastry around the meat to create four beautiful rolls.
4. Beat the eggs together, paint the rolls with the mixture, and then use a fork to scratch a crosshatched pattern in the pastry. Cook the rolls for 30 minutes in a convection oven at 350°F.
This recipe really deserves the label "cordon bleu!" And if it's put you in the mood for a little more, you can find the recipe for the Chicken Cordon Bleu With Béchamel Sauce featured in the bonus video here.