Turn your chicken into this taste sensation!
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 Swiss cheese
- 12 slices cooked ham
- 2 rolls puff pastry
- 1 garlic clove
- 4 tbsp mustard
- 2 eggs
- salt and pepper
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 3/16 of an inch thick. Cover each chicken breast with four slices of cheese. For each one, place three slices of the cooked ham on top of the cheese, and then another two 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 340°F.
This recipe really deserves the label "cordon bleu!" And if it's put you in the mood for a little more Cordon Bleu Chicken, you can find the instructions for the version with breadcrumbs here.