Betty demonstrates how to make an impressive and flavorful Elegant Chicken Cordon Bleu. This entrée is made by wrapping uncooked chicken around slices of ham and Swiss cheese. Then it is breaded and fried to a golden brown. When cut with a knife, the melted Swiss cheese delightfully oozes out of the center. This is an elegant and delicious entrée for a dinner party.
Elegant Chicken Cordon Bleu
2 whole chicken breasts, boned, halved, and skinned (I also trim off any fat.)
8 thin slices Swiss cheese
8 thin slices baked ham
2 eggs, well beaten
ground sea salt, to taste
freshly-ground black pepper, to taste
½ cup fine, dry bread crumbs
4 tablespoons cornstarch
3 tablespoons butter
3 tablespoons extra-virgin olive oil
In a small bowl, beat 2 eggs and set aside. Pound pieces of chicken breast thin and flat between two pieces of waxed paper with a mallet wrapped in aluminum foil. Brush both sides of each chicken breast piece with beaten egg. Put 2 slices of very thin Swiss cheese on each chicken piece so that it doesn’t overlap the chicken. Place 2 slices of very thin ham on top of the cheese so that it, too, doesn’t overlap. Brush the whole assembly with beaten egg and grind sea salt and black peppercorns to taste. Fold the long edges of the chicken slice over the cheese and ham slices, about ½-inch, then start at one end and roll the chicken like a jelly roll, making sure that the ham and cheese are completely hidden inside. Use toothpicks to keep chicken in place. Put each roll, as it is done, on a plate. Refrigerate the four chicken rolls for at least ½ hour. In a shallow dish, mix ½ cup dry breadcrumbs with 4 tablespoons cornstarch. Roll chilled rolls in beaten egg, then in cornstarch and breadcrumb mixture. Pat the coating on so it covers the chicken thickly and completely. Return to plate and chill again for at least ½ hour. Heat the butter and olive oil together in a heavy skillet over medium heat. Fry the chilled rolls in it, turning them as each side browns, until all pieces are golden. Drain on paper towels and serve immediately. This is a showy and elegant dish, and makes the focal point for a lovely dinner. I hope you enjoy it! Love, Betty ♥♥♥♥♥
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Miss Betty this looks like a wonderful delicious recipe!! I simply adore
the pattern of the serving platter!! Just gorgeous!! Hope you and Rick and
the rest of your family have a most blessed and Merry Christmas and also a
very Happy New Year!!! I can’t wait to see what 2015 has to hold for
us,your loving and admiring subscribers!!!! Thanks again for another great
recipe!!! Lots of love XOXOXOXO
It was fried? Not baked? Omg. Delicious
Is it better to fry or bake? Im torn :(
I like to dip the chicken in a mixture of paprika and flour instead of
bread crumbs and fry the chicken about 10 min in butter until it’s nicely
browned then finish it by baking in an oven at 350 for about 20 minutes.
While it’s baking I add about 1/2 cup wine and chicken bouillon to the
butter in the frying pan, turn it to low and reduce it. After it reduces
for about 20 minutes whisk in a cup of heavy cream and a tbl of cornstarch
and it makes a nice sauce to pour over the chicken.
wow,,delicuios chicken gordon bleu,,,yummy
Thank you Betty for reinforcing the importance of keeping your hands clean
as you work with raw chicken and eggs. So few Youtube video chef
emphasis.
I LOVE YOUR COOKING CHANNEL BETTY!!!
Looks so yummy….I can’t wait to make it.. yummy!!!!! Love your mallet..ha
Trllu bnyak omong
no sauce ?
my husband is a firefighter and the fire department had their christmas
dinner last night one this was one of their dishes chicken cordon bleu and
it was so good i was looking up the recipe for it and my luck you had it
thanks MS.BETTY i’ll be making this after the hoildays are over with
That was beautiful. I will be making this for the first time. I am really
excited. I haven’t had this since my husband proposed to me in a gazebo.
Which was over 9 years ago. Nice plate. I love it. I don’t have a fancy
dish like that. But I am excited. Thanks for sharing your recipe.
took a while but i enjoyed the simple, straight-forward, non-judgmental
directions. I hope to try this recipe sooo! Happy Holidays Betty!
betty, I’d love to eat your cor don blue~~!
Great idesa! Thanks! –Betty 🙂
You may do them either way. –Betty 🙂
Hi Betty, Just wanted to know do we need to put this in the oven after
frying to make sure that it’s cooked through. It would be really sad if the
chicken is raw in the inner most layer…please advise:)
bety what sauce can you put on top of it thankyou
Wow Betty, you’re so talented! I love your channel! 😉
Thank you Betty. This looks like something i can make. I enjoy watching
your videos. What side dishes would go with this meal.
Yes, that’s a great idea. –Betty 🙂
Yes, it would fry faster, so you might check on it often. –Betty 🙂