History of Chicken Cordon Bleu
The origins of Chicken Cordon Bleu can be traced back to the 16th century, during the reign of King Henry IV of France. The dish is believed to have been created by his personal chef, who named it after the Order of the Cordon Bleu, a prestigious culinary society founded by the king.
The original recipe for Chicken Cordon Bleu consisted of a chicken breast that was pounded thin, then wrapped around a slice of ham and a slice of cheese. The chicken was then breaded and fried. Over the centuries, the recipe has evolved, and today there are many different variations on the dish.
Preparation of Chicken Cordon Bleu
To prepare Chicken Cordon Bleu, you will need the following ingredients:
- 4 boneless, skinless chicken breasts
- 4 slices of ham
- 4 slices of Swiss cheese
- 1 cup of all-purpose flour
- 2 eggs, beaten
- 1 cup of bread crumbs
- Salt and pepper to taste
- Vegetable oil for frying
Instructions:
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Place the chicken breasts between two sheets of plastic wrap and pound them thin with a meat mallet.
- Season the chicken breasts with salt and pepper.
- Place a slice of ham and a slice of cheese on each chicken breast.
- Roll up the chicken breasts and secure them with toothpicks.
- Dredge the chicken breasts in flour, then dip them in the eggs, and finally coat them in bread crumbs.
- Heat the vegetable oil in a large skillet over medium heat.
- Fry the chicken breasts for 5-7 minutes per side, or until they are golden brown and cooked through.
- Transfer the chicken breasts to a baking sheet and bake them in the preheated oven for 10-15 minutes, or until they are heated through.
- Serve the Chicken Cordon Bleu hot with your favorite sides.
Tips:
- For a more flavorful dish, use a high-quality ham and cheese.
- To make the chicken breasts easier to roll, score them around the edges before pounding them thin.
- If you don’t have toothpicks, you can use kitchen twine to secure the chicken breasts.
- Serve the Chicken Cordon Bleu with a dipping sauce, such as honey mustard or ranch dressing.
