Chicken Cordon Bleu
Classic French Ham and Cheese Stuffed Chicken
Equipment
- Equipment
- Meat mallet or rolling pin
- Plastic wrap
- Vacuum sealer (for sous vide version)
- 3 shallow dredging bowls
- Heavy skillet
- Sous vide circulator (optional method)
Ingredients
Ingredients
- 4 boneless skinless chicken breasts
- Salt and freshly cracked black pepper
- 4 thin slices ham Jambon de Paris preferred
- 4 slices Gruyère cheese
- ½ cup all-purpose flour
- 2 eggs beaten
- 1 cup fine breadcrumbs
- 3 tablespoons neutral oil
- 1 tablespoon unsalted butter
Instructions
Instructions
- Pound 4 chicken breasts between plastic wrap to ¼-inch thickness. Season with salt and pepper.
- Lay 1 slice ham and 1 slice Gruyère on each breast, keeping edges clear.
- Roll tightly into cylinders. Secure seam underneath.
- Dredge each roll in ½ cup flour, shaking off excess.
- Dip into 2 beaten eggs.
- Coat in 1 cup fine breadcrumbs, pressing gently to adhere.
- Heat 3 tablespoons neutral oil and 1 tablespoon butter in a heavy skillet over medium heat.
- Fry seam-side down first, turning to brown evenly on all sides, about 8–10 minutes total.
- Transfer to a 350°F oven for 8–10 minutes, until internal temperature reaches 165°F.
- Rest 5 minutes before slicing.
Sous Vide Method (Professional Roulade)
Temperature: 155°F (68°C)
Instructions
- Pound and fill chicken as above.
- Roll tightly and wrap each roulade firmly in plastic wrap, twisting ends to compress into an even log.
- Vacuum seal the wrapped roulades individually.
- Cook in a water bath at 155°F for 1 hour 15 minutes.
- Transfer to an ice bath for 10 minutes.
- Remove from bag and plastic wrap. Pat completely dry.
- Chill 15–30 minutes for easier handling.
- Dredge in flour, dip in egg, coat in breadcrumbs.
- Pan-sear in 3 tablespoons neutral oil and 1 tablespoon butter over medium heat until deeply golden, about 3–4 minutes total.
- Rest 5 minutes before slicing.
- No oven finish required.
Notes
Notes
Chill the rolled chicken before breading for tighter structure.
Do not bread before sous vide; it will become soggy.
155°F provides firm structure with preserved moisture.
Avoid overcrowding the pan when searing.
Storage
Refrigerate up to 3 days.
Reheat in a 350°F oven to maintain crispness. Avoid microwave reheating.
Not ideal for freezing once cooked.
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