Chicken Cordon Bleu

• Yield: 4 servings
• Cuisine: French
• Course: Full Meal

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Meat

• 4 Chicken Breasts

Deli

• 4 slices Black Forest Ham, thinly sliced
• 4 slices Swiss Cheese

Dairy

• Butter
• Small Whipping Cream

Pantry

• Chicken Bouillon Base (powder or cubes)
• Box Cornstarch
• Bag All Purpose Flour
• Paprika

Liquor Store

• Bottle White Wine

Pantry - Rice & Grains

• Small Basmati Rice

Mise It

Prep everything into numbered bowls before you start cooking.

Bowl 1 · Packages

• 4 slices black forest ham
• 4 slices swiss cheese

Bowl 2 · Cutting Board

• 4 chicken breasts — trimmed, fillets removed

Bowl 3 · Shallow Dish

• 1/4 tsp salt
• 1/4 tsp black pepper
• 3 tbs all-purpose flour
• 1 tsp paprika

Bowl 4 · Small Bowl

• 6 tbs butter

Bowl 5 · Measuring Cup

• 1/2 c./125 ml white wine
• 2 tsp chicken bouillon base or 1 cube

Bowl 6 · Small Bowl

• 1 c./250 ml whipping cream OR half and half
• 1 tbs cornstarch

Bowl 7 · Small Pot

• 1 c./210g Basmati rice
• 2 c./500 ml water
• pinch salt

Make It

For the chicken and rice

1. Insert/Cut (bowl 2): Knife into the thickest part of chicken breast to make a long hole in the chicken for the rolled-up ham and cheese. Go a little wider than the width of your knife. Go as deep and wide to fit the rolled up ham and cheese
2. Roll/Insert (bowl 1 inside chicken breast): Up the ham and cheese tightly and insert into the chicken. Ham and cheese should be fully inside the chicken breast.
3. Mix (bowl 3): UNTIL thoroughly combined
4. Coat/Set Aside (Stuffed Chicken in bowl 3): Each stuffed chicken breast
5. Heat (bowl 4): In deep non-stick frying pan Medium Heat
6. Fry (Stuffed Chicken): UNTIL brown on all sides turning occasionally About 15 mins.
7. Add/Reduce/Cover (bowl 5): With lid Low Heat
8. Heat/Bring (bowl 7): To a boil High Heat
9. Simmer (Chicken + Wine/Bouillon): UNTIL instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F. About 25 mins

Finish the rice

1. Reduce/Cover (Rice): With lid UNTIL all liquid absorbed Sim or Low Heat; About 15 mins.
2. Set Aside (Rice): UNTIL ready to serve

For the sauce

1. Whisk/Add (bowl 6 with chicken): Gradually to the skillet with the chicken
2. Increase: Heat Medium Heat
3. Cook (Chicken + Sauce): Stirring constantly until thickened

Serve

1. Chicken and sauce with the rice!

Tools

• Deep Non-Stick frying pan with a lid
• Sharp small knife
• Wooden spoon
• Whisk
• Cutting Board
• Small pot with lid
• Instant Read Thermometer (optional but recommended)
• Technique: How to create a pocket in a chicken breast

Note: Taste your sauce! If it’s too salty add a bit more cream to even that out!

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