# Chicken Cordon Bleu

> Chicken Cordon Bleu (makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook.

Published: 2022-12-05
Posted by Suzanne Lejeune

- **Yield:** 4 servings
- **Cuisine:** French
- **Course:** Full Meal

## Shop It

### 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](/blog/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!

---

**Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow.