The origins of chicken cordon bleu date back to Switzerland, where it was first introduced as a way to celebrate culinary excellence. The term cordon bleu itself refers to the blue ribbon worn by chefs of high distinction, indicating that this dish is not just a meal, but a celebration of skill and tradition. Over the years, chicken cordon bleu has transcended borders, evolving into a beloved dish across various cultures and cuisines.
Our premium cookware is designed to retain the natural flavors and nutrients of your ingredients, allowing you to create a healthier version of chicken cordon bleu without sacrificing taste. The innovative design ensures even heat distribution, which is crucial for achieving that perfect golden crust while keeping the chicken juicy and tender.
To create a perfect chicken cordon bleu using Health Crafts cookware, start by selecting high-quality chicken breasts and fresh ingredients. Flatten the chicken gently, layer on slices of ham and cheese, and roll them up tightly. Use our cookware to sear the rolls, locking in moisture and flavor. The result is a dish that not only tastes amazing but also reflects a commitment to health-conscious cooking.
Health Craft is dedicated to providing you with the tools necessary to create culinary masterpieces, like chicken cordon bleu, in your own kitchen. We encourage you to explore our range of cookware options, share your experiences, and join us in celebrating the timeless tradition of cooking. Whether you're a novice or a seasoned chef, lets keep the spirit of culinary excellence alive together!
PREPARATION: 35 Minutes - Makes 6 Servings
EQUIPMENT: large sauté skillet, utility knife, cutting board, 9-inch gourmet skillet
INGREDIENTS:
- 6 boneless, skinless chicken breasts
- 4 slices Swiss cheese
- 4 slices deli ham
- 1 ¼ cups chicken stock
- 1 tablespoon roux (recipe below)
- 1 pinch of cayenne pepper
- ½ cup Chardonnay or other dry white wine
- ¼ cup half-and-half
- 1 tablespoon chopped fresh parsley.
DIRECTIONS
Flatten the chicken gently, layer on slices of ham and cheese, and roll them up tightly and secure the opening with toothpicks.
Place the chicken in the hot dry skillet over medium heat at 275ᵒF. Cover the pan, open the vent, or leave the lid slightly ajar. Cook until chicken is golden brown and releases easily from the pan, about 5 to 7 minutes. Turn and repeat the process until all sides are golden brown.
While the chicken is cooking, combine the chicken stock, roux, and cayenne pepper in a hot skillet over medium heat at 275ᵒF. Cook, stirring until the roux is incorporated into the stock and the mixture thickens slightly, 3 to 5 minutes. Remove from heat and set aside.
Transfer the golden-brown chicken to a warm platter and keep it warm.
PREPARE THE GRAVY
Slowly stir the wine into the chicken pan. Bring to a simmer and cook until reduced by half, 2 to 3 minutes, stirring occasionally. Add the reduced stock/roux mixture. Cook, stirring until the sauce thickens, 1 to 2 minutes. Stir in the half-and-half.
To serve, remove the toothpicks from the chicken. Slice and top the chicken with the sauce and sprinkle with the parsley.