Chicken Cordon Bleu
For a Chicken Cordon Bleu recipe worth making, we pounded the breasts flat to ensure even cooking and easy rolling. This worked best when we sandwiched the breasts between sheets of plastic wrap, and used a meat pounder or a rolling pin to pound firmly, but not aggressively, as the chicken broke apart if hit too hard. We seasoned the mild chicken liberally with salt, pepper, and Dijon mustard. Rolling the sliced cheese into a tight cylinder in the center of the chicken and ham produced a burst of melted cheese in the center of each roll, and chilling the rolls before breading made them easier to handle. The traditional three-step breading method produced the best crust in our Chicken Cordon Bleu recipe. The chicken was rolled in flour, which gave the next coating, the egg, something to cling to. Finally, the chicken was coated with fresh breadcrumbs and deep-fried in hot oil before baking to ensure that the chicken and filling was evenly cooked.
Feel free to substitute sliced fontina or cheddar for the Swiss. Be careful of splatters when adding the chicken to the hot oil.
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