Chicken Cordon Bleu

Chicken Cordon Bleu


Chicken Cordon Bleu (Sous Vide)
Serves4
Prep time45 minutes
Cook time2 hours, 30 minutes
Total time3 hours, 15 minutes
AllergyEggMilkWheat
Meal typeLunchMain Dish
MiscChild FriendlyFreezable,Pre-preparableServe Hot
OccasionCasual PartyFormal Party
RegionBritish
By authorKaren S Burns-Booth

Ingredients

  • 4 chicken breasts (skinless and boneless)
  • Dijon mustard (about 2 teaspoons)
  • 4 slices good quality ham (I used smoked ham)
  • 4 pieces of Emmental cheese (about 15g to 20g per piece. Cheddar or another hard cheese can be used)
  • plain flour
  • 1 large free-range egg (beaten with a teaspoon of milk, or 2 small free-range eggs)
  • bread crumbs
  • salt and pepper to taste
  • vegetable oil

Note

A beautifully moist version of the classic retro dish, Chicken Cordon Bleu - the chicken is pre-cooked in a SousVide Supreme water bath to ensure it's moist and tender; all that is needed then is to fry the chicken breasts in breadcrumbs for a crispy coating, and then serve them with fries and peas. Use any hard cheese that is handy - I like the tang of a good Emmental in this recipe, but Cheddar is also good.

Directions

Step 1Fill the SousVide Supreme with hot water and then pre-heat to 146F/63.5C
Step 2Place the chicken breasts on a cutting board and carefully cut through the breasts horizontally, to make them larger and flatter, so they opens up like a book. Place each breast between cling-film and then "beat" them with a rolling pin to make them thinner and flatter.
Step 3Spread the Dijon mustard over each flattened breast, before adding a slice of ham and then sit the piece of cheese in the middle of each ham covered breast.
Step 4Roll up the chicken breast, being careful to enclose all of the filling, use tooth picks to keep the chicken roll closed if necessary, or roll in cling-film and allow to cool in the fridge.
Step 5When you are ready to cook the chicken, place two chicken breasts in one large food pouch, or place them all in an extra large pouch and vacuum/seal them.
Step 6Place the sealed pouches in the SousVide Supreme machine, using the rack to sit the pouches in, and cook for 2 hours.
Step 7Remove the chicken from the machine, allow to cool slightly and then carefully open the pouches.
Step 8Place the flour (seasoned with salt and pepper), beaten egg and breadcrumbs in three large separate bowls, and then start to coat the chicken breasts - cover them in flour first, then in the egg and then finally in the breadcrumbs.
Step 9Cover and put the coated chicken breasts in the fridge until you need to cook them, or, cook them straight away. Heat up some vegetable oil in a large roomy frying pan.
Step 10Fry each chicken breast in the hot oil, turning them over to make sure they are light golden brown and crisp on all sides, the chicken is already cooked, so this is just to cook the outside coating. You can oven-bake them for 15 to 20 minutes if you like, in a pre-heated oven 200C/400F/Gas mark 6.
Step 11Drain the chicken on some paper towels, and then serve immediately with fries and peas for a real retro revival! Or, with salad for a lighter, healthier meal.

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