Tag Archives: Swiss cheese

Chicken Cordon Bleu en Croute

Fancy title, right?  I agree (to my own question), but it’s really so easy that my mother could do it and I’m not even saying that meanly. 😉  *unlike me, she loathes the kitchen.

I have another affinity to this recipe, not just because of it’s taste, but largely in part that it was my first “1st Place” winning recipe in a magazine contest a few years back!  Yep, I received my first $check$ from this and I often wonder who else in the world has since made it in their kitchen.

Ok, on to the backstory of the famous Chicken Cordon Bleu for those not ‘in the know’…

“A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese, then breaded and pan-fried or deep-fried. Veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked. For chicken cordon bleu chicken breast is used instead of veal. Ham cordon bleu is ham stuffed with mushrooms and cheese.”

Now that we’re all on the same page, you will see how I fancied my version up with baking it in the puff pastry and adding a light pan sauce to it.  No messy frying involved.  Plus with it’s gussied up appearance, this make a for a great in-home date night meal or you can easily double or triple the recipe for a dinner party.

*If shallots aren’t readily available (note: they’re usually by the garlic in your produce section), you may use about a tablespoon of diced red onion + a minced garlic clove.

**The puff pastry will be located in your freezer section’s dessert aisle.  My go to is from Pepperidge Farm, fyi.

The Starting Lineup

Chicken

  • 2 large boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 sheet puff pastry dough
  • 4 slices Swiss cheese
  • 4 thin slices ham, Black Forest ham from deli section preferred 
  • Egg wash (1 large egg, beaten with a tablespoon of water)

Pan Sauce

  • 2 tablespoons butter (1/4 stick)
  • small shallot, minced
  • 2 tablespoons flour
  • 1/2 cup dry white wine
  • 1 cup chicken broth

1. Preheat oven to 400 degrees. Line two baking sheets with parchment paper.
2. Chicken: Cut each breast horizontally through the center to create a total of four pieces. Place pieces between two sheets of plastic wrap, pound gently to an even thickness, then season with salt and pepper.
3. Heat olive oil and butter in a skillet or sauté pan over medium-high heat. Place two chicken breast pieces in pan at a time and cook 2–3 minutes on each side to brown. Repeat with remaining chicken, then set aside to cool (no need to fully cook the chicken). Keep the skillet handy for further use; do not clean.
4. Cut the sheet of puff pastry dough into four squares. On a floured surface using a floured rolling pin, roll each square until doubled in size. Layer a slice of Swiss cheese, a slice of ham and piece of seared chicken on the dough diagonally and fold the dough ends over the stack to form a pocket. Turn seam side down and place on parchment-lined baking sheets. Repeat with remaining pieces of cheese, ham, chicken and pastry dough. Place two croutes on each baking sheet.
5. Brush tops with the egg wash. Place both baking sheets in oven and bake 25–30 minutes or until golden brown. Let cool about 5 minutes.
6. Sauce: About 15 minutes before the chicken is done, start the sauce. On medium-high, heat butter in the same pan used to sear the chicken. Add the minced shallot. When shallot starts to soften and brown, add the flour, stirring constantly to make a golden roux. Pour in the wine to deglaze the pan, then add the broth. Stir continuously until reduced by about half.
7. Spoon sauce onto plates and set two chicken croutes on each plate.  I like to serve our with a side of steamed or roasted asparagus.  Enjoy!

ChickenCordonBleu

 

French Onion Chicken Poutine

What kind of comfort-food-sort-of-blogger would I be without a plate full of hot salted fries, topped with a rich gravy and melty cheese chunks?  Not one that I would like to know…

Now here in the states, we fondly know of this dish as Disco Fries (main difference being the variety of cheese overtop), but it’s more commonly known everywhere as “Poutine” thanks to our friends north of the border, eh Canada?  That main difference, again, is the use of real cheese curds…and please choose the white variety for more authenticity.

Now myself, I find the cheese curds in the gourmet cheese/deli section, but if you just cannot track them down, you can substitute torn full-fat mozzarella chunks (NOT the fresh mozzarella you’d make a pizza with) as you actually do not want these cheese chunks to completely melt.

Now to add my weird twist on the forever popular dish, I made a classic French onion soup combined with chicken (my boys always HAVE to have their protein) and turned it into a poutine.  So whether you prefer to eat this with your hands or a fork, you will NOT be unsatisfied!  It’s also equally great as leftovers!!

 

The Starting Lineup

Chicken

  • 2-4 (about 1lb) chicken breast or thighs, skinless/boneless
  • 2 medium yellow onions, thinly sliced into rings
  • 4 tablespoons butter
  • 1 cup plus 4 tablespoons beef broth, divided
  • 1 tablespoon oil
  • Kosher salt and fresh ground pepper, to taste
  • 1 teaspoon Italian seasoning
  • 3 tablespoons flour
  • 4 slices Swiss cheese
  • ¾ cup shredded parmesan cheese
  • Cheese curds
  • Fresh flat leaf parsley, chopped, for topping (optional)

French Fries

  • Frozen bagged fries are fine or….
  • 4 very large russet potatoes, skin on, cut into 1″ wide fries
  • Vegetable/ or Canola oil, to fil a large skillet/pot 2″ (or deep fryer)
  • Kosher salt

Begin by cleaning and cutting your potatoes, if making homemade fries.  Add the cut potatoes to a large bowl of ice water and place in the refrigerator for at least 1 hour.  This helps to remove the starch, resulting in a crispier fry.  *Completely pat dry before frying.

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Preheat oven to 375 degrees. In a large oven-safe skillet, over low heat, melt butter. Add onions and 4 tablespoons of the beef broth; sauté onions till a buttery brown in shade and are rich and caramelized, about 20+ minutes.  Transfer to a bowl and cover to keep warm.

While onions are cooking, prepare the chicken by drizzling with oil, then seasoning with salt & pepper and the Italian seasonings. Once onions have finished cooking and are removed from the pan, cook chicken for 4-5 minutes on each side over medium-high heat (don’t clean out the pan between the onions and chicken) until browned on both sides. (Chicken may not be fully cooked through yet, that is okay).  Remove from pan.

To the skillet, pour in the beef broth over medium-high heat to deglaze and stir while scraping up any brown bits from the bottom of the pan.  Next, turn down to medium-low heat and whisk in the flour thoroughly for 5-6 minutes until smooth; taste for seasoning.  Add the sautéed onions and browned chicken back in.  Cover the chicken with the Swiss cheese slices and transfer, uncovered, to the oven for 10 minutes, till cheese is melted and bubbly.

*Meanwhile, pat dry (between two towels) and fry up the sliced potatoes.  Salt and keep warm. **After you fry, transfer each batch to a paper towel/baking rack lined baking sheet and straight into a 225 degrees preheated oven.

Remove the skillet of your French Onion Chicken from the oven and either shred or slice the chicken in pan.  Ladle the rich gravy and chicken over your fries and top with the fresh, chopped parsley and cheese curds!  Enjoy!…because I so know you will!!

Poutine

 

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