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Yep, that's Chicken Cordon Bleu..

Ottawa_eggerOttawa_egger Posts: 236
edited 11:29PM in EggHead Forum
Bought some extra large chicken breasts, pounded them flat, laid in some black forest ham and Swiss cheese, rolled 'em, floured 'em, egg'd them and rolled them in some food processor'd bran flakes. I them threw them on the egg at about 550 degrees indirect to crispen the outside and them roasted them at 375 until the Thermopen showed 170 internal. Given the ham and cheese were on the inside, probably taking them off at 160 was probably more appropriate. Very good nonetheless.

The result:



  • BENTEBENTE Posts: 8,337
    looks great!!! have not done cord on blue in awhile need to though

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • Car Wash MikeCar Wash Mike Posts: 11,244
    That is some of the best Cordon Blue I have ever seen. Outstanding!

  • Big'unBig'un Posts: 5,909
    Great job! Looks crispy too!
  • BeliBeli Posts: 10,751
    That's something I've always wanted to long do you leave it at 550 ?
  • It was about 10 minutes I think. Kinda lost track as I was fixing the veggies. The recipe I referred to (but modified significantly) mentioned to fry then bake for about 60-80 minutes. By going longer at 550 it meant a shorter time at a lower temp to get the internal temp to spec.

    The bran was a change. It gave it a...well...bran flavor. But it was quite crispy. I wasn't intending to use bran when I started but after pounding the breasts flat I discovered the only bread I had on hand was a fresh loaf of dense flax bread that I paid $4.50 for at the farmer's market this afternoon. After my wife spent $3 for 3 slices of swiss (nothing like gov't sanctioned supply management), I wasn't gonna grind my expensive flax bread into breadcrumbs. So I decided to call an audible and substitute the bran. I think it contributed significantly to the crunchiness because it is crunchy by its nature. Corn flakes might be a better choice if you don't like the strong bran flavor.
  • Beanie-BeanBeanie-Bean Posts: 3,092
    He lives! Hope that you're doing well up's been miserably hot down here. Nice cook, by the way!
  • DarnocDarnoc Posts: 2,661
    Job well done.Better baked than fried.
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