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Yep, that's Chicken Cordon Bleu..

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Ottawa_egger
Ottawa_egger Posts: 236
edited November -1 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:

ChickenCordonBleu.jpg
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Comments

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

    happy eggin

    TB

    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

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

    Mike
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  • Big'un
    Big'un Posts: 5,909
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    Great job! Looks crispy too!
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  • Beli
    Beli Posts: 10,751
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    That's something I've always wanted to cook...how long do you leave it at 550 ?
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  • Ottawa_egger
    Ottawa_egger Posts: 236
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    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.
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  • Beanie-Bean
    Beanie-Bean Posts: 3,092
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    He lives! Hope that you're doing well up there...it's been miserably hot down here. Nice cook, by the way!
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  • Darnoc
    Darnoc Posts: 2,661
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    Job well done.Better baked than fried.
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