Bobby Flay Makes Grilled Chicken Cordon Bleu | Grill It! with Bobby Flay | Food Network
Bobby’s version of Chicken Cordon Bleu is GRILLED (!) and topped with prosciutto, melty cheese and arugula!
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Grilled Chicken Cordon Bleu
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 20 min
Prep: 10 min
Cook: 10 min
Yield: 4 servings
Ingredients
4 boneless, skinless chicken breasts, pounded thin
Olive oil
Salt and freshly ground black pepper
1/2 pound triple creme cheese (recommended; Red Hawk) or brie, thinly sliced
2 lemons, halved
8 paper thin slices prosciutto
1/4 pound baby arugula
Directions
Heat the grill to high.
Brush the chicken on both sides with oil and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 2 minutes per side. Put a few slices of cheese on each breast, close the cover and let it melt slightly, about 40 seconds. Brush the cut side of lemons with oil and grill, cut side down until golden brown and slightly charred, about 45 seconds.
Put the chicken on large serving plates, top each breast with 2 slices of prosciutto and some arugula. Squeeze the grilled lemon on top and drizzle with olive oil.
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Bobby Flay Makes Grilled Chicken Cordon Bleu | Grill It! with Bobby Flay | Food Network
Chicken Cordon Bleu Recipe | RadaCutlery.com
Make classic chicken cordon bleu following this recipe from Chef Blake. It's easy to make and delicious to eat. Use ham, Swiss cheese, and Panko bread crumbs and cook on the stove top in a frying pan.
Chicken Cordon Bleu Video Transcript:
Hello, welcome back to Rada's Test Kitchen. My name is Blake Landeau and today we're going to be making Chicken Cordon Bleu. We're going to be using the chicken breast we broke down in our previous video. We're going to stuff them with some ham, some aged Swiss cheese, drudge them in flour and egg wash, bread them in Panko bread crumbs and then we'll fry them.
So we have the chicken breast with the skin on it. That's optional, you don't have to have the skin. Easily comes off. Just trimming it up with the Rada Paring Knife. You can save the skin. So we have this really nice breast here. Either side, it doesn't matter, but I like to go in on this side. Insert your blade and just kind of slice yourself a pocket into the breast. You want to know and understand where your blade is going. The hole will be as wide as your knife. The hole on the inside will be a big enough pouch you can stuff it full of ham and Swiss and make it worth cutting into.
I'll do the second one here and I'll keep the skin on this one. I'll go in, cut up a little bit. Feel my blade going down here and come back up just like so. My blade came down and around. Now we're going to take a piece of Swiss cheese, cut it however you'd like, we've got some ham. Trim it to make it so it fits in there easily. Double it up with the cheese. That's the best part. Force it into place. You can kind of see where it is from here to here. We have some spots where it's not in.
Now that we've got them stuffed, sometimes you can take a skewer and close it, but the key is to keep that small hole. Take the breast, stick it in a seasoned flour. Get it nice and good. Put it in some egg, fully whisked, completely incorporated. A whole egg. I'm using Panko bread crumbs here. It's important that you really press it on there. Get those wet spots to adhere to the bread crumbs. There's one portion. This is the skinless one. The purpose of the flour is to dry off the chicken breast so the egg can stick to it. The purpose of the egg is the glue for the Panko bread crumbs. The proteins in the egg bind everything to it.
We're going to put this in the oil, at 350 degrees. Try not to spill it everywhere.
We have our fried chicken cordon bleus here. Like I said earlier, it was about 350 degrees in the fryer oil. It wouldn't hurt to go down to 325, it won't darken as much. You can then stick in the microwave to get the cheese melted nice. Otherwise, just slice and serve. Thanks for watching. See you next time.
End of Video Transcript.
Rada Mfg. Co. has been manufacturing Rada Cutlery fundraising products and helping non-profit groups fundraise since 1948 -- last year working with over 19,000 churches, schools, teams and clubs.
Baked Chicken Cordon Bleu
Here I’ll show the easiest and most delicious way to make the classic Chicken Cordon Bleu, plus the most irresistible sauce to go alongside! Chris x
???? More recipes like this in my brand new cookbook 'Comfy' Oct 26th October. Pre-order HERE:
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Easy Homemade Chicken Cordon Bleu Recipe
Chicken Cordon Bleu is a recipe you'll want to break out for a fancy but easy dinner. It is surprisingly simple to pound chicken thin, roll it up with Swiss cheese and sliced ham, pan fry, and then bake in the oven for ooey, gooey creaminess. Top it with a delicious Dijon sauce to complete this main dish.
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Oven Baked Chicken Cordon Bleu | Akis Petretzikis
Oven Baked Chicken Cordon Bleu | Akis Petretzikis
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CChef: Akis Petretzikis
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Grilled Chicken Cordon Black & Bleu | Hasty Bake Charcoal Grills
This chicken favorite is normally oven-baked golden brown, but we're charcoal fanatics, and there's no way we're not putting smoke (or bacon!) on this baby. The Hasty Bake Hastings 290 crisps up the bacon while delivering a juicy, cheesy explosion of flavor. Dinner time!