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Breaded chicken cordon bleu stuffed with melted cheese, served with roasted asparagus.

Chicken Cordon Bleu with Brie

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Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
For the chicken:
  • - 2 boneless skinless chicken breasts (6–8 oz each)
  • - 4 thin slices Black Forest ham or prosciutto
  • - 2–3 oz Brie or Swiss cheese cut into thin slices
  • - Salt and freshly ground black pepper to taste
  • - 2 cups flour for dredging
  • - 3 large eggs lightly beaten
  • - 2 cups panko or cracker crumbs
  • - 1/4 cup freshly grated Parmesan optional; mix into crumbs
  • - 1/4 cup olive oil or other high-heat cooking oil
For the green peppercorn sauce:
  • - 2 tablespoons butter
  • - About 2 tablespoons shallot finely diced
  • - 2 tablespoons green peppercorns divided
  • - 1 teaspoon fresh tarragon chopped
  • sage may be substituted
  • - 1/4 cup Madeira or Port wine optional
  • - 1 cup beef stock
  • - 1 teaspoon freshly cracked black pepper
  • - 1/4 cup Cognac
  • - About 3 tablespoons heavy whipping cream
  • - Salt to taste
  • - 2 tablespoons cold butter to finish
  • - Cornstarch mixed with cold water optional, for thickening

Method
 

Instructions
  1. 1 1. Preheat oven to 375°F.
  2. 2 2. Butterfly each chicken breast: Place it flat and slice horizontally through the thicker side, stopping short of cutting all the way through. Open it like a book.
  3. 3 3. Cover the chicken with plastic wrap and gently pound it evenly. Pound the outer edges a little thinner than the center so the roll seals better.
  4. 4 4. Season the chicken with salt and pepper. Lay 2 slices of ham over each breast, leaving a border around the edges. Add a modest layer of thinly sliced Brie. Do not overfill.
  5. 5 5. Roll each breast tightly into a cylinder. Use plastic wrap to help form the roll: wrap it tightly, then twist the ends like a candy wrapper to compact and secure it.
  6. 6 6. Refrigerate the wrapped chicken rolls for at least 1 hour or in the freezer for 20 minutes, until very cold and firm.
  7. 7 7. Set up a breading station:
  8. 8 - Dish 1: flour seasoned with salt and pepper
  9. 9 - Dish 2: beaten eggs
  10. 10 - Dish 3: panko or cracker crumbs, optionally mixed with Parmesan
  11. 11 8. Carefully unwrap each cold chicken roll. Dredge in flour, coat in egg, then cover thoroughly in crumbs. Place on parchment paper and refrigerate again for at least 1 hour or in the freezer for 15-20 minutes so the coating firms up.
  12. 12 9. Heat the oil in a sauté pan to about 365°F. Carefully brown the chicken rolls on all sides until lightly golden.
  13. 13 10. Transfer to a parchment-lined baking sheet. Bake about 10 minutes, or until the thickest part of the chicken reaches 165°F.
  14. 14 11. Rest the chicken for 5 minutes before slicing and serving.
Green Peppercorn Sauce
  1. 1 1. Melt 2 tablespoons butter in a saucepan over medium heat. Add the shallot and sauté until soft and lightly golden.
  2. 2 2. Add 1 tablespoon green peppercorns, the tarragon, and the Madeira or Port, if using. Add the beef stock and cracked black pepper.
  3. 3 3. Simmer 10–15 minutes to reduce slightly. Strain the sauce through a fine sieve if you want it smooth.
  4. 4 4. Return the strained sauce to the pan. Add the remaining 1 tablespoon green peppercorns, heavy cream, and Cognac.
  5. 5 5. Simmer until it reaches your preferred consistency. If needed, thicken carefully with a small amount of cornstarch slurry.
  6. 6 6. Remove from heat. When the sauce is no longer boiling, whisk in the final 2 tablespoons butter until glossy and smooth.
  7. 7 7. Slice the rested chicken cordon bleu and spoon the sauce over or alongside it.