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Chicken cordon bleu

Chicken Cordon Bleu Recipe

Martin
Chicken Cordon Bleu, adapted from Bon Appetit, who took it from Joy of Cooking, 2019 edition. 
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Ingredients
  

  • 4 boneless skinless chicken breasts, weighing about 1-1/2 lb total (if your chicken breasts are very large, split them in half horizontally)
  • Kosher salt and black pepper
  • 4 slices of ham sliced thin for sandwiches (a smokier ham is better)
  • 4 slices alpine cheese Swiss, Gruyere, Appenzeller, even Fontina
  • 1 C dry bread crumbs
  • 1/4 –1/3 C finely chopped fresh parsley
  • 1 large egg
  • 1 Tbsp water
  • 1/2 C flour
  • 4 Tbsp high smoke-point oil corn, peanut, grapeseed, etc.

Instructions
 

  • Preheat your oven to 375°F (191°C).
  • Using  two sheets of plastic wrap or a gallon-sized freezer bag, pound out your chicken breasts until about 1/4" thick. Season each piece with some salt and pepper. 
  • On each piece of flattened chicken, place one piece of cheese (tear it if necessary), and one piece of ham. 
  • Fold the chicken over the filling and press the edges. You won't get a tight seal, but you won't need one.
  • stuffing the chicken
  • Prepare your breading station by putting the flour on a plate, whisking the egg and water together in a bowl, and combining the breadcrumbs in a bowl with the parsley, 1.25 tsp salt, and 1/2 tsp black pepper.
  • The beadcrumb mixture
  • Coat each piece of chicken in the flour, then the egg, then the breadcrumb mixture. Set them aside. 
  • Heat the oil in a large skillet until it reaches 325–350°F (163–177°C). Keep an eye on the temperature using your Thermapen ONE.
  • Fry the breaded, filled chicken pieces in the oil until just golden brown on each side. They will not have cooked through. Work in batches, if necessary. 
  • Place the chicken pieces on a cooling rack set in a baking sheet. 
  • Frying the chicken
  • Insert the probe from your ChefAlarm (an optional needle probe is excellent for this) and set the high-temp alarm to 160°F (71°C).
  • Place the pan with the chicken in the oven, keeping your ChefAlarm outside the oven. Cook until the high-temp alarm sounds, about 5-10 minutes. 
  • Baking the chicken
  • When the alarm sounds, verify that the chicken is cooked through with your Thermapen ONE by inserting it through a piece of chicken in the center of its surface, and pulling it slowly up through the meat to look for its lowest reading. If you see nothing below 160°F (71°C), the chicken is done!
  • Allow the chicken to rest for just a minute or two, and serve.
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