Chicken Cordon Bleu

Cordon Bleu is a dish of meat wrapped around cheese, then breaded and pan-fried or deep-fried. This  Chicken Cordon Bleu recipe is layered with ham, cheese, and breadcrumbs.  
The process for this is different. The stuffed chicken is steamed then coated with flour, egg and bread crumbs before pan frying. Steaming makes the chicken moist and prevents it from drying when frying.  It's an extra step that is important in order to avoid over frying to make sure the chicken inside is cooked. 

Stuffed chicken is rolled. wrapped in foil then steamed. After steaming, they are then coated in flour, eggs and breadcrumbs.
I know your question in your head, how about the toothpick? There's no need to secure it with a toothpick as the steaming process kept it shaped so they are ready for frying. And since the chicken is already cooked, a quick pan frying is needed just to make sure the bread crumbs are crispy and golden. 
Give this recipe a try and let me know what you think by leaving a comment below. Enjoy! 

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chicken cordon bleu recipe

Ingredients:

• 3 pcs thinly sliced chicken breast
• 1 cup evaporated milk or fresh milk
• 1/2 tsp seasoning powder (magic sarap)
• 1/4 tsp ground pepper
• 6 pcs thinly sliced ham
• 6 pcs sliced Cheese

For Coating:

• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1/2 cup bread Crumbs

Cream Sauce:

• 1/2 cup mayonnaise
• 1/3 cup all purpose cream
• 5-6 cloves garlic, chopped

Note: If thinly sliced chicken breast is not available in the market, flatten to a ¼" thickness with a meat mallet or rolling pin.

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Procedure:​

• In a large bowl, combine chicken breast, ground pepper and seasoning powder. 
• Add evaporated milk. Refrigerate for at least 1 hour. 
• Lay the chicken breast flat on a plate. Add 2 slices of ham and cheese. Tightly roll the chicken breast and wrap in foil making sure each sides are secured.
• Steam for 15-20 minutes. Remove from steamer.  Let it cool for a bit. Remove the foil.
• Place flour, eggs, and bread crumbs in three shallow bowls. Working with one at a time, roll the chicken first in flour, then eggs then bread crumbs pressing to coat. 
• Fry until golden brown.
• Combine the sauce ingredients. Slice the Chicken Cordon Bleu and serve with the cream sauce. ​
• Recipe yields 3 rolls. 
• Enjoy.

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