Tuesday 8 April 2014

Chicken Cordon Bleu with two sauces!

 It’s time to take things a little retro. Chicken cordon bleu (which translates to “blue ribbon”) may not have actually originated at the famed French cooking school, but it was  nonetheless a winning dish for many American families in the 1960s and ’70s. The key components—breaded chicken breast, cheese, and ham. I love classic chicken cordon bleu in all its gloriousness. I really do! But, sometimes I want it done in a more elegant way....... here we go, just in time for Easter!

Tonight we had a delightful dinner! Wee Bear  just loves Chicken Cordon Bleu and I was happy to accommodate. I served with mustard sauce tonight and oh boy....was it ever good! The flavors of a light Dijon mustard sauce with the chicken, ham and cheese.....so yummy! However, a few months ago, I served it with a sherry sauce that was also delightful. I have provided both recipes, make both or none at all...it's all good! I served this delicious dish with asparagus, baby carrots and basmati rice, the plate looks pretty and screams Spring!

This is a quick and impressive dish that is perfect for guests.

Chicken Cordon Bleu

4 chicken breast halves, boned and skinned
4 T unsalted butter
4 ounces  Fontina cheese
1/4 lb. Black Forest ham
1/2 pkg. Fillo sheets
salt and pepper

Salt and pepper each breast. Carefully cut a pouch in each breast half.

Cut the Fontina into 2" sticks and roll into 1 or two slices of ham.

Stuff the ham package into the Chicken pocket. Then, seal up the ham package with the chicken.

Prepare your work area for the fillo. You will need two sheets of parchment or plastic, a dry towel, a feather brush or other type basting brush. I use the Goose feather brush, which I have had for years, they are still available on line.

Put the parchment or plastic down first, then put the fillo on top, then another piece of parchment and the towel on top of this. This is to keep the fillo from getting warm and dry. Once it is dry, you cannot work with it, it cracks and breaks. Melt the butter in a bowl.

Working quickly, Pull one sheet of the fillo out onto your work surface, and quickly, carefully brush with butter. Quickly remove another piece of fillo, remembering to cover the remaining fillo each time. And place it on top the already buttered one, brush the second with butter, repeat four times. Four layers of fillo.

Place the chicken breast on the fillo on one end, fold the end up over the breast, then the sides in, now roll it. Butter the entire outside quickly, to keep the fillo from drying out, make sure to brush the ends too.

Butter the entire outside quickly, to keep the fillo from drying out, make sure to brush the ends too. At this point you may refrigerate until you are ready to bake. Not over night. Bring to room temperature before baking. Preheat oven to 400 F.

Bake for 30-40 minutes on a baking sheet lined with a silt pat or parchment. Serves four.

If you would like a quick sauce, you could make a Sherry sauce or a mustard sauce while the chicken is baking. The Sherry sauce is sweeter than the mustard sauce. I like both sauces, however, Wee Bear loves the mustard sauce.

Sherry cream Sauce 
2 T butter
2 T flour
1 1/4 c. chicken sauce
2 T sherry
1/4 c. heavy cream

In a saucepan, melt butter and cook flour until golden brown. Use low heat for this.

Stir in chicken stock, sherry, and season with salt and pepper. Cook until the sauce thickens, then add the cream and heat through.

Mustard cream Sauce

2 c. heavy cream
1/3 c. dijon mustard
1/2 tsp white pepper
1/2 tsp kosher salt

whisk all ingredients in a sauce pan and heat to a simmer for about 4-7 minutes.

Easter is around the corner and I can hardly wait to be with my Grandchildren for this fun holiday! My son Dustin and daughter-in-law Amy are hosting the 1st Annual Egg hunt for kids at their home. Their son, Cooper who is just over 3 month's old will continue the traditional egg hunt with his cousins, Madison, Julia and Jacob, that his Dad enjoyed when he was just a little boy. Dustin and his brothers and sister's, cousins, aunt's, uncles and Grandparents all ran out to my Mom and Dad's field that covered a few acres finding eggs in fence post knot holes, on top of a antique hay turner, in tree limbs and scattered all over the field. Great memories were made and great pictures were taken of the cousins with their bounty!

I will be posting a healthy steamed asparagus with a Lemon yogurt sauce recipe next week that is very quick. Here are some other ideas for your Easter Feast!!

Southwest style ham

Chicken Breast's with apricot onion sauce 

Cornish Game Hens with Herbed Quinoa stuffing 

Quick as a bunny Scallop Potatoes

Smash Hot Potatoes 

Blue cheese and rosemary scallop potatoes 

Baby Arugula-Frisee salad with goat cheese crouton 

Asparagus with Pineapple Buerre Blanc

Salt Crescents

Lemon Bars

Lemon Drizzle Cake 

Bruleed Meyer Lemon Bars 

Sweet One's Carrot Cake

Oreo Truffle Balls with a butterfly

Check out last weeks post for the "How to make a Surprise inside Bunny Cake" 

And in 2012 I posted "How to make a Cute Easter Basket", I have updated that with some new ideas for baskets that I made this year! check it out!!


  1. This looks amazing. I think this is what we will have on Easter. Thanks! Kim

  2. Made this on Saturday night and it was a huge hit! I loved every minute of preparing it and the minutes eating it, delicious! You are amazing! Jen

  3. Brilliant!! Love the idea of putting the fillo wrap on the cordon bleu! Liz

  4. I had so much praise for this amazing dish! Thank you! Kim


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