Chicken Cordon Bleu is a classic dish that has been a favorite for generations. This unique twist incorporates the tangy flavor of pickles, adding a delightful zest to the traditional recipe. Perfect for a dinner party or a family meal, Chicken Pickle Cordon Bleu is sure to impress your guests and become a new favorite in your household.
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Chicken Cordon Bleu is a classic dish that has been a favorite for generations. This unique twist incorporates the tangy flavor of pickles, adding a delightful zest to the traditional recipe. Perfect for a dinner party or a family meal, Chicken Pickle Cordon Bleu is sure to impress your guests and become a new favorite in your household.
Ingredients
- 2 chicken breasts
- 4 slices Swiss cheese
- 2 thin slices of ham
- 3/4 cup dill pickle, chopped
- 1 cup panko bread crumbs
- 1 egg, beaten
- 1/2 cup all purpose flour
- Salt and pepper
- Dijon Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon flour
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1/3 cup grated Parmesan cheese
- 1 teaspoon dried dill
- salt & pepper to taste
Instructions
1. Pre-heat the oven to 400º. Take each chicken breast and make a pocket by carefully cutting a slit on the sides of the chicken with a sharp knife without cutting through the chicken.
2. Gently open up the chicken breasts.
Place 2 slices of Swiss cheese, 2 slices of ham and a tablespoon of the dill pickle inside each chicken breast and spread it out to create a thin layer. Roll up your chicken and secure with a toothpick.
3. To a shallow bowl, add the flour and add in a dash of salt and pepper. Dip each chicken roll in flour, and then in the egg wash, and finally roll them in breadcrumbs until fully coated. Be sure to shake off any excess flour and egg wash before rolling it in breadcrumbs for a more even coating.
4. Arrange the chicken on the baking sheet and bake the chicken for 25-30 minutes or until the chicken reaches an internal temperature of 165 degrees F and the breadcrumbs are golden brown.
5. While the chicken is baking, melt butter in a saucepan over medium heat. Add in the flour and whisk til incorporated. Whisk in heavy cream and cook for about 1 minute. Add Dijon mustard, dill and Parmesan cheese. Simmer the sauce for 2-3 minutes until it thickens.
6. Remove the toothpicks from the chicken and drizzle with the creamy sauce. Enjoy!
Tips and Tricks:
- Pounding the Chicken: Ensure the chicken is evenly pounded to avoid uneven cooking.
- Cheese Choices: Try different cheeses like Gruyère or provolone for a variation in flavor.
- Pickle Varieties: Experiment with different types of pickles, such as bread and butter or spicy pickles, to change up the taste.
Pairing Suggestions:
Serve Chicken Pickle Cordon Bleu with a side of roasted vegetables, a fresh garden salad, or creamy mashed potatoes. A crisp white wine, such as Sauvignon Blanc or Chardonnay, pairs beautifully with this dish.
Ingredients
Method
- Pre-heat the oven to 400º. Take each chicken breast and make a pocket by carefully cutting a slit on the sides of the chicken with a sharp knife without cutting through the chicken.
- Gently open up the chicken breasts.
- Place 2 slices of Swiss cheese, 2 slices of ham and a tablespoon of the dill pickle inside each chicken breast and spread it out to create a thin layer. Roll up your chicken and secure with a toothpick.
- To a shallow bowl, add the flour and add in a dash of salt and pepper. Dip each chicken roll in flour, and then in the egg wash, and finally roll them in breadcrumbs until fully coated. Be sure to shake off any excess flour and egg wash before rolling it in breadcrumbs for a more even coating.
- Arrange the chicken on the baking sheet and bake the chicken for 25-30 minutes or until the chicken reaches an internal temperature of 165 degrees F and the breadcrumbs are golden brown.
- While the chicken is baking, melt butter in a saucepan over medium heat. Add in the flour and whisk til incorporated. Whisk in heavy cream and cook for about 1 minute. Add Dijon mustard, dill and Parmesan cheese. Simmer the sauce for 2-3 minutes until it thickens.
- Remove the toothpicks from the chicken and drizzle with the creamy sauce. Enjoy!