Chicken Cordon Bleu
Chicken Cordon Bleu is usually stuffed with ham and Swiss cheese, but you can use any cheese your family likes such as mozzarella or Gruyere. For a quicker version, you may also like this Skillet Chicken Cordon Bleu which doesn’t require rolling or breading.
When I was a kid, my mom took culinary classes in college and learned to make this dish. When she made it for dinner, I loved it so much I asked her to make it every week. She was taught to deep fry them, but to be honest, you don’t need to. If you bake them in the oven or in the air fryer, they come out golden on the outside, and juicy on the inside, without all the mess and fat. Previously my instructions for this recipe called for cutting the chicken breasts into thin cutlets. I re-worked this recipe using thin pre-sliced chicken cutlets instead. If you’re a pro at slicing your own chicken cutlets, feel free to do it yourself, you will cut the cost in half. Toothpicks to hold the chicken closed on the ends are not required to make this, I personally prefer not to use them. A little cheese may ooze out, but that’s OK! If you want to use the toothpicks, totally up to you but it’s so much quicker and easier without.
How To Make Chicken Cordon Bleu
