What is the best way to prepare chicken cordon bleu?

[BigToque]

I'm following a chicken cordon bleu recipe and because I've never made this before I'm a little unsure of the directions.

It states:

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks.

It would seem pretty difficult to fold a chicken breast. Do they want me to make a vertical fold or do they want me to fold it in half? (does that even make sense - it makes sense in my head)

I've read some of the comments and they mention butterflying the breast. If I did that, could I just stick the ham and cheese in the middle, put the top piece of chicken back in place and secure is all with toothpicks? That makes a lot more sense (to me) than the quoted directions.

 

[Finns14]

its more like a roll up then a fold but usually I dredge and pan fry my filets first

 

[dawnbug]

Once you pound the thawed chicken breast, it'll be pretty easy to fold it over. Sticking the toothpick through it should hold it in place well, as well. Butterflying it's an option, but I'm a lot better at folding the chicken than slicing it through like that. Either would work, though.

Good luck! It's a tasty dish. 🙂

 

[Finns14]

http://www.kraftfoods.com/imag...hicken_Cordon_Bleu.jpg

thats what it looks like after its sliced to give you an idea

 

[BigToque]

Do I have to buy one of those cooll wooden mallets to pound my chicken? If so, this will be fun 😀

 

[TheKub]

Chicken Cordon Bleu

 

[Finns14]

Originally posted by: BigToque
Do I have to buy one of those cooll wooden mallets to pound my chicken? If so, this will be fun 😀

Anything will do, you could use anything from a rolling pin to a big book. If you do get a tenderizing mallet make sure you use the flat side I find the textured side is too ruff for a chicken breast.

 

[vi edit]

Yup. Use a meat tenderizing mallet to hammer it thin.

 

[FoBoT]

Originally posted by: BigToque
pound my chicken? this will be fun 😀

must

resist

 

[Isocene]

Everytime I make this dish, it always comes out too heavy tasting to me. I guess that's the way its supposed to be though!

 

[Eos]

AB always says to not pound the meat, instead spray water on the meat, then place plastic wrap over it. Use a very large flat object and when you hit it, kind of displace the energy outward so it does not concentrate. He says you end up making holes in the meat with the regular striking method.

 

[Howard]

You can distribute the force by using a reusable pie plate or cake pan. Hit it with a can of tuna or something.

 

[spidey07]

Tyler florence did a real good show on this. Mine always explode and he had a neat approach to prevent this. Can probably find the recipie on food.com.

I agree on pounding the chicken (with the flat side of course). Makes it much more tender. Don't forget to flavor the chicken after you pound it.