Chicken cordon bleu, that’s what we’re making today! The French classic with a very French twist, because as the French say ‘Du pain, du vin et du Boursin’, so we’re stuffing it with… Boursin! Super tasty, just a little different and I’ll tell you how to make it.
Chicken cordon bleu with Boursin
Have you ever made this yourself? I highly recommend it! Much tastier than a store-bought version, if you ask me, and fun and easy to make too. I made this classic dish with chicken, but you can make it with whatever you like.
Of course, you can follow this chicken cordon bleu recipe almost exactly and stuff it with ham and cheese (like Emmentaler, Gruyère or raclette, which is often used) in the classic way. Today I share with you this version with pancetta, Parmesan cheese and Boursin which is an amazing combination!
How did cordon bleu get its name?
The name cordon bleu originated during a cooking competition at a French cooking school. Le cordon” stands for the golden brown crust and “bleu” for the ham and cheese filling inside. Although there are other stories about the origin of this delicious recipe.
What is the difference between a schnitzel and a classic chicken cordon bleu?
The chicken cordon bleu is basically a stuffed schnitzel, but don’t tell the French I said that 😉 . The schnitzel is also flattened with a meat mallet and breaded chicken/meat, but the cordon bleu is stuffed with a thin slice of ham and cheese, then breaded and fried.
Chicken cordon bleu recipe tips
I have a trick for this: first fry in the pan, then bake in the oven. This way the chicken or other meat stays nice and compact and cooks well. No leaking cheese! Want to be sure that your oven-roasted chicken is tender and perfectly cooked? Use an instant-read thermometer and aim for a core temperature of 75 degrees.
I would definitely recommend getting started with this delicious recipe. I served it with some roasted potatoes and crunchy veggies, but you can change things up. Take a look at my other French recipes, they are all equally delicious!
Ingredients
- 4 boneless chicken breasts
- 8 slices pancetta
- 150 gram Boursin cheese
- 2 tbsp Parmesan cheese (grated)
- plain flour
- panko (Japanese breadcrumbs)
- 2 eggs (medium)
- oil, pepper and salt
Equipment
- Clingfilm
- Meat mallet
- Frying pan
- Instant-read thermometer
INSTRUCTIONS (how to make this recipe):
- Place the chicken breast on a board with a sheet of clingfilm on top. Cut the chicken fillet lengthwise, just above the top, fold it open and flatten it with a meat mallet or heavy pan, for example.
- Cover the chicken breast with 2 slices of bacon, a layer of Boursin and some grated Parmesan cheese.
- Wrap in cling film, roll up and leave to set in the fridge for an hour or overnight. Repeat with the other fillets.
- Preheat the oven to 175 degrees Celsius / 350 Fahrenheit top and bottom heat.
- Prepare 3 deep trays: 1 with flour mixed with plenty of salt and pepper, 1 with the (beaten) eggs and 1 with panko.
- Dip the chicken in the flour, then the egg, then the panko.
- Heat plenty of oil in a frying pan and fry the chicken cordon bleu on all sides until golden brown. It does not need to be cooked. Remove from the pan and place on a baking tray.
- Bake in the oven for about 25-30 minutes. Serve with potatoes and green beans, enjoy!
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