Today’s post features the third recipe I have made from the latest Allrecipes magazine; Our All-Time Top Rated 5-Star Recipes.
I decided to give Chicken Cordon Bleu II on page 11 a try. The recipe has well over 425,000 saves and over 7000 five star reviews. It’s listed as the #1 Chicken recipe in the magazine. That’s a pretty tall order! There are thousands of ways to prepare chicken and I’ve tried many over the years. This recipe includes ham, cheese, butter and wine, love all that, so it sounds like this is a good contender as far as chicken recipes go.
Hubs isn’t a big fan of chicken. Anytime I make chicken and ask him if he likes it, he responds back with, “It tastes like chicken.” So I am always on the hunt for really good chicken recipes to try and win him over. Not only is it a healthier protein to incorporate in your diet but it’s also typically the most affordable meat as well. Let’s see if this recipe can win over my chicken hating husband.
In a shallow bowl combine flour and paprika. Set aside.
Cut each chicken breast into 3 equal sized portions.
Place each piece between plastic wrap and pound it to ¼ inch thickness.
Season chicken with salt and pepper.
Spread a teaspoon of Dijon mustard onto chicken breast.
Adding Dijon mustard is optional and not listed as an ingredient in the original published recipe. Hubs loves things tangy so I added the Dijon mustard. It adds a lovely tang to the overall flavor profile. I highly recommend using the Dijon mustard.
Top chicken with a slice of deli ham.
Fold a slice of Swiss cheese into quarters and place it onto one end of the ham.
Roll chicken and the slice of ham around the cheese and secure the roll with toothpicks.
Dredge each roll in the flour/paprika, coating each roll completely. Set aside.
Melt butter in a large skillet over medium heat.
Add the flour coated chicken rolls and brown on each side, about 6 minutes.
In a small bowl combine the chicken bouillon with the white wine and add it to the skillet.
Bring sauce to a simmer. Reduce heat to low and cover the pan. Simmer the chicken rolls until they reach an internal temperature of 165°F. Check them about half way through and use your tongs to turn them over.
In a small bowl combine heavy whipping cream with the cornstarch, stirring until no lumps remain.
After 30 minutes, remove the chicken rolls from the skillet and remove the toothpicks.
Add cream/cornstarch slurry to the skillet.
Whisk to combine sauce. Cooking over medium low heat until sauce is heated through, about 2-3 minutes.
Keep a close eye on the sauce as you whisk it and remove it from the heat once it has warmed up. Overheating the sauce will cause it to curdle and separate.
Place a chicken roll on a bed of mashed potatoes and drizzle with sauce. Top with freshly cracked pepper to serve.
Tender chicken rolls filled with smokey ham and melty Swiss cheese all covered with a creamy, buttery wine sauce.
So what’s the verdict? We all know if nobody likes it, it’s never going to make an appearance on your table for a second time, right? In our humble opinion…does this chicken dish warrant the designation of all-time #1 chicken recipe?
- Teenager…LOVED IT!!! 5 stars
- Hubs…chicken hating man…LOVED IT!!! He actually went back for seconds!!! I almost fell out of my chair when he went back for another helping!!! 5 stars
- I thoroughly enjoyed this dish. Granted it takes a little more doing (pounding and rolling the meat) but the extra effort is definitely worth it! Everyone was smiling at the table! 5 stars
This is an outstanding recipe! WINNER-WINNER-CHICKEN-DINNER!!! We give it an enthusiastic overall rating of 5 stars. I can honestly say that this meal will definitely be making an appearance at our table again!
Give this one a try, it won’t disappoint! It’s one of the better chicken recipes I have made in a very long time. Definitely in the top five!
Chicken Cordon Bleu
Ingredients
- 2 large boneless, skinless chicken breasts, pounded thin
- 6 tsp Dijon mustard, optional
- 6 slices deli ham
- 6 slices Swiss cheese
- ⅓ cup flour
- 1 tsp Paprika
- 3 tbsp butter
- ½ cup dry white wine
- 1 tsp chicken bouillion granules
- 1 tbsp cornstarch
- 1 cup heavy whipping cream
- salt
- freshly ground black pepper, for garnish
- mashed potatoes
Instructions
- In a shallow bowl combine flour and paprika. Set aside.
- Cut each chicken breast into 3 equal sized portions.
- Place each piece between plastic wrap and pound to ¼ inch thickness.
- Season chicken with salt and pepper.
- Spread a teaspoon of Dijon mustard onto chicken breast.
- Top with a slice of ham.
- Fold a slice of cheese into quarters and place onto one end of the ham.
- Roll chicken and slice of ham around the cheese and secure roll with toothpicks.
- Dredge each roll in the flour/paprika, coating each roll completely. Set aside.
- Melt butter in a large skillet over medium heat.
- Add chicken rolls and brown on each side, about 6 minutes.
- In a small bowl combine chicken bouillon with white wine and add to the skillet.
- Bring to a simmer. Reduce heat to low and cover pan. Simmer chicken rolls until they reach an internal temperature of 165°F.
- In a small bowl combine heavy whipping cream with cornstarch, stirring until no lumps remain.
- Remove chicken rolls from the skillet and remove toothpicks.
- Add cream/cornstarch slurry to the skillet and whisk to combine sauce. Cook until heated through.
- Place a chicken roll on a bed of mashed potatoes and drizzle with sauce.
- Top with freshly cracked pepper to serve.
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