Chicken cordon bleu is a classic gourmet dish featuring breaded chicken breast stuffed with ham and cheese. This version by The Hairy Bikers adds a delightful twist with sweet cranberry sauce alongside the traditional fillings. The chicken is fried first for a crispy exterior, then baked to ensure thorough cooking.
This dish has a higher calorie and fat content due to the cheese, ham, and frying process. The addition of cranberry sauce increases sugar content. However, it provides protein from the chicken and calcium from the cheese.
Equipment
Ingredients
- Chicken breasts: 4 skinless, boneless
- Emmental cheese: 60g/2¼oz
- Smoked ham: 4 thin slices (roughly 130g/4½oz)
- Cranberry sauce: 8 tsp
- Plain flour: 25g/1oz
- Free-range eggs: 2 medium
- Golden breadcrumbs: 200g/7oz
- Sunflower oil: 5 tbsp
- Flaked sea salt and freshly ground black pepper: to taste
Method
Prepare the Chicken
- Take 4 skinless, boneless chicken breasts and place them on a cutting board.
- Carefully remove the mini-fillets from each breast, setting them aside for later use.
- Using a sharp knife, cut horizontally through each breast from the straighter side, almost all the way through to create a butterfly effect.
- Open each chicken breast like a book, creating a flat surface for stuffing.
- Cut 60g of Emmental cheese into four rectangular pieces, each approximately 1.5cm wide and half the size of a small matchbox.
Stuff and Roll the Chicken
- Place one opened chicken breast and its corresponding mini-fillet between two sheets of cling film.
- Using a rolling pin, gently flatten both the breast and mini-fillet to approximately 5mm thickness.
- Remove the top layer of cling film and carefully layer one slice of smoked ham (about 32.5g) over the flattened chicken.
- Position a chunk of Emmental cheese in the centre of the ham slice.
- Add 2 teaspoons of cranberry sauce on top of the cheese.
- Use the flattened mini-fillet to cover the fillings, creating a neat parcel.
- Carefully wrap the chicken breast, bringing the pointed end up and over the cheese to ensure it’s tucked neatly inside.
- Using the bottom layer of cling film, roll the breast tightly to create a compact parcel.
- Repeat this process for the remaining three chicken breasts.
Prepare the Coating
- Take 25g of plain flour and sprinkle it onto a large plate.
- Season the flour with a couple of pinches of salt and generous amounts of freshly ground black pepper.
- In a shallow bowl, whisk together 2 medium free-range eggs.
- Scatter 50g of golden breadcrumbs onto another large plate.
Coat the Chicken
- Take one stuffed chicken breast and dust it thoroughly in the seasoned flour.
- Gently pat the chicken to remove any excess flour.
- Roll the floured chicken in the whisked eggs, allowing excess to drip off.
- Place the egg-coated chicken on the plate with breadcrumbs.
- Turn the chicken several times, pressing firmly to ensure an even, complete coating of breadcrumbs.
- Dip the chicken back into the egg mixture.
- Coat again in breadcrumbs to create an extra-crisp crust.
- Repeat this double-coating process for each chicken breast, using an additional 50g of breadcrumbs for each.
- Discard any used breadcrumbs to prevent cross-contamination.
Cook the Chicken
- Preheat the oven to 220C/425F/Gas 7.
- Heat 5 tablespoons of sunflower oil in a large non-stick frying pan.
- Fry the chicken breasts over medium-high heat for 1-2 minutes on all four sides until golden-brown.
- Transfer the browned chicken to a baking tray.
- Finish cooking in the preheated oven for 25 minutes.
- Ensure the chicken is hot and thoroughly cooked with no remaining pinkness.
Serve
- Serve immediately to enjoy the oozing cheese and crisp coating.
- Cut the chicken to reveal the melted cheese and ham filling.
Suggested Wine Pairing
For this delectable breaded chicken with ham and cheese, the following wines will complement your gourmet chicken dish:
Majestic: Villa Maria Private Bin Marlborough Sauvignon Blanc
This crisp and zesty New Zealand Sauvignon Blanc offers refreshing citrus and tropical fruit flavours that harmonize with the rich, creamy cheese in this chicken wrapped in ham and cheese. Its bright acidity cuts through the crispy chicken with savory filling, cleansing the palate between bites.
Tesco: Tesco Finest Premier Cru Chablis
This elegant Chablis boasts a mineral-driven profile with subtle apple and lemon notes. Its clean, focused character pairs beautifully with the delicate flavours of the stuffed chicken breast, while its acidity balances the richness of the Swiss cheese and prosciutto.
Sainsbury’s: Taste the Difference Gavi di Gavi
This Italian white wine made from the Cortese grape offers crisp, floral aromas with a hint of almond. Its light body and refreshing acidity make it an excellent match for the chicken roulade with ham and cheese, while its subtle fruit flavours enhance the cranberry sauce component in this chicken schnitzel with cheese and ham.
What can you serve with this
- Steamed green vegetables – Broccoli, green beans, or asparagus provide a fresh, crisp contrast to the rich chicken.
- Roasted root vegetables – Carrots, parsnips, and sweet potatoes offer a sweet, earthy complement to the savoury chicken.
- Light salad – A simple green salad with a vinaigrette dressing can cut through the richness of the dish.
- Mashed potatoes – Creamy mashed potatoes make an excellent base for the chicken and can soak up any excess cheese or sauce.
- Rice pilaf – A lightly seasoned rice pilaf can provide a neutral backdrop to the flavourful chicken cordon bleu.
Nutri-score Health Check
This chicken cordon bleu recipe receives a Nutri-Score of D, indicating it’s a less healthy option. Here’s why:
The dish is high in saturated fats from the cheese and ham, and the frying process adds additional fat. The breading increases the calorie and carbohydrate content. The addition of cranberry sauce contributes to the sugar content.
On the positive side, the chicken provides lean protein, and the cheese offers calcium. However, the overall nutritional profile is imbalanced due to the high fat and calorie content.
To improve the score, consider baking instead of frying, using a lower-fat cheese, and reducing the amount of breadcrumbs. Adding more vegetables as sides can also balance the meal.
Note that this score has been automatically calculated from the ingredients in the recipe and is only a guide.
Recipe FAQ
- Can I prepare this dish in advance?
Yes, you can prepare the stuffed and breaded chicken breasts up to a day ahead and refrigerate them. Cook just before serving. - What can I use instead of Emmental cheese?
Swiss cheese or Gruyère are excellent alternatives that melt well and offer similar flavours. - Is it possible to make this dish gluten-free?
Yes, use gluten-free flour and breadcrumbs for coating the chicken. - Can I use chicken thighs instead of breasts?
While possible, chicken breasts are preferred for their shape and ease of stuffing. - How do I know when the chicken is fully cooked?
Use a meat thermometer; the internal temperature should reach 75°C (165°F). - Can I freeze chicken cordon bleu?
Yes, freeze after breading but before cooking. Thaw in the refrigerator before frying and baking. - What can I use instead of cranberry sauce?
Apricot jam or fig spread can be good alternatives for a touch of sweetness. - How can I make this dish healthier?
Try baking instead of frying, use reduced-fat cheese, and opt for whole wheat breadcrumbs. - Can I make this without ham for a vegetarian version?
You can omit the ham or replace it with vegetarian alternatives like spinach or roasted peppers. - What’s the best way to reheat leftovers?
Reheat in a preheated oven at 180°C (350°F) for about 15 minutes to maintain crispiness.