Chicken Cordon Bleu

Chicken Cordon Bleu

Grilled Lamb Shoulder with Sweet Orange Mustard Glaze

Grilled Lamb Shoulder with Sweet Orange Mustard Glaze

Grilled Sausage and Peppers

Grilled Sausage and Peppers

Grilled Smashed Potatoes

Grilled Smashed Potatoes

Grilled Yellowfin Tuna with Lemon and Garlic

Grilled Yellowfin Tuna with Lemon and Garlic

Grilled Vegetable Medley

Grilled Vegetable Medley

Grilled Spicy Cajun Chicken

Grilled Spicy Cajun Chicken

Grilled Mediterranean Turkey Burgers

Grilled Mediterranean Turkey Burgers

Grilled Chicken Caesar Salad

Grilled Chicken Caesar Salad

Grilled Pizza

Grilled Pizza

Planked Salmon on the Grill

Planked Salmon on the Grill

Tropical Grilled Tuna

Tropical Grilled Tuna

Grilled Asian Chicken Salad

Grilled Asian Chicken Salad

Grilled Turkey Meatballs

Grilled Turkey Meatballs

Grilled Corn on the Cob with Maple and Chipotle

Grilled Corn on the Cob with Maple and Chipotle

Grilled Pork and Pecan Salad

Grilled Pork and Pecan Salad

Orange and Grilled Pork Salad

Orange and Grilled Pork Salad

Grilled Chicken Legs with Peach Molasses

Grilled Chicken Legs with Peach Molasses

Grilled Spicy Skirt Steak

Grilled Spicy Skirt Steak

Grilled Pork Chops

Grilled Pork Chops

Plum and Berry Crisp

Plum and Berry Crisp

The Secret to Grilled Brats

The Secret to Grilled Brats

Tuna Medallions

Tuna Medallions

Mexican Shrimp Cocktail

Mexican Shrimp Cocktail

Baked Tilapia with Spinach, Tomato and Onions

Baked Tilapia with Spinach, Tomato and Onions

Chicken Cordon Bleu

Chicken Cordon Bleu

Chicken with Cranberries

Chicken with Cranberries

Salmon Patties

Salmon Patties

Tuna Salad with Peppers, Onions and Olives

Tuna Salad with Peppers, Onions and Olives

Shrimp Saute with Cream and Garlic Sauce

Shrimp Saute with Cream and Garlic Sauce

Breaded Boneless Pork Chops

Breaded Boneless Pork Chops

Baked Chicken Leg Quarters

Baked Chicken Leg Quarters

Boston Pork Roast

Boston Pork Roast

Baby Back Ribs

Baby Back Ribs

Rib-eye, T-Bone and Porterhouse Steak Recipe

Rib-eye, T-Bone and Porterhouse Steak Recipe

Roasted Whole Tenderloin

Roasted Whole Tenderloin

Low Country Boil

Low Country Boil

Franks & Cheddar Biscuit Bits with Bacon Brew Fondue

Franks & Cheddar Biscuit Bits with Bacon Brew Fondue

Roasted Turkey

Roasted Turkey

Roasted Pork with Autumn Vegetables

Roasted Pork with Autumn Vegetables

Italian All Beef Meatballs

Italian All Beef Meatballs

King Louis Crab Salad

King Louis Crab Salad

Turkey Quesadillas

Turkey Quesadillas

Turkey Chili

Turkey Chili

Standing Rib Roast

Standing Rib Roast

Tortellini Primavera

Tortellini Primavera

Raspberry Gazpacho

Raspberry Gazpacho

Fanfare Firecracker Shrimp

Fanfare Firecracker Shrimp

How to Make London Broil

How to Make London Broil

How to Make Sloppy Joes

How to Make Sloppy Joes

Stuffed Mushrooms with Backfin Crab Meat

Stuffed Mushrooms with Backfin Crab Meat

Grilled Angus Beef Steaks with Mustard Glaze

Grilled Angus Beef Steaks with Mustard Glaze

Sweet and Spicy Buffalo Wings

Sweet and Spicy Buffalo Wings

Burger Surprise

Burger Surprise

Whole Roasted Pork Tenderloin

Whole Roasted Pork Tenderloin

How to Make Pork Butt BBQ

How to Make Pork Butt BBQ

How to Make Homemade Vegetarian Pizza

How to Make Homemade Vegetarian Pizza

Italian Chicken Sandwich

Italian Chicken Sandwich

Roasted Turkey Breast with Raspberry Glaze

Roasted Turkey Breast with Raspberry Glaze

Shrimp and Asparagus Bisque

Shrimp and Asparagus Bisque

Savory Crab Stuffed Mushrooms

Savory Crab Stuffed Mushrooms

Homemade Grilled Pizza

Homemade Grilled Pizza

Tasty Grilled Tuna Steaks

Tasty Grilled Tuna Steaks

Healthy Tortellini Primavera

Healthy Tortellini Primavera

Simple Grilled Smashed Potatoes

Simple Grilled Smashed Potatoes

How To Make A Red Wine & Strawberry Dessert

How To Make A Red Wine & Strawberry Dessert

How To Make Herb Roasted Turkey

How To Make Herb Roasted Turkey

Salmon En Croute with Goat Cheese and Spinach

Salmon En Croute with Goat Cheese and Spinach

King Louis Crab Salad

King Louis Crab Salad

Chicken Cordon Bleu

Chicken Cordon Bleu

Dijon Glazed Chicken Breasts with Zucchini and Herb Olive Oil Mashed Potatoes

Dijon Glazed Chicken Breasts with Zucchini and Herb Olive Oil Mashed Potatoes

Herb and Olive Oil Mashed Potatoes

Herb and Olive Oil Mashed Potatoes

How to Make a Romantic Meal for Young Sweethearts

How to Make a Romantic Meal for Young Sweethearts

How to Make French Bread

How to Make French Bread

How to Cook Filet Mignon, Rossini Style

How to Cook Filet Mignon, Rossini Style

How to Make a Cheese Soufflé

How to Make a Cheese Soufflé

Cheese Soufflé - Preparing Ingredients, Oven and Pan

Cheese Soufflé - Preparing Ingredients, Oven and Pan

View more ...

Phil Anderson

Director of Fresh Foods, Harris Teeter

www.harristeeter.com  

Chef Philip Anderson studied at culinary institutions all over the world including Culinary Institute of America and School for American Chefs and has worked in places including Le Deli Rive in Switzerland, Relais, and Hacienda De Los Morales in Mexico City.  He assisted Team USA in the 1992 Culinary Olympics in Germany and was a featured Guest Chef at the Aspen Food and Wine Festival.  Chef Phil is currently the director of fresh foods at Harris Teeter and oversees Harris Teeter's stores that feature freshly prepared foods and pastries by culinary trained talent.  Chef Phil cooks in a style he refers to as internationally fresh, using high quality ingredients to create ethnic style foods with a rustic presentation.  He enjoys preparing challenging menu items including stuffed pastas, timbales, tortes, sauces, spice blends, bread ands clafouti that express exceptional flavor notes.   

Chicken Cordon Bleu

Chef Phil Anderson of Harris Teeter will show you how to make a classic Chicken Cordon Bleu. Enjoy!

This expert: 468,551 views
This series: 13,631 views

Download to Mobile Device

Print

Chicken Cordon Bleu

Ingredients

4 skinless, boneless chicken breast
4 slices Swiss cheese
4 thin sliced smoked ham from the deli
¼ cup all-purpose flour
2 eggs; beaten
1 cup Italian seasoned bread crumbs
HT Pan Spray

Instructions

Pound chicken breast to ¼-inch thickness. Sprinkle each piece on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on each breast. Roll up each breast using toothpicks to secure if necessary. Dredge each in flour, shake off excess, then in egg and finally in bread crumbs. Place seam side down in baking dish that has been sprayed with HT Pan Spray. Bake at 350° for 35 minutes until juices run clear.
Print

Transcripts

Phil Anderson: Hi! I am Chef Phil, Harris Teeter's Executive Chef. We are going to make Cordon Bleu today. I am so excited, it's been such a long time. Okay, so the ingredients are four boneless skinless chicken breasts, four slices of Swiss cheese, four this slices of smoked ham from the Deli, a quarter cup of all purpose flour, one egg beaten, and one cup of Italian seasoned bread crumbs, I also use pan spray. Okay, the first we are going to do, is we are going to take our chicken breast and we are going to pound them, we will want them to be even. We want them pretty thin. Okay, now, I am going to move everything back in because we need to go from chicken into flour, into eggs, and then into our bread crumbs. Okay. So a little flour, this is to hold on to the egg. Now the recipe calls for four obviously, I am only doing two. I am just using half of that recipe to show you how. Process is the process, okay just like that, a piece of Swiss cheese and the ham, smoked ham. This is the typical Cordon Bleu.

Now I have got my oven preheating at 350 degrees. It's important to have your oven preheated. It's a messy process but it will get cleaned up. Now when we roll these, you could use a toothpick if you wanted to, tear them together. But well, I am going to put the seam side down and that will hold them together pretty well. Okay, we are going to spray this, spray this down with pan spray, we are going to roll this up. Now remember, I said if you go seam side down they will stay together, and I don't want them touching. Okay, now we are going to go the oven, 350 degrees for about 20-25 minutes. Not all ovens are the same, so you are going to have to check it. Poultry needs to come to an internal temperature of 165 degrees. So we will see each other in about 20 minutes. We are going to pull this out, I can tell that its done. The cheese is oozing from the inside. There it is, beautiful Chicken Cordon Bleu. Enjoy!

You are a master! by vetpix at 12/30/10 04:03AM Flag

This looks delicious, and fortunately, very easy to prepare.

(Add Comment)

Chicken Recipes - Cutting a Whole Chicken

Chicken Recipes - Cutting a Whole Chicken

Chicken Recipes - How to Assemble Chicken Adobo

Chicken Recipes - How to Assemble Chicken Adobo

Chicken Recipes - How to Cook Chicken Adobo

Chicken Recipes - How to Cook Chicken Adobo

Cooking and Serving Tailgate Chicken Wings

Cooking and Serving Tailgate Chicken Wings

How to Make Deviled Chicken with Roasted Vegetables

How to Make Deviled Chicken with Roasted Vegetables

Chicken Recipes

Chicken Recipes

How to Cut Apart a Full Chicken

How to Cut Apart a Full Chicken

How to Make a Basic Chicken Marinade

How to Make a Basic Chicken Marinade

How to Make a Basic Chicken Rub

How to Make a Basic Chicken Rub

How to Bake Chicken

How to Bake Chicken