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Chicken Cordon Bleu

Chicken Cordon Bleu

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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!

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Chicken

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Breast

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Swiss

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Cheese

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Ham

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Slice

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Slices

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Smoked

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Deli

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Egg

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Eggs

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Seasoned

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Seasoning

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Bread

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Crumbs

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Bake

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Cook

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Oven

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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.
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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!

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