Easy Chicken Cordon Bleu | RadaCutlery.com


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www.RadaCutlery.com Chef Ted shows you how to make this Easy Chicken Cordon Bleu Recipe. Your whole family will love this bread crumb-encrusted chicken breast is stuffed with succulent Canadian bacon and mouth-watering cheese.

Easy Chicken Cordon Bleu Recipe

Ingredients you will need:
2 large chicken breasts, trimmed
8 oz. wheat crackers, crushed
8 oz. Panko
8 oz. Swiss cheese, sliced
1 package Canadian bacon
1/4 cup sugar
3 – 4 tablespoons seasoning
3 eggs with 2 tablespoons water

Watch the video for the step by step directions to creating this classic chicken entree.

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Chicken Cordon Bleu Video Transcript

Hi, I’m Chef Ted coming to you from the Rada Cutlery kitchen. Today I’m going to show you a real easy version of Chicken Cordon Bleu. I’ve got a couple pretty decent sized chicken breasts. These are really, really nice chicken breasts. There’s not much of a fat tip on them. I’m using the Rada Outdoors Fillet Knife, actually. It’s good for making sure you get the little tendons and attaching tissue cut.

I start on the thicker side and cut along so that we leave plenty of room for stuffing. I’m going to use the Rada Cheese Knife. I’m going to cut them kind of thick. We’ve got some Canadian bacon and I’m going to reserve a couple pieces of that as well. Sometimes it works, sometimes it doesn’t. These are really nice sized chicken breasts, so yes, it worked.

Now I’m going to make an egg wash with a couple tablespoons of water and the Rada Handi-stir. Here, what I have is a little bit of wheat cracker with a little bit of Panko bread crumbs mixed into it. I’m going to use some sugar, and for seasoning a little bit of season salt. You use garlic, onion powder, pepper, whatever you prefer. The seasoning that I use has all of it mixed together already. I season it fairly heavy. I’m going to take the chicken breast that’s stuffed and I’m going to carefully roll it so I don’t lose any of my stuff out of it. Then from there we give it a nice coat, take it over into the seasoned bread crumbs and wheat crackers. This is the easy way of making this. This would probably get me kicked out of culinary school!

Then I’m going to put them in the oven at 350-400 degrees, however your oven works best, and cook them until the internal temp is 165 degrees. There it is. A real quick and easy chicken cordon bleu.

End of Video Transcript

6 comments

  1. “This will probably get me kicked out of culinary school”….. Yep, this whole recipe is ridiculous. No offense to the chef, but this is clearly a (poor) advertisement for the knives, not for any real cooking technique or recipe.

  2. Looks pretty easy. I just had a question some have you pound the chicken what is the difference if we do or dont?
    And also i’ve seen that before putting the chicken in the oven the heat it on the skillet for a bit. What is the difference if we heat it on the skillet and then put it in the oven vs. just cooking it in the oven

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