We still had ham left from Christmas and some chicken breasts in the fridge that I decided to marry and Chicken Cordon Bleu came to mind but I didn’t want to make the traditional rolled and breaded version. I wanted to grill the chicken and not roll it up and Bev is not a fan of Swiss cheese so my dish became something very different but still using Chicken Cordon Bleu as the inspiration. I looked around the web for recipes and settled on the recipe for Chicken Cordon Bleu from Nagi on her “Recipe Tin Eats” blog to use as a guide. I used her recipe for the sauce but my own technique for the chicken.
Sorta Chicken Cordon Bleu - Adapted from Recipe Tin Eats
Ingredients:
1½ tbsp butter
1½ tbsp flour
1¼ cups milk
2 tbsp Dijon mustard
3 tbsp parmesan cheese, finely grated
4 chicken breasts
4 slices ham
4 slices cheese (Gruyere or your favorite)
Directions:
Melt butter over medium heat in a small
saucepan. Add flour and cook for 1 minute.
Add half the milk and whisk until the flour
mixture is blended in.
Add remaining milk, mustard and cheese. Cook
for 3 minutes, whisking constantly, until thickened. It will thicken as it
cools.
Remove from heat, add salt and pepper to taste.
Prep the chicken breasts by Jaccarding then butterflying
them.
Season both sides with S&P and lightly oil both sides.
Heat your grill to medium.
Add the chicken to the grill cut side down and
cook for 3 minutes.
Flip and add ham to one side and cheese to the
other.
Close the grill lid and cook the chicken to an
internal temp of 158F.
Remove from the grill and fold the two halves together.
Plate and top with mustard cream sauce.
We served it with a tossed salad.
The Verdict:
Chicken Cordon Bleu Soup - Adapted from Show Me Yummy
We had a couple of large pieces left over from the recent Sorta
Chicken Cordon Bleu so Bev decided she wanted to turn them into soup and I was
surprised that there are many recipes for it.
We opted for the recipe for Chicken Cordon Bleu Soup from the “Show Me The Yummy” blog. We
made several changes including adding two cups of diced russet potatoes after we
decided to soup wasn’t hearty enough for us.
Chicken Cordon Blue Soup - Adapted
from Show Me Yummy
Ingredients:
¼ cup unsalted butter
1 small yellow onion diced
2 carrots diced
2 ribs celery diced
2 cups cubed russet potatoes (added by Larry)
1 tablespoon minced garlic
1 teaspoon paprika
1½ teaspoon salt more or less to taste
1 tsp Tiger Seasoning (added by Larry)
½ teaspoon pepper
32 oz box chicken broth (we used rich homemade
turkey broth)
2 tablespoons Dijon mustard
1 pint heavy cream
8 oz block cream cheese cubed and softened to
room temperature
4 cups cooked and cubed chicken
8 oz package cubed ham (we used sliced Kentucky
Legends)
Swiss cheese shredded for serving (we didn’t
have any)
Homemade croutons for serving (we omitted)
Instructions:
Melt butter in a large stockpot over medium
heat.
Once melted, add onion, carrots, celery,
garlic, paprika, salt and pepper.
Cook, stirring regularly, until the carrots
have softened, about 10 minutes.
Add in the chicken broth, cream, Dijon mustard,
chicken, ham, and cream cheese, then cook, stirring regularly, until the soup
is hot and the cream cheese has melted.
Taste and re-season, if necessary, then spoon
into bowls and serve with shredded Swiss cheese and croutons!
The Verdict:
I’d be hard pressed to say it tasted like chicken cordon
bleu but it was very good. If I made it
again, I would increase the meat amounts by 50-100% to make it heartier. The one downside is that is not diet friendly
at 436 calories (378 from fat) per serving.
But since it still had too much soup and not enough stuff, we added some steamed broccoli to the leftovers to make Cheesy, Broccoli, Chicken Cordon Blue Soup.
Photos can be slightly enlarged by clicking on them and the blue words are links.
Have a great day
and thanks for stopping by Almost Heaven South.
Larry
1/14 & 1/19/25 meal dates
The French term cordon bleu is translated as "blue ribbon" According to Larousse Gastronomique, the cordon bleu "was originally a wide blue ribbon worn by members of the highest order of knighthood, L'Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578. By extension, the term has since been applied to food preparation to a very high standard and by outstanding cooks. The analogy no doubt arose from the similarity between the sash worn by the knights and the ribbons (generally blue) of a cook's apron." So technically you don't need the cheese inside, you just need to prepare it well.
ReplyDeleteRecently made chicken cordon bleu as well. Grilled has to give lots of flavor. Karen (Back Road Journal)
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