Author Notes: Our family has a very interesting history with Chicken Cordon Bleu. It was one of the most popular dishes in our family rotation when our kids were in grade school. I made a recipe from the Albert Stockli cookbook that the kids just loved, and I would often prepare the dish for the babysitter to heat up on our rare "date nights."
We were blessed to live with the sweetest, most lovable dog - an Aussie Shepard/Collie/Something Else mix who weighed in at 80 pounds and who had a penchant for jumping up on the beds to sleep with the kids, reducing his large body to a trembling ball under a coffee table during thunderstorms, and propping his paws handily on our unusually high kitchen counters. Well, by now you may have guessed the end of the story - the babysitter took the Cordon Bleus out of the refrigerator and placed them on the top of the toaster oven, took the kids for a quick walk, and returned to find an empty baking dish, and a dog with a very guilty look on his face.
My husband recently asked me what happened to the Chicken Cordon Bleu recipe - the truth is, after our beloved doggie died, I couldn't bring myself to make the dish. But I decided to resurrect the Cordon Bleus, and now prepare the dish in a different way that cuts down on preparation time, and is much easier to make. I have been experimenting with different sauces to serve with the Cordon Bleu Kievs, and came up with what I think is a great sauce that adds nice flavor. - Bevi
Makes 4 portions
To Make the Chicken Kiev "Cordon Bleu"
- 1 cup AP flour
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 skinless chicken breasts
- 2 sprigs majoram, finely chopped
- 3 teaspoons country mustard, grained, divided into 4 portions
- 4 slices of black forest ham, from the deli counter
- 4 slices of swiss cheese, from the deli counter
- 1 tablespoon butter
- 2 tablespoons olive oil
- Preheat the oven to 300 degrees. In a pie plate, combine the flour, salt, and pepper and stir with a whisk to blend. Set aside.
- Pat the chicken breasts dry. Place a breast inside a 1-gallon sized Ziploc bag (or between 2 large sheets of plastic wrap) and pound with a mallet until the breast is about 1/4" thick. Repeat with the second breast. Cut each flattened breast in half.
- Place the 4 portioned breast pieces on a large plate. Sprinkle each portion with equal amounts of marjoram, and then spread equal amounts of country mustard on the breast pieces.
- Place a slice of ham on each breast portion, followed by a slice of swiss cheese. Roll up the breasts to form a roulade, or "kiev" and dredge in flour. Place the kievs in the refrigerator to firm up for about an hour.
- Remove the kievs from the refrigerator 30 minutes prior to sauteing. When ready (the preparation will take about 20 to 30 minutes from this point on), place a large sauté pan over medium heat, and warm up the butter and olive oil.
- Place the kievs in the saute pan, and brown evenly on all sides. This will take about 10 minutes - until the kievs are a lovely golden brown. Place the kievs in an oven proof baking dish and cover with foil. You will now prepare the sauce.
For the Boozy Cider Sauce
- 1/2 cup dry white wine (not Chardonnay)
- 3/4 cups small batch hard cider
- 3/4 cups apple cider
- 1 teaspoon country mustard
- 2 tablespoons butter
- pepper to season
- salt to season, if necessary
- After removing the kievs from the saute pan, keep the heat on medium and immediately add the white wine and scrape up all the wonderful chicken bits. Then, add the hard cider.
- Add the apple cider, and stir well with a whisk. Add the mustard, and then the butter. Raise the heat so you have a nice, popping simmer going. Taste for seasoning, and add pepper and/or salt. Keep stirring the sauce, adjusting the heat as necessary, until it is reduced by about half, and it is unctuous and silky.
- Plate the kievs, and spoon sauce over the kievs. Serve the additional sauce in a gravy bowl.