Chicken Cordon Bleu Bites

February  8, 2013
4 Ratings
  • Makes About 15 bites
Author Notes

Proscuitto and gruyere wrapped in a chicken meatball topped with white wine dijon cream sauce —porkandperwinkle

What You'll Need
  • Meatball Ingredients
  • 1 pound ground chicken
  • 3 cups panko breadcrumbs, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon dreid thyme flakes
  • 2 tablespoons paprika
  • 1 teaspoon paprika
  • 4 ounces gruyere cheese
  • 4 pieces proscuttio
  • 2 eggs
  • 1/4 cup buttermilk
  • 1 cup flour
  • salt & pepper
  • oil
  • White Wine-Dijon Cream Sauce
  • 1/2 cup dry white wine
  • 1 tablespoon dijon mustard
  • 2 cups heavy whipping cream
  • salt & pepper
  1. Meatball Ingredients
  2. In a large mixing bowl liberally season the chicken with salt and pepper and add the garlic powder, thyme and 1 teaspoon paprika.
  3. Add bread crumbs and eggs and mix thoroughly.
  4. In three smaller bowls add: in one place the flour and season with salt and pepper; in the second bowl add the eggs and milk and whisk; in the third bowl add two cups panko bread crumbs, 2 Tablespoons paprika and season with salt and pepper.
  5. Take about 2 Tablespoons of the chicken mixture and flatten out into a small burger patty shape. Wrap a piece of gruyere with a slice of the proscuitto and place in the center of the patty. Then, wrap the cheese and ham with the chicken forming a ball and set aside. Repeat with remaining chicken, cheese and proscuitto. Makes 15 balls.
  6. Take one ball and dredge in seasoned flour, then roll in whisked egg, then into the seasoned panko breadcrumbs and set aside. Repeat with all balls.
  7. Preheat oven to 350 degrees
  8. Add cooking oil to a large saute pan about 1/4? up the side and heat on medium heat.
  9. When oil is ready, place about 5 balls in oil and sear on all sides until golden, then set aside on paper towels. Repeat for all balls.
  10. After all balls have been seared, place all balls on a baking sheet and pop in the oven for 20 minutes or until the chicken comes up to 170 degrees.
  1. White Wine-Dijon Cream Sauce
  2. Discard oil from pan used to sear chicken and in that pan over low-medium heat add the wine and cook until reduced by half.
  3. Add the mustard and cream and stir well.
  4. Season with salt and pepper. .
  5. Cook until cream is thick enough to coat the back of a spoon. Serve alongside the chicken cordon bleu bites

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1 Review

Keith S. December 10, 2018
This is delicious (photo upload available) but quite problematically delineated in the body of the recipe. How much panko in Step 2? (Inductive reasoning says one cup, if you read the whole recipe, but...c'mon.) Are we to put in both eggs in Step 2 or one in Step 2 and one in Step 3? (After putting in both in Step 2, I added a third egg for the breading stage.) Food 52's editing has come a long way since 2013, and/or Emma LaPerruque don't need no stinking editor