Best 6 Emerils Chicken Cordon Bleu Recipes

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Indulge in a culinary masterpiece with Emeril's Chicken Cordon Bleu, a classic French dish that combines the flavors of chicken, ham, and cheese in a crispy, golden-brown crust. This iconic dish is elevated by Emeril Lagasse's signature blend of spices and herbs, creating a taste sensation that will tantalize your palate. Discover the secrets behind this beloved recipe, including variations like Chicken Kiev and Chicken Florentine, along with a vegetarian alternative that caters to diverse dietary preferences. Embark on a culinary journey with Emeril's Chicken Cordon Bleu, and elevate your cooking skills to new heights.

Let's cook with our recipes!

EMERIL'S CHICKEN CORDON BLEU



Emeril's Chicken Cordon Bleu image

Emeril prepared this chicken cordon bleu recipe from his new book, " Emeril 20-40-60," as part of a live cooking challenge on "The Martha Stewart Show." He also made Simple Turkey Meatloaf and Southern-Style Pan-Fried Catfish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 11

4 (6-ounce) boneless, skinless chicken breast halves (about 1 1/2 pounds)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
6 ounces sliced Swiss cheese (4 to 6 slices)
4 ounces thinly sliced prosciutto or Black Forest ham
1 cup all-purpose flour
1 tablespoon plus 2 teaspoons Emeril's Original Essence or Creole Seasoning
2 large eggs
2 tablespoons milk
1 cup fine unseasoned dried breadcrumbs
3 tablespoons olive oil

Steps:

  • Cut each piece of chicken in half horizontally and place each piece between 2 sheets of plastic wrap. Using the smooth side of a meat mallet, pound out to a 1/4-inch thickness.
  • Place the 8 chicken pieces on a baking sheet and sprinkle with salt and pepper. Divide cheese evenly between 4 pieces of chicken. Arrange prosciutto slices evenly over cheese; top with remaining 4 pieces of chicken. Tuck in any cheese or prosciutto that extends over the edges. Secure chicken pieces together using toothpicks along the edges to form a "sandwich."
  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
  • Place flour in a shallow dish; season with 1 tablespoon essence. In another shallow dish, mix together eggs and milk using a fork. Place breadcrumbs in a third shallow dish; season with remaining 2 teaspoons Essence. Dip a chicken "sandwich" in flour, shaking off any excess. Dip chicken in egg mixture, followed by seasoned breadcrumbs; transfer to a plate. Repeat process with remaining chicken "sandwiches."
  • Heat olive oil in a large skillet over medium-high heat. Place chicken "sandwiches" in skillet and cook, until browned on one side, about 4 minutes. Turn chicken and cook 2 minutes more.
  • Transfer to prepared baking sheet and place in oven. Cook until cheese is melted and bubbly and chicken is cooked through, about 4 minutes. Remove toothpicks and serve immediately.

CHICKEN CORDON BLEU



Chicken Cordon Bleu image

Provided by Tyler Florence

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 10

4 double chicken breasts (about 7-ounces each), skinless and boneless
Kosher salt and freshly ground black pepper
8 thin slices deli ham
16 thin slices Gruyere or Swiss cheese
2 teaspoons fresh thyme leaves
1/4 cup flour
1 cup panko bread crumbs
1 teaspoon olive oil
2 eggs
2 teaspoons water

Steps:

  • Preheat oven to 350 degrees F. Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.
  • Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through. Cut into pinwheels before serving.

CHICKEN CORDON BLEU I



Chicken Cordon Bleu I image

This entree is easy and delicious! It's one of my husband's favorites! Try to use the largest chicken breasts you can find so you'll be able to roll them easier.

Provided by Jill M.

Categories     World Cuisine Recipes     European     French

Time 45m

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
¼ teaspoon salt
⅛ teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
½ cup seasoned bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
  • Pound chicken breasts to 1/4 inch thickness.
  • Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
  • Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

Nutrition Facts : Calories 418.8 calories, Carbohydrate 12.6 g, Cholesterol 123.6 mg, Fat 19.4 g, Fiber 0.8 g, Protein 46.1 g, SaturatedFat 10 g, Sodium 931.6 mg, Sugar 1.4 g

AIR FRYER CHICKEN CORDON BLEU



Air Fryer Chicken Cordon Bleu image

Crispy air-fried chicken cordon bleu stuffed with ham and melty cheese. Serve with a steamed vegetable for a complete and satisfying meal.

Provided by Soup Loving Nicole

Categories     Main Dish Recipes     Chicken     Chicken Cordon Bleu Recipes

Time 40m

Yield 2

Number Of Ingredients 11

2 boneless, skinless chicken breasts
salt and ground black pepper to taste
1 tablespoon Dijon mustard
4 slices deli Swiss cheese
4 slices deli ham
2 toothpicks
¼ cup all-purpose flour
1 egg, beaten
1 cup panko bread crumbs
⅓ cup grated Parmesan cheese
cooking spray

Steps:

  • Set 1 chicken breast on a cutting board. Hold a sharp knife parallel to the cutting board and along one long side of the breast; cut chicken breast almost in half, leaving breast attached at one side. Open breast so it lies flat like a book and cover with plastic wrap. Lightly pound with the flat side of a meat mallet to 1/4-inch thickness. Repeat with remaining chicken breast.
  • Season each chicken breast with salt and pepper. Spread Dijon mustard on top. Place 1 slice of cheese on each breast. Top each with 2 slices of ham and 1 slice of cheese. Roll each breast up and secure with a toothpick.
  • Place flour in a shallow bowl. Place egg in a second bowl. Mix panko bread crumbs and grated Parmesan in a third bowl.
  • Preheat an air fryer to 350 degrees F (175 degrees C).
  • Dip chicken first in flour, followed by egg, and finally roll in the bread crumb mixture. Spray chicken rolls with nonstick spray and let sit for 5 minutes while the air fryer preheats.
  • Place chicken in the basket of the preheated air fryer and cook for 10 minutes. Spray any chalky spots with nonstick spray again. Cook until chicken is no longer pink in the center, 8 minutes more.

Nutrition Facts : Calories 728.2 calories, Carbohydrate 56.9 g, Cholesterol 253.4 mg, Fat 31.6 g, Fiber 1.1 g, Protein 63.7 g, SaturatedFat 16.1 g, Sodium 1663.5 mg, Sugar 1.1 g

ORIGINAL CHICKEN CORDON BLEU



Original Chicken Cordon Bleu image

This classic French chicken dish, adapted from Jane and Michael Stern's book "American Gourmet," more than lives up to its name ("cordon bleu" means "blue ribbon"). It's also far easier to make than you may think. A chicken breast is pounded thin (we've been known to cheat by using pretrimmed cutlets), then wrapped around a slice of smoked ham and a bit of Swiss cheese, and secured with toothpicks. The roulade is coated in egg and bread crumbs, then pan-fried until golden brown, and a simple white wine cream sauce finishes it off.

Provided by Molly O'Neill

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

4 large boneless and skinless chicken breast halves (about 1 1/2 pounds)
4 thin slices smoked ham
2 ounces Swiss cheese, cut into 4 equal "fingers"
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 large egg, beaten
3/4 cup fresh bread crumbs
1/4 cup unsalted butter
3/4 cup plus 2 tablespoons chicken stock
3/4 cup white wine, heavy cream or additional chicken stock

Steps:

  • Lay the chicken breasts between pieces of wax paper and use a mallet to pound them to 1/4 inch to 1/8 inch thick. Take care not to pound holes in the chicken. Layer each breast with the ham, then place a finger of cheese in the center. Roll up to completely enclose the ham and cheese and secure with toothpicks.
  • In a medium bowl, combine the flour, salt and pepper. Lightly dredge the chicken in the seasoned flour, then dip in the egg and coat with bread crumbs. Place on a baking sheet and chill at least 15 minutes and up to 4 hours.
  • In a large skillet over medium heat, heat the butter. Add the chicken and cook, turning carefully with tongs, until browned, about 8 to 10 minutes. Add 1/2 cup of the stock to the skillet, reduce the heat to medium-low, cover and simmer until the chicken is cooked through, 10 to 15 minutes. Move the chicken to a warm platter.
  • Add the remaining 2 tablespoons of stock to the skillet, raise the heat to high, and cook, stirring up browned bits clinging to the bottom, for 1 minute. Add the wine (or heavy cream or additional stock), lower the heat and simmer, uncovered, until the consistency of gravy, about 45 seconds. Pour over the chicken breasts and serve.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 24 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 12 grams, Sodium 801 milligrams, Sugar 3 grams, TransFat 0 grams

CHICKEN CORDON BLEU



Chicken Cordon Bleu image

Chicken breasts are pounded thin, wrapped around ham and cheese, breaded, and pan-fried in this classic Swiss dish. Make it a balanced meal by serving with a lightly dressed salad of winter chicories.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 8

4 small boneless skinless chicken breasts (6 ounces each), tenderloins removed
Kosher salt and freshly ground pepper
6 ounces thinly sliced Swiss cheese
6 ounces thinly sliced ham
1/2 cup unbleached all-purpose flour
2 large eggs
1 1/4 cups panko breadcrumbs
1/4 cup safflower or other neutral-flavored oil

Steps:

  • Use a sharp knife to slice a chicken breast horizontally, starting at the thickest part and cutting almost to the other side (do not cut all the way through) until, when opened, breast lies flat. Place between two pieces of plastic wrap. Pound to an even 1/4 inch thick. Remove top layer of plastic; season with salt and pepper. Repeat with remaining chicken. Layer 1 1/2 ounces each of cheese and ham over surface of a breast; fold in half to enclose filling. Repeat with remaining chicken, cheese, and ham.
  • Preheat oven to 200 degrees. Place flour in a shallow dish; season with salt and pepper. Beat eggs with 2 tablespoons water in another dish; season with salt and pepper. Place panko in a third dish; season with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium. Meanwhile, dredge a breast in flour, shaking off excess. Dip in eggs, turning to evenly coat. Dredge in panko, pressing gently to adhere. Transfer to a plate; repeat with remaining chicken. Add half the chicken to skillet and cook, turning once halfway through, until chicken is cooked through and golden brown, and cheese is melted, 14 to 16 minutes. Transfer to a wire rack set over a rimmed baking sheet to drain. Keep warm in oven. Cook remaining chicken with remaining 2 tablespoons oil. Serve immediately.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
  • Choose High-Quality Ingredients: The quality of your ingredients will greatly impact the final dish. Choose free-range, organic chicken breasts, thick-cut ham, and quality Swiss cheese.
  • Pound the Chicken Breasts Thin: This will help them cook evenly and quickly. You can use a meat mallet or a rolling pin to pound them to a thickness of about 1/4 inch.
  • Season the Chicken Breasts: Before breading, season the chicken breasts with salt, pepper, and garlic powder. This will add flavor to the dish.
  • Use a Double-Coating Method: To ensure a crispy and golden crust, use a double-coating method. First, dredge the chicken breasts in flour, then dip them in eggs, and finally coat them in bread crumbs.
  • Fry the Chicken Breasts: Fry the chicken breasts in hot oil until they are golden brown and cooked through. Make sure the oil is at the right temperature (350°F) to prevent the chicken from burning or becoming too oily.
  • Serve with Your Favorite Sides: Chicken Cordon Bleu is traditionally served with mashed potatoes, roasted vegetables, or a simple green salad.

Conclusion:

Emeril's Chicken Cordon Bleu is a classic dish that is sure to impress your family and friends. With its crispy crust, tender chicken, and melted cheese, it's a delicious and satisfying meal. By following these tips, you can make sure your Chicken Cordon Bleu turns out perfectly every time. So, gather your ingredients, put on your apron, and get ready to cook up a storm!

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