You wouldn’t believe that Cordon Bleu Chicken is one of the most searched-for dishes in our blog.
Although not a traditional Dominican dish, we have always received requests for this recipe. Cordon bleu chicken and this mushroom sauce are a classic, known throughout the world, and is a simple way to prepare chicken that will still impress your family. It’s much easier to make that it seems.
The first thing you ought to know is that it is cordon, never gordon, and bleu, not blue. It’s easy to make that mistake. Cordon bleu means blue ribbon in french.
As a side note, the dish has no relationship with the famous culinary school of the same name.
I found that the combination of pancetta (Italian-style bacon), emmental (Swiss cheese) and spinach works wonderfully. The fat in the pancetta prevents the chicken from drying out, one of the biggest problems with chicken breast. The emmental has a strong taste, which sets the pace for the rest of the dish, and the spinach adds moisture to the chicken as it cooks, plus veggies! I add vegetables to everything.
There are several versions of this dish. This is by far my favorite.
- 4 chicken breasts
- 1 teaspoon of salt
- 1/2 teaspoons of pepper (or more, to taste)
- 16 slices of pancetta
- 8 slices of Emmental cheese
- 2 cups of baby spinach
- 2 tablespoons of onion powder
- 2 cups of bread crumbs
- 2 eggs , whisked
- Oil spray
- 1 1/2 lb [0.7 kg] of portobello mushrooms , rinsed and sliced
- 2 tablespoons of butter
- 1 large white onion , diced
- 2 tablespoons of all-purpose flour
- 1 cup of white wine
- 1/2 teaspoon of salt (or more, to taste)
- 1/4 teaspoon of pepper (or more, to taste)
Heat oven to 400 ºF [200 ºC]. Cover a baking tray with parchment paper.
Butterfly the chicken breasts. Place a breast between two plastic films and pound with a meat mallet until it is thin. Repeat with the rest.
Season each breast with a 1/4 teaspoon of salt and a pinch of pepper. Place two slices of pancetta on the breast, followed by a slice of cheese, then 1/3 cup of spinach. Fold the breast and secure with a toothpick. Repeat with the rest.
Mix the onion powder with the bread crumbs. Cover the breasts with the egg, followed by the breadcrumbs.
Place the breasts on the tray and spray with the oil.
Cook in the oven for 20 minutes, or until the meat is cooked through. Serve immediately.
Heat butter over very low heat. Add the onions and cook covered until they turn translucent.
Add the mushroom and simmer covered until they are cooked through (about 5 minutes). Sprinkle the flour and mix well. Add the wine and cook stirring until the sauce thickens.
Season with salt and pepper to taste.
The mushroom sauce, which I added later, is optional. This chicken goes best with potatoes or sauteed vegetables