This is not your regular old Chicken Cordon Bleu that is perfectly rolled, typically breaded…. This was a dish made by request from my in-laws. I have made this previously for them, although this time I called my brother (he makes it too, probably better than I). I changed a few things with my original to meet “his” my brother’s recipe.
Since, this was family style, I really wasn’t concerned on perfecting a specific shape, you shouldn’t either. As long as it plates up and eats well, your all good. Being in a small town has its drawbacks, Havarti Cheese and Prosciutto are difficult to find. I substitute it for something everyone can find, thinly sliced deli ham, and thin Swiss cheese. Don’t feel you have to have the exact products to make a delicious Cordon Bleu. Don’t be afraid to substitute.
Rave reviews from everyone who ate it.
Boneless Skinless Chicken Breasts
Thinly Sliced Deli ham
Thinly sliced Swiss Cheese
1 Large Can of Cream of Mushroom Soup
I didn’t have a mallet, YOU DONT NEED A MALLET! Use the bottom of a heavy glass or a small frying pan to pound out the chicken pieces. Don’t worry not every piece will look pretty nor will the be without holes. If you have something you need to vent about, use the glass….it’s very therapeutic.
Once you have all your chicken relatively thinned. Prep you ham and cheese, I took each slice of Swiss cheese and halved them. The ham I pulled into smaller pieces.
Begin with taking the chicken and placing a piece of cheese and ham in the middle. Roll and fold meat in as best you can. Place in a casserole dish. As you add more to the dish the chicken shouldn’t unravel and will stay together. Pack together.
I mixed the can of Cream of Mushroom Soup in a bowl with various spices. Added it to the top of the chicken, making sure to evenly spread it out over the entirety.
Not much of a color change. Use tongs to pull the meat out, it will not fall apart if you were able to maintain a good roll, initially. Top with sauce from the casserole dish.
Hope you enjoyed this. I shall be returning to Germany next week. My posts will be increasing again. Fall/Autumn Baking is coming up. Let me know how this dish works for you. And check out my Facebook page for more personal one on one cooking tips/techniques.
Have a Great Night!