Dijon Chicken Cordon Bleu

Dijon Chicken Cordon Bleu

Sink your teeth into this delicious take on a classic family favorite - Dijon Chicken Cordon Bleu. I created this dish specifically for the World Food Championships Final Table in 2024, using methods and flavor combinations from the competition cooking trail.

Author

Damon Holter

Prep Time

15 minutes

Cook Time

45 minutes

Servings

6-8

Category

Dinner, Poultry

Cuisine

Chicken

Ingredients

• 2 lbs. boneless, skinless chicken thighs, ground
• 116 grams chopped Yellow Onion
• 17 grams Flat Leaf Italian Parsley
• 5 grams Fresh Basil
• 14 grams Croix Valley Poultry Booster
• 40 grams grated Parmesan Cheese
• 5 pieces of Swiss Cheese, cut from a block (aprox. 5-6” long and ¾” square)5 slices Smoked Ham
• 6 cups All purpose Flour
• ¾ cup Croix Valley Poultry Booster
• ½ cup Coarse Ground Pepper
• 2 ¼ cups water (for making batter)
• ½ stick unsalted Butter
• 2 Tbsp. Flour
• 1.5 cups Heavy Cream
• ⅓ cup grated Parmesan Cheese
• 3 oz shredded Swiss Cheese
• 2 Tbsp Croix Valley Honey Dijon Barbecue ‘n Brat Sauce
• 2 Tbsp Croix Valley Garlic Barbecue Booster

Directions

1. Place parsley, onion and basil in a food processor and pulse
2. Combine all ingredients in a medium bowl and mix thoroughly.
3. Portion chicken in to 7 oz portions and press to flatten on a piece of parchment paper or foil. Shape chicken into rectangle shapes about 8” long and 4.5” wide. Should make about 5 portions.
4. Wrap each piece of Swiss in a slice of ham, place in the center of the ground chicken and using the parchment paper or foil for leverage,. wrap the meat around the ham/Swiss combo until formed into logs.
5. Smooth edges of chicken and pinch ends together to prevent cheese from melting out.
6. Place chicken on wire racks over a sheet tray in a 375 degree oven or grill and cook for approximately 35 minutes until the chicken reaches an internal temperature of 155 degrees as measured in the center of the meat (but not in the center of the cheese). Turn chicken half-way through cooking to ensure and even cook.
7. combine all ingredients for the batter, except the water.
8. Remove 1 ¾ cups flour, combine with the water and whisk in a bowl until the batter has the consistency of a pancake batter. Adjust more flour mixture or water to achieve desired consistency.
9. In a 9x13 baking pan or a disposable foil tray, add remaining flour mixture as a dredging station.
10. Place chicken in the dredge, coat in the batter, then back in the flour dredge until well coated.
11. Place chicken in 375 degree fryer full of canola oil and cook until the exterior is golden brown and crispy. Remove and drain. (NOte, the additional time in the fryer brings the chicken to the safe minimum internal temperature of 165 degrees for consumption).
12. In a saucepan over medium heat, melt the butter, then add the flour to make a roux. MIx until thickened and well combined,
13. Add Heavy Whipped cream slowly, whisking continuously until well combined over medium heat.
14. Add remaining ingredients, continue stirring occasionally until sauce becomes thickened and all cheese has melted. Cover and keep warm on stovetop until ready for use. (Note, if sauce becomes too thick, add 2 Tbsp of additional heavy cream).
15. Slice Chicken and serve topped with Dijon and Swiss sauce. Enjoy with a nice vegetable side dish or for some added acidity, serve topped with pickled pepperoncinis tossed in Garlic Booster for an added zip!